Soy Free Korean Bibimbap
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Learn more āIngredients
4 servings
For the rice
- 2 cups short-grain white rice
- 2 Ā½ cups water
For the gochujang sauce
- 3 tbsp gochujang (korean chili paste)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp rice vinegar
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp water
For the beef
- 8 oz ground beef
- 1 tbsp soy sauceChef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning.
- 1 tsp sesame oil
- 1 tsp sugar
- 1 clove garlic, minced
- Ā½ tsp black pepper
For the vegetables
- 6 oz fresh spinach
- 2 medium carrots, julienned
- 2 medium zucchini, julienned
- 4 oz shiitake mushrooms, stems removed, thinly sliced
- 1 cup bean sprouts
- 3 tbsp neutral oil, divided (such as vegetable or canola oil)
- 2 tsp soy sauce, dividedChef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning.
- 2 tsp sesame oil, divided
- salt and pepper to taste
For the eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 2 tbsp sesame seeds, toasted (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/2 cups water, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 18 minutes until all the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the gochujang, 1 tbsp sesame oil, 1 tbsp soy sauce, rice vinegar, honey, 2 cloves minced garlic, and 1 tbsp water in a small bowl until smooth. Set aside.
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