Nut-Free Bi Bim Bap
Experience the vibrant flavors of Korea with our Nut-Free Bi Bim Bap—a wholesome, allergy-friendly twist on the traditional rice bowl. This recipe layers tender marinated ribeye steak, perfectly cooked short-grain rice, and an array of fresh, sautéed vegetables like spinach, carrots, zucchini, and shiitake mushrooms. Each bowl is crowned with a sunny-side-up egg and a dollop of spicy-sweet gochujang sauce for a customizable heat level. Made in just under an hour, this satisfying one-bowl meal is free of nuts yet packed with authentic Korean flavors. Perfect for busy weeknights or an inspired homemade dinner, it’s as healthy as it is delicious. Serve it hot and let everyone mix it up to unleash the full spectrum of textures and tastes!
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Recipe Information
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
Instructions
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.
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.
In a small bowl, combine gochujang, 1 tablespoon soy sauce, vinegar, and 1 teaspoon of sugar to make the sauce. Set aside.
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.
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.
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.
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.
Use a clean pan or wipe down previous pan and fry eggs sunny side up to desired doneness.
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.
Serve immediately, allowing each diner to mix up their bowl to combine flavors before eating.
Nutrition Facts
Calories |
3003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 1107 mg | 369% | |
| Sodium | 7846 mg | 341% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 38.5 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 477 mg | 37% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4067 mg | 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.
