Acid Friendly Korean Rice Bowl

This recipe takes a while, but it’s worth it for the flavor and presentation! This is an acid friendly take on the Korean classic bibimbap, as it doesn’t contain gochujang, a Korean red pepper paste. A variety of vegetables or protein can be used for this recipe instead of those listed, such as mushrooms, cucumber and zucchini all work great!

Yield: 6 servings

Prep time: 30 minutes

Total time: 1 hour 30 minutes



1/8  cup | soy sauce or coconut aminos

1 tbsp | fresh ginger, grated

1 tbsp | brown sugar or coconut sugar

½ tsp | fish sauce

¼ tsp | asafetida

½ tbsp | sesame seeds

½ tbsp| sesame oil

Main Dish

1 lb | ground turkey

2 | medium carrots, cut into matchsticks

3 | eggs, beaten

1 | golden beet, peeled and shredded*

3 cups | spinach, rinsed

1 tbsp | sesame oil

 1/8 tsp | asafetida

1 tbsp | Himalayan pink salt, ground (and more to taste)

Sesame seeds (optional)


  1. In a small bowl mix all the ingredients of the sauce together.
  2. In a medium sized skillet over medium heat add a drizzle of olive oil and the pound of ground turkey, stirring occasionally. Once the turkey is fully cooked and no more pink can be seen add the sauce and let it simmer for about 5 minutes until the sauce thickens.
  3. While the turkey is cooking, start cooking the vegetables in a large skillet. Start with the carrots; add the cut carrots to a pan with ¼ tbsp sesame oil and ¼ tbsp of pink salt. Cook for about 3-5 minutes, carrots should still be crunchy, remove carrots from skillet and set aside, add more salt to taste.
  4. Next cook the golden beets in the skillet the carrots cooked in. Add ¼ tbsp sesame oil, the shredded beet and ¼ tbsp of pink salt to the pan. Sautee for about 5 minutes, until a little soft, then remove from skillet and set aside with the carrots, add more salt if desired.  
  5. Now cook the spinach in the pan that the beets cooked in. Add the spinach, ¼ tbsp sesame oil, and 1/8 tsp asafetida, and cook, stirring often, until the spinach is wilted, about 5 minutes. Add ¼ tbsp of pink salt, and more to taste if desired, and set aside with the other vegetables.
  6. Next cook the egg, you can either wipe out the vegetable skillet with a towel or get another skillet, I normally just wipe it out and use again so there are less dishes. Add a drizzle of oil to the skillet (either sesame or olive oil works) and then pour in the 3 beaten eggs, still over medium heat. Spread the eggs to cover the entire bottom of the pan. When the bottom of the eggs have cooked, about 4-5 minutes, flip the entire egg sheet over, it doesn’t have to be perfect it, less breakage is best, but mine breaks most of the time when doing this. When egg is cooked on the bottom side, about another 2-3 minutes, add ¼ tbsp of pink salt, and either transfer to a plate or carefully cut in the skillet the egg into ½ inch strips.
  7. Assemble the vegetables, egg, and turkey over a bed of rice, top with sesame seeds and/or drizzle with soy sauce if desired.

* For crunchy results it helps to squeeze out excess moisture in the beets before cooking.


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