Gluten-Free Bi Bim Bap

Discover the vibrant, flavor-packed world of Korean cuisine with this Gluten-Free Bi Bim Bap, a wholesome twist on the classic comfort dish. This recipe combines perfectly cooked short-grain rice with a medley of colorful, nutrient-rich toppings, including tender marinated beef, sautéed zucchini, crisp julienned carrots, fresh spinach, and sprouted bean sprouts. Topped with sunny-side-up eggs and a dollop of gluten-free gochujang, this dish delivers bold, savory, and slightly spicy flavors in every bite. With gluten-free tamari replacing soy sauce, this recipe is ideal for those with gluten sensitivities, while roasted sesame seeds and kimchi add the perfect finishing touches. Ready in just an hour and easily customizable, this Bi Bim Bap is not only visually stunning but also a delicious, balanced meal that’s sure to impress at your dinner table.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Short-grain white rice
• 2.5 cups Water
• 300 grams Beef sirloin, thinly sliced
• 2 tablespoons Tamari (gluten-free soy sauce)
• 2 tablespoons Sesame oil
• 3 cloves Garlic, minced
• 1 teaspoon Sugar
• 200 grams Spinach
• 1 medium Carrot, julienned
• 1 medium Zucchini, julienned
• 100 grams Bean sprouts
• 4 Eggs
• 1 cup Kimchi
• 4 tablespoons Gochujang (Korean chili paste, gluten-free)
• 2 tablespoons Roasted sesame seeds

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Combine it with 2.5 cups of water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, bring the rice and water to a boil in a pot, reduce heat to low, cover, and simmer for 20 minutes until water is absorbed and rice is tender.

Step 2

In a bowl, marinate the beef slices with tamari, sesame oil, minced garlic, and sugar. Set aside for at least 15 minutes.

Step 3

Blanch the spinach in boiling water for 1-2 minutes until wilted. Drain and rinse under cold water immediately to stop the cooking process. Squeeze excess water out and set aside.

Step 4

Heat a teaspoon of oil in a pan over medium heat. Add the carrot slices and stir-fry until slightly tender, about 3-4 minutes. Remove and set aside.

Step 5

In the same pan, add more oil if necessary and stir-fry the zucchini for about 2-3 minutes until just tender. Remove and set aside.

Step 6

Blanch the bean sprouts in boiling water for 1 minute. Drain and rinse under cold water. Set aside.

Step 7

In a non-stick skillet, heat a small amount of oil over medium heat and fry the eggs sunny side up until the whites are set but the yolks are still runny. Remove and set aside.

Step 8

Increase the heat to high and sauté the marinated beef slices in the same skillet until fully cooked and slightly caramelized, about 3-5 minutes.

Step 9

To assemble, divide the cooked rice among four bowls. Arrange the spinach, carrots, zucchini, bean sprouts, kimchi, and beef around the sides of the bowl. Place a fried egg on top of each bowl.

Step 10

Serve with a portion of gochujang on the side or on top, and sprinkle the dish with roasted sesame seeds.

Nutrition Facts

Serving size	2281.2 grams (2281.2g)

Amount per serving	% Daily Value*
Calories	2213

Total Fat 104.90g	134%
Saturated Fat 30.00g	150%
Polyunsaturated Fat 12.40g
Cholesterol 954mg	318%
Sodium 4893mg	213%
Total Carbohydrate 179.50g	65%
Dietary Fiber 16.90g	60%
Total Sugars 29.20g
Protein 135.40g	271%

Vitamin D 164IU	820%
Calcium 648mg	50%
Iron 23mg	129%
Potassium 3763mg	80%

*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: 42.8%

Protein: 24.6%

Carbs: 32.6%