Quinoa, Miso Sweet Potatoes and Spicy Tomatillo Sauce Bibimbap

1:10:00

This Korean bibimbap recipe is adapted from Tieghan Gerard’s 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 I’m all about that low sugar life! It was delicious even without it.

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Ingredients
- Serves 4 +
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Beef
3/4 cup Gluten-Free Tamari Soy Sauce
1/2 cup Rice Vinegar
2 tablespoon Honey
1 tablespoon Gochujang
2 tablespoon Dark Sesame Oil
1.5 pound Skirt Steak
Sweet Potatoes
2 tablespoon Extra-Virgin Olive Oil
1 tablespoon White Miso Paste
1/4 teaspoon Sea Salt
Bibimbap
1 bunch torn, de-stemmed Kale
1 tablespoon Freshly Squeezed Lime Juice , 1/2 a lime
1/2 teaspoon Sea Salt
3 cup Cooked Quinoa
Spicy Tomatillo Sauce
0.5 pound Tomatillo , around 6, husked and washed well
2 tablespoon Gochujang
2 tablespoon Gluten-Free Tamari Soy Sauce
2 tablespoon Rice Vinegar
Directions HIDE IMAGES
STEP 1
To marinate the beef, in a large zip-lock bag or bowl, combine the Gluten-Free Tamari Soy Sauce (3/4 cup), Rice Vinegar (1/2 cup), Honey (2 tablespoon), Gochujang (1 tablespoon), Fresh Ginger (1 inch) Garlic (2 clove), and Dark Sesame Oil (2 tablespoon). Add the Skirt Steak (1.5 pound) and toss to coat. Marinate for at least 30 minutes, or overnight.
STEP 2
For the sweet potatoes, preheat the oven to 425 degrees F (220 degrees C).
STEP 3
On a rimmed parchment-lined baking sheet toss the Sweet Potato (1.5 pound) with the Extra-Virgin Olive Oil (2 tablespoon), White Miso Paste (1 tablespoon) and Sea Salt (1/4 teaspoon). Arrange in a single layer and bake for 15-20 minutes, or until lightly charred and tender.
STEP 4
To 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.
STEP 5
Remove the steak to a cutting board and let rest for 10 minutes, then slice into strips.
STEP 6
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. Turn off the heat and set aside.
STEP 7
Put the Kale (1 bunch) in a large bowl and add the Lime Juice (1 tablespoon) and Sea Salt (1/2 teaspoon). Massage with your hands for 1 to 2 minutes, or until the kale has wilted a bit.
STEP 8
Preheat the broiler to high. Line a baking sheet with parchment paper.
STEP 9
Put the Tomatillo (0.5 pound) 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.
STEP 10
Transfer to a blender or food processor with the Gochujang (2 tablespoon), Gluten-Free Tamari Soy Sauce (2 tablespoon), Rice Vinegar (2 tablespoon), and Lime Juice (2 tablