Nut-Free Bi Bim Bap

Discover the vibrant flavors of Korea with this Nut-Free Bi Bim Bap, a classic rice-based dish that's perfect for those with nut allergies. Featuring tender, marinated ribeye steak, a colorful medley of sautéed vegetables, and a fiery gochujang sauce, this recipe delivers the ultimate comfort bowl with no compromise on authentic taste. Fluffy short-grain rice forms the base, while a sunny-side-up egg crowns each serving, creating a rich, velvety texture once mixed. Blanched spinach, julienned carrots and zucchini, and umami-packed shiitake mushrooms add layers of flavor and nutrition. Quick to prepare in just under an hour, this nut-free take on bi bim bap is a crowd-pleaser that's as fun to assemble as it is to eat. Perfect as a hearty dinner or a flavorful lunch, it’s a must-try Korean dish that’s safe for diners with nut sensitivities.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups short-grain white rice
• 2 cups water
• 1 pound ribeye steak, thinly sliced
• 4 tablespoons soy sauce
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 2 teaspoons sugar
• 4 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce (for sauce)
• 1 teaspoon vinegar
• 1 teaspoon sugar (for sauce)
• 4 cups spinach leaves
• 2 medium carrots, julienned
• 1 medium zucchini, julienned
• 1 cup shiitake mushrooms, sliced
• 2 tablespoons vegetable oil
• 4 eggs
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the rice under cold water until the water runs clear, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.

Step 2

Meanwhile, in a bowl, mix the sliced ribeye steak with 4 tablespoons soy sauce, 2 tablespoons sesame oil, garlic, and 2 teaspoons sugar. Marinate for at least 15 minutes.

Step 3

In a small bowl, combine gochujang, 1 tablespoon soy sauce, vinegar, and 1 teaspoon of sugar to make the sauce. Set aside.

Step 4

Blanch the spinach in boiling water for 1 minute, then drain and rinse under cold water. Squeeze out excess water and season with a sprinkle of salt.

Step 5

In a pan, heat 1 tablespoon of vegetable oil over medium-high heat. Sauté carrots and zucchini until tender, about 3-4 minutes each. Set aside.

Step 6

In the same pan, add a bit more oil if needed and sauté the sliced shiitake mushrooms until soft and fragrant, about 4 minutes. Set aside.

Step 7

In the same or another pan, cook the marinated beef over medium-high heat until browned and cooked through, about 5-6 minutes. Remove from heat.

Step 8

Use a clean pan or wipe down previous pan and fry eggs sunny side up to desired doneness.

Step 9

To assemble, divide rice among four bowls. Arrange the spinach, carrots, zucchini, mushrooms, and beef over the rice. Top each bowl with a fried egg and a spoonful of gochujang sauce.

Step 10

Serve immediately, allowing each diner to mix up their bowl to combine flavors before eating.

Nutrition Facts

Serving size	2300.3 grams (2300.3g)

Amount per serving	% Daily Value*
Calories	3003

Total Fat 186.20g	239%
Saturated Fat 59.40g	297%
Polyunsaturated Fat 28.60g
Cholesterol 1107mg	369%
Sodium 7846mg	341%
Total Carbohydrate 198.00g	72%
Dietary Fiber 17.30g	62%
Total Sugars 38.50g
Protein 146.50g	293%

Vitamin D 200IU	1000%
Calcium 477mg	37%
Iron 20mg	112%
Potassium 4067mg	87%

*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: 54.9%

Protein: 19.2%

Carbs: 25.9%