Paleo Beef Kimbap
Embrace a fresh twist on traditional Korean cuisine with this Paleo Beef Kimbap recipe, a grain-free, guilt-free delight perfect for health-conscious food lovers. Using tender grass-fed beef marinated in savory coconut aminos and sesame oil, this kimbap swaps the usual rice for nutrient-packed cauliflower rice, offering a low-carb alternative without skimping on flavor. Vibrant vegetables like julienned carrots, crisp cucumber, and sweet red bell pepper bring color and crunch, while creamy avocado and protein-rich egg strips round out the filling. Rolled in nori sheets and sliced into bite-sized pieces, this wholesome dish is perfect for meal prep, picnics, or creative weeknight dinners. Gluten-free, dairy-free, and paleo-friendly, it’s a flavor-packed way to enjoy a Korean-inspired meal that fits into a healthy lifestyle.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 200 grams Grass-fed beef
- 2 tablespoons Coconut aminos
- 2 teaspoons Sesame oil
- 2 cloves Garlic
- 1 cup Julienned carrots
- 1 cup Julienned cucumber
- 1 medium Red bell pepper
- 2 large Eggs
- 0.5 teaspoon Salt
- 5 sheets Nori sheets
- 1 large Avocado
- 0.25 teaspoon Ground black pepper
Instructions
Begin by preparing the cauliflower rice: remove the outer leaves and core from the cauliflower and break it into florets. Place the florets in a food processor and pulse until they resemble rice grains. Transfer the cauliflower rice to a towel, squeeze out excess moisture, and set aside.
In a skillet over medium heat, add 1 teaspoon of sesame oil and sauté the cauliflower rice until it is tender, about 5 minutes. Season with a pinch of salt and let it cool.
Thinly slice the grass-fed beef into strips. In a bowl, mix beef with coconut aminos, half the sesame oil, minced garlic, and a pinch of pepper. Let it marinate for at least 10 minutes.
While the beef is marinating, prepare other fillings. Julienne carrots, cucumber, and slice the red bell pepper thinly. Lightly beat the eggs and cook them in a non-stick pan over medium-low heat, forming a flat omelet. Once cooked, cut the omelet into strips.
In the same pan, add the marinated beef and cook over medium-high heat until browned and cooked through, about 5-7 minutes.
To assemble the kimbap, lay a sheet of nori on a bamboo sushi mat. Spread an even layer of cauliflower rice over 3/4 of the nori sheet, leaving a margin at the top.
Line a small portion of each filling including beef strips, omelet, julienned carrots, cucumbers, bell pepper, and thin slices of avocado along the edge of the cauliflower rice.
Use the bamboo mat to roll the nori tightly over the fillings. Use a little water on the edge of the nori to seal the roll. Repeat with the remaining nori sheets and fillings.
Once all rolls are assembled, use a sharp knife to slice each roll into bite-sized pieces, wiping the knife with a damp towel between cuts for clean edges.
Serve the kimbap immediately or chill in the refrigerator for up to an hour before serving to enhance the flavors.
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 3012 mg | 131% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 35.9 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 385 mg | 30% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4823 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
