Gluten-Free Bibimbap Bowls with Crispy Beef or Mushrooms

Quick Recipe Version (TL;DR)

• Yield: 4 bowls
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1.5 cups short-grain white rice (rinsed) + 1.75 cups water + 1/2 tsp kosher salt
• 2 medium carrots (julienned), 8 oz baby spinach, 2 garlic cloves, 2 scallions
• 3 tbsp neutral oil (avocado or canola), divided; 1 tsp for eggs
• 12 oz very thinly sliced flank/sirloin or 12 oz sliced cremini/shiitake mushrooms
• For beef: 1 tbsp tamari (gluten-free), 1 tsp rice vinegar, 1 tsp sesame oil, 1 clove garlic, 1 tsp cornstarch
• For mushrooms: 1 tbsp tamari (gluten-free), 1 tsp sesame oil, pepper
• 4 large eggs
• Sauce: 2 tbsp gluten-free gochujang, 2 tbsp tamari, 1.5 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp sesame oil, 2–3 tbsp warm water
• 1 tbsp toasted sesame seeds; extra scallion greens for garnish

Do This

• 1. Cook rice: combine rinsed rice, water, and salt; simmer 16 minutes, rest 10 minutes.
• 2. Whisk sauce: gochujang, tamari, maple syrup, rice vinegar, sesame oil, warm water.
• 3. Prep veg and aromatics; season beef or mushrooms as listed.
• 4. Sauté carrots 3–4 minutes; sauté spinach with garlic 60–90 seconds.
• 5. Crisp beef (3–5 minutes total) or mushrooms (5–7 minutes) in a hot skillet.
• 6. Fry 4 sunny-side-up eggs, 3–4 minutes, covered to set whites.
• 7. Assemble bowls with rice, veg, protein, egg; drizzle sauce; sprinkle sesame and scallions.

---

Why You’ll Love This Recipe

• All the colorful, cozy bibimbap vibes with fully gluten-free ingredients.
• Choose your crispy topping: seared beef or umami-packed mushrooms.
• Balanced bowl: tender rice, garlicky spinach, sweet carrots, and a runny yolk.
• A glossy tamari–gochujang drizzle ties it together in minutes.

Grocery List

• Produce: Carrots, baby spinach, garlic, scallions, (optional) ginger, mushrooms (if using)
• Dairy: Eggs
• Pantry: Short-grain white rice, gluten-free tamari, gluten-free gochujang, maple syrup, rice vinegar, toasted sesame oil, neutral oil, cornstarch (gluten-free), toasted sesame seeds, kosher salt, black pepper

Full Ingredients

Rice

• 1.5 cups (270 g) short-grain white rice, rinsed until water runs mostly clear
• 1.75 cups (415 ml) water
• 1/2 tsp kosher salt

Tamari–Gochujang Drizzle

• 2 tbsp gluten-free gochujang
• 2 tbsp gluten-free tamari
• 1.5 tbsp maple syrup (or packed light brown sugar)
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 2–3 tbsp warm water, to thin to a drizzle

Vegetables

• 2 medium carrots (about 200 g), peeled and julienned
• 8 oz (227 g) baby spinach
• 2 garlic cloves, minced
• 2 scallions, thinly sliced (whites and greens separated)
• 2 tbsp neutral oil (avocado/canola), divided
• Kosher salt and freshly ground black pepper

Crispy Beef Option

• 12 oz (340 g) flank or sirloin steak, very thinly sliced against the grain
• 1 tbsp gluten-free tamari
• 1 tsp rice vinegar
• 1 tsp toasted sesame oil
• 1 small garlic clove, grated or minced
• 1 tsp cornstarch (gluten-free) or arrowroot
• 1 tbsp neutral oil for the pan

Crispy Mushroom Option (Vegan)

• 12 oz (340 g) cremini or shiitake mushrooms, thickly sliced
• 1 tbsp gluten-free tamari
• 1 tsp toasted sesame oil
• 1/4 tsp freshly ground black pepper
• 1 tbsp neutral oil for the pan

Eggs & Garnishes

• 4 large eggs
• 1 tsp neutral oil (for frying eggs)
• 1 tbsp toasted sesame seeds
• Reserved scallion greens, for garnish
• (Optional) Gluten-free kimchi, for serving

Step-by-Step Instructions

Step 1: Cook the rice

Rinse the rice in a bowl, swishing with your hands and draining, until the water runs mostly clear (3–4 rinses). Combine rinsed rice, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then immediately reduce to low, cover, and simmer for 16 minutes. Turn off heat and rest, covered, for 10 minutes. Fluff with a fork and keep warm.

