Gluten-Free Beef Bibimbap

Experience the vibrant flavors of Korea with this irresistible Gluten-Free Beef Bibimbap, a wholesome and colorful rice bowl that's both satisfying and allergy-friendly. Perfectly marinated ribeye steak, tender-crisp vegetables, and a sunny-side-up egg come together over fluffy jasmine rice, creating layers of flavor and texture in every bite. This recipe takes a traditional bibimbap and gives it a gluten-free twist, featuring gluten-free soy sauce and gochujang for an authentic yet accessible meal. The simple steps of blanching, sautéing, and assembling allow for easy customization, while the drizzle of tangy, spicy sauce and a sprinkle of sesame seeds and green onions add the perfect finishing touch. Ready in just 40 minutes, this nutrient-packed dish is as beautiful as it is delicious, making it ideal for weeknight dinners or impressing guests with a taste of Korean cuisine!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 tablespoons Gluten-free soy sauce
• 2 tablespoons Sesame oil
• 3 cloves Garlic cloves, minced
• 1 tablespoon Honey
• 0.5 teaspoon Ground black pepper
• 1 pound Ribeye steak, thinly sliced
• 4 cups Cooked jasmine rice
• 1 large Carrot, julienned
• 1 medium Cucumber, sliced into thin strips
• 2 cups Spinach
• 1 cup Bean sprouts
• 1 medium Red bell pepper, sliced
• 1 cup Shiitake mushrooms, sliced
• 4 Eggs
• 2 tablespoons Gochujang, gluten-free
• 1 tablespoon Rice vinegar
• 2 tablespoons Sesame seeds
• 2 stalks Green onions, sliced

Directions

Step 1

In a small bowl, combine gluten-free soy sauce, sesame oil, minced garlic, honey, and ground black pepper to create the beef marinade.

Step 2

Add the thinly sliced ribeye steak to the marinade, toss to coat, and let it sit for at least 15 minutes while you prepare the vegetables.

Step 3

Bring a pot of salted water to boil. Blanch the spinach for about 1-2 minutes, then remove and shock in iced water. Squeeze out excess water.

Step 4

Heat 1 tablespoon of sesame oil in a pan over medium heat and sauté the marinated beef until cooked through, about 4-5 minutes. Remove and set aside.

Step 5

In separate batches, using the same pan, lightly sauté each vegetable (carrot, cucumber, red bell pepper, shiitake mushrooms, and bean sprouts) until just tender, adding more sesame oil if needed.

Step 6

Fry the eggs sunny-side-up in the same pan, then set aside.

Step 7

To assemble, divide the cooked rice into bowls. Top each with portions of the cooked beef, vegetables, blanched spinach, and place a fried egg on top.

Step 8

In a small bowl, mix the gluten-free gochujang with rice vinegar to create a spicy sauce, and drizzle over the top.

Step 9

Garnish each bowl with sesame seeds and sliced green onions.

Step 10

Serve immediately, allowing each person to mix their Bibimbap in their bowl before eating.

Nutrition Facts

Serving size	2384.8 grams (2384.8g)

Amount per serving	% Daily Value*
Calories	3361

Total Fat 168.60g	216%
Saturated Fat 56.60g	283%
Polyunsaturated Fat 15.90g
Cholesterol 1107mg	369%
Sodium 4202mg	183%
Total Carbohydrate 307.60g	112%
Dietary Fiber 20.00g	71%
Total Sugars 46.10g
Protein 157.10g	314%

Vitamin D 200IU	1000%
Calcium 426mg	33%
Iron 19mg	108%
Potassium 4058mg	86%

*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.

Source of Calories

Fat: 44.9%

Protein: 18.6%

Carbs: 36.4%