Bibimbap, a dish made up of white rice mixed with vegetables, meat, egg and a fermented condiment or two, is Korean comfort food. A quick Primal change (switching out white rice for cauliflower rice and modifying the beef marinade) turns Bibimbap into comfort food that’s also quite healthy. The crowning glory of this flavorful one bowl meal is gochujang, a fermented paste made of chili peppers, soybeans, rice, and salt. The flavor is salty, slightly sweet and spicy. If you like your food spicy, there are infinite ways to use gochujang. Serve it with meat and vegetables, scrambled eggs, or stirred into soup and stews. Usually, the ingredients for Bibimbap are cooked in quick succession in the same skillet. In this lazier version, the cauliflower rice, carrots and mushrooms are roasted in the oven while the meat marinates. The meat and spinach are quickly sautéed, then everything is thrown together for a meal overflowing with salty, sweet, and spicy umami flavors. Servings: 4 T