Step 2: Whisk the glossy tamari–gochujang drizzle

In a small bowl, whisk gluten-free gochujang, tamari, maple syrup, rice vinegar, and sesame oil. Add 2–3 tbsp warm water until the sauce is smooth, glossy, and pourable. Set aside.

Step 3: Prep vegetables and season your protein

Julienne the carrots; mince the garlic; slice the scallions, keeping whites and greens separate. For the beef: toss sliced steak with tamari, rice vinegar, sesame oil, and garlic; let sit 10 minutes, then sprinkle with cornstarch and toss just before cooking. For mushrooms: pat dry, then toss with tamari, sesame oil, and pepper.

Step 4: Sauté the carrots and spinach

Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add carrots and a pinch of salt; cook, stirring, until crisp-tender, 3–4 minutes. Transfer to a plate. Add another 1 tbsp oil; add spinach, half the minced garlic, and a pinch of salt. Toss until wilted, 60–90 seconds. Transfer to the plate. Keep the skillet over medium-high heat for the protein.

Step 5: Crisp the beef or mushrooms

For beef: add 1 tbsp oil if the pan looks dry. When the oil shimmers, spread the beef in a single layer. Sear without moving until the edges brown, 2 minutes. Flip and cook 1–3 minutes more until just cooked through with crisp bits. Stir in scallion whites for the last 30 seconds. Transfer to a plate.

For mushrooms: add 1 tbsp oil if needed. When hot, add mushrooms in a single layer. Cook undisturbed until deeply browned on the first side, 4–5 minutes. Stir and cook 1–2 minutes more until edges are crisp. Stir in scallion whites for the last 30 seconds. Transfer to a plate.

Optional oven method for mushrooms: toss with 1 tbsp oil, spread on a sheet pan, and roast at 425°F (220°C) for 15–18 minutes, stirring once; finish with tamari, sesame oil, and pepper.

Step 6: Fry sunny-side-up eggs

Reduce heat to medium-low. Wipe the skillet and add 1 tsp oil. Crack in 4 eggs, season lightly with salt and pepper, and cook until the whites are just set, 2 minutes. Cover and cook 1–2 minutes more to set the thin film of white over the yolks while keeping the yolks runny.

Step 7: Assemble the bowls

Divide warm rice among 4 bowls (about 1–1 1/4 cups each). Arrange carrots, garlicky spinach, and your crispy beef or mushrooms in neat sections on top. Add a sunny egg to each bowl. Spoon over the tamari–gochujang sauce. Finish with toasted sesame seeds and scallion greens. Serve immediately, with extra sauce on the side.

Pro Tips

• For ultra-thin beef slices, freeze the steak for 15 minutes before slicing against the grain.
• Don’t crowd the pan when crisping beef or mushrooms; cook in batches for browned, not steamed, results.
• Check labels: use certified gluten-free tamari and gluten-free gochujang (many brands contain wheat).
• Use a hot, heavy skillet (cast iron or stainless) to build caramelized bits that boost flavor.
• Adjust sauce thickness with warm water to a smooth drizzle that clings without pooling.

Variations

• Vegan bowl: choose the mushroom option and swap the egg for sliced avocado or crispy tofu (pan-sear firm tofu cubes in oil until golden; finish with tamari).
• Different base: try brown rice (cook 30–35 minutes) or cauliflower rice (sauté 5–6 minutes) for a lighter bowl.
• Load more veg: add sautéed zucchini, bean sprouts, or gluten-free kimchi for tangy crunch.

Storage & Make-Ahead

Refrigerate components separately in airtight containers for up to 4 days: rice, vegetables, protein, and sauce. Reheat rice with a sprinkle of water, covered, in the microwave (60–90 seconds) or on the stovetop. Re-crisp beef or mushrooms in a hot skillet with a few drops of oil for 1–2 minutes. Fry eggs just before serving. The sauce keeps 1 week refrigerated; whisk before using.

Nutrition (per serving)

Approximate, with sauce and garnishes: Beef version ~670 kcal, 33 g protein, 64 g carbs, 29 g fat, 3 g fiber, 980 mg sodium. Mushroom version ~540 kcal, 17 g protein, 64 g carbs, 20 g fat, 5 g fiber, 910 mg sodium. Values will vary with exact brands and portion sizes.