Gluten-Free Bi Bim Bap
Discover the vibrant flavors of Korea with this Gluten-Free Bi Bim Bap, a colorful and nutritious dish that's perfect for anyone seeking a healthy, gluten-free twist on a traditional favorite. Featuring tender marinated beef, seasonal vegetables like spinach, carrots, zucchini, and bean sprouts, and perfectly cooked short-grain rice, this bowl is a feast for the senses. Topped with a sunny-side-up egg, gluten-free gochujang for a spicy kick, and a sprinkle of toasted sesame seeds, every bite is a celebration of balanced textures and bold flavors. Ready in just an hour, this dish is ideal for a wholesome weeknight meal or an impressive dinner for guests. Serve it with kimchi for an authentic touch, and experience the magic of Korean cuisine at home!
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Recipe Information
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
Instructions
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.
In a bowl, marinate the beef slices with tamari, sesame oil, minced garlic, and sugar. Set aside for at least 15 minutes.
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.
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.
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.
Blanch the bean sprouts in boiling water for 1 minute. Drain and rinse under cold water. Set aside.
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.
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.
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.
Serve with a portion of gochujang on the side or on top, and sprinkle the dish with roasted sesame seeds.
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 4893 mg | 213% | |
| Total Carbohydrate | 179.5 g | 65% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 29.2 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 648 mg | 50% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3763 mg | 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.
