Gluten Free Korean Beef Bibimbap
Bibimbap is a specialty Korean rice dish that offer a unique set of flavors and good nutrition in a single meal. This Korean Beef Bibimbap gives you a well-rounded meal with nutritious vegetables, rice, and meat that fill the bowl. This recipe will bring you all the flavor to spice up your usual dinner.
For this recipe I used beef as my protein of choice. I first started with combining Marukan Seasoned Gourmet Rice Vinegar, olive oil, and gochujang in a bowl to marinate the beef. You will also toss the vegetables in the Marukan Seasoned Gourmet Rice Vinegar to give it more of a seasoned taste. Once you cooked all the vegetables til browned and the beef til desired doneness on a skillet you assemble the bowls. You start with the rice on the bottom followed by all the vegetables and beef on top. I liked adding the fried egg on top to give this dish some extra protein.
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Korean Beef Bibimbap
- ½ cup plus 5 tablespoons Marukan Seasoned Gourmet Rice Vinegar , divided
- Vegetable or olive oil
- 3 tablespoons gluten free gochujang
- 12 ounces beef ribeye or tenderloin , very thinly sliced
- 1 cup shredded carrots
- 1 cup shredded daikon radish
- 1 English cucumber , thinly sliced
- 8 ounces shitake mushrooms , sliced
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 tablespoon tamari or gluten free soy sauce
- 4 cups hot cooked rice
- 4 baby bok choy , steamed
- 1 cup bean sprouts
- 4 fried eggs
- Sesame seeds
- Combine 3 tablespoons Marukan Seasoned Gourmet Rice Vinegar with 3 tablespoons oil and the gochujang in a medium bowl. Add the beef and let marinate.
- Combine the carrots and daikon in a small bowl or jar. Add ½ cup Marukan Seasoned Gourmet Rice Vinegar, toss to coat and set aside.
- Toss the cucumber with 1 tablespoon Marukan Seasoned Gourmet Rice Vinegar and set aside.
- Heat 1 tablespoon oil in a medium skillet or over medium heat. Add the mushrooms with a pinch of salt and pepper and let cook undisturbed for 2-3 minutes. Continue to cook, stirring occasionally, until the mushrooms are tender and browned, (5–8 minutes). Add 1 tablespoon Marukan Seasoned Gourmet Rice Vinegar and 1 tablespoon tamari. Cook until the moisture has evaporated. Remove from the skillet and set aside.
- Wipe out the skillet, place over medium-high heat, add 1 tablespoon of oil and let the oil heat until it starts to shimmer. Add the beef and cook quickly for about 2–3 minutes or until desired degree of doneness.
- Assemble the bowls starting with rice. Add the beef, mushrooms, drained carrots, daikon, cucumbers, steamed bok choy, bean sprouts, and fried eggs. Sprinkle with sesame seeds and serve.
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