Korean Beef Bibimbap Bowls with Quinoa, Miso Sweet Potatoes and Spicy Tomatoes
This Korean bibimbap recipe is adapted from Tieghan Gerards Half Baked Harvest Cookbook. To make it gluten-free, I subbed tamari for the soy sauce and used this brand of gochujang. I also swapped the 1/2 cup light brown sugar in the marinade for honey since Im all about that low sugar life! It was delicious even without it. You can get away with halving the marinade, since it makes a lot, or skipping the tomatillo sauce though that would be a shame! Also, feel free to use rice instead of quinoa if you want a more traditional bowl. I added a few notes about where to make the eggs if youre making the recipe start to finish and not starting with those elements pre-made. I would advise starting by getting the quinoa on the stove if youre doing that from scratch as well.
This Korean bibimbap recipe is adapted from Tieghan Gerards Half Baked Harvest Cookbook. To make it gluten-free, I subbed tamari for the soy sauce and used this brand of gochujang. I also swapped the 1/2 cup light brown sugar in the marinade for honey since Im all about that low sugar life! It was delicious even without it. You can get away with halving the marinade, since it makes a lot, or skipping the tomatillo sauce though that would be a shame! Also, feel free to use rice instead of quinoa if you want a more traditional bowl. I added a few notes about where to make the eggs if youre making the recipe start to finish and not starting with those elements pre-made. I would advise starting by getting the quinoa on the stove if youre doing that from scratch as well.
- 2 tablespoons rice vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white miso paste
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons dark sesame oil
- 1 1/2 pounds skirt steak
- 1/2 cup rice vinegar
- 3 cups cooked quinoa
- 3/4 cup gluten-free tamari
- 2 tablespoons honey (see headnote)
- 1 tablespoon gochujang (or sriracha sauce)
- one 1-inch knob fresh ginger (peeled and grated)
- 2 cloves (minced or grated)
- 2 medium sweet potatoes (about 1 1/2 pounds cut into small cubes)
- 1 bunch kale (stems removed and leaves coarsely torn)
- 1 tablespoon fresh lime juice (1/2 lime)
- 2 carrots (shredded)
- 4 fried eggs
- 6 to tomatillos (about 1/2 pound husked and rinsed well)
- 2 tablespoons gochujang (or sriracha sauce)
- 2 tablespoons gluten-free tamari
- 2 tablespoons fresh lime juice (from 1 lime)
- Carbohydrate 37.0592000009434 g
- Cholesterol 0 mg
- Fat 27.160950020542 g
- Fiber 4.89299992322922 g
- Protein 7.80115 g
- Saturated Fat 3.36912500283644 g
- Serving Size 1 1 Serving (399g)
- Sodium 471.338125005483 mg
- Sugar 32.1662000777142 g
- Trans Fat 4.11306000055628 g
- Calories 426 calories
Step-by-step
- MARINATE THE BEEF: In a large zip-lock bag or bowl, combine the tamari, vinegar, honey, gochujang, ginger, garlic and sesame oil. Add the steak and toss to coat. Marinate for at least 30 minutes, or overnight.
- MAKE THE SWEET POTATOES. Preheat the oven to 425 degrees F. On a rimmed parchment-lined baking sheet toss the sweet potatoes with the olive oil, miso and salt. Arrange in a single layer and bake for 15-20 minutes, or until lightly charred and tender.
- COOK THE BEEF. Heat a grill pan or cast iron skillet to medium-high heat. When just smoking, add the steak and cook until your desired doneness, 4 to 5 minutes per side for medium-rare. As the steak cooks, spoon some of the marinade on top for extra flavor. Remove the steak to a cutting board and let rest for 10 minutes, then slice into strips. While the steak is resting, pour the marinade into a small saucepan (or the steak pan) and bring to a simmer. Reduce for 5 minutes, or until slightly thickened.
- MEANWHILE, MAKE KALE. Put the kale in a large bowl and add the lime juice and salt. Massage with your hands for 1 to 2 minutes, or until the kale has wilted a bit. Prep the remaining ingredients for the bibimbap garnishes.
- MAKE THE SAUCE. Preheat the broiler to high. Line a baking sheet with parchment paper. Put the tomatillos on the prepared sheet and place under the broiler. Broil, turning once, for 3 to 5 minutes until mostly charred. Remove from the oven and let cool slightly. Transfer to a blender or food processor with the gochujang, soy sauce, vinegar, and lime juice. Pulse until smooth. (Sauce can be made in advance and stored for up to a week in the fridge).
- FRY THE EGGS. Here are some instructions.
- ASSEMBLE THE BOWLS. Divide the quinoa among 4 bowls and top evenly with the sliced steak and sweet potatoes. Arrange the carrots, kale and fried eggs on top. Drizzle with the sauce and serve the rest on the side.
A Busy Woman's Guide to Delicious and Healthy Korean Beef Bibimbap
Life's a whirlwind, especially when you're juggling work, family, and trying to maintain a healthy lifestyle. Finding time for elaborate meals often feels impossible. That's where this recipe for Korean Beef Bibimbap Bowls comes in. It's vibrant, flavorful, and surprisingly easy to assemble, even on the busiest of days. I stumbled upon this recipe adapted from a cookbook, and tweaked it to fit my low-sugar preference and busy schedule. I swapped the brown sugar for honey, and used tamari for a gluten-free option. This recipe has become a real lifesaver for me – a quick and healthy weeknight meal that feels like a gourmet treat.
The beauty of bibimbap is its versatility. The recipe is a wonderful framework; you can adjust it to what you have on hand or what your taste buds crave that day. Need to use leftover rice instead of quinoa? Go for it! Don't have tomatillos? No problem— the dish still shines without the sauce. The core elements—tender marinated beef, vibrant veggies, and a perfectly fried egg—are what make this dish so satisfying and visually appealing. It’s a complete meal in a bowl, packed with protein, healthy carbohydrates, and plenty of flavor. I find that prepping ingredients in advance makes the assembly process even quicker on those crazy-busy evenings. I often marinate the beef in the morning or the night before, and chop the vegetables when I have a few spare moments. Then, when dinnertime rolls around, it's just a matter of cooking the beef and sweet potatoes, assembling the bowls, and enjoying a delicious meal.
Why This Recipe Works for Busy Women:
- Quick and Easy: The marinating time is the most time-consuming part, but it can be done in advance, meaning minimal actual cooking time on the day you need the meal.
- Healthy and Nutritious: This bowl is packed with lean protein, complex carbohydrates, and a variety of colorful vegetables. It is a great way to get a balanced and healthy meal without spending hours in the kitchen.
- Versatile and Customizable: Adjust the ingredients to match your preferences and what you have in the pantry. This is a great recipe for using up leftover vegetables.
- Make-Ahead Potential: Marinate the beef ahead of time and pre-chop vegetables for even faster assembly.
- Beautiful Presentation: The colorful layers of the bibimbap make it a visually appealing dish, perfect for impressing yourself or guests.
This Korean Beef Bibimbap is more than just a meal; it's a small act of self-care in a busy life. It's a reminder that nourishing yourself with delicious, healthy food doesn't have to be complicated. It's a quick escape to a vibrant and flavorful world, even if only for a few precious minutes. So, next time you're short on time but craving a delicious and satisfying dinner, give this recipe a try. You won't be disappointed. Enjoy!
Pro Tip: Consider doubling the recipe and making extra for lunch the next day! The leftovers are just as delicious, and it's one less meal to worry about preparing.
