Gluten Free Korean Beef Bibimbap
Updated Mar 02, 2023, Published Feb 23, 2023
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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
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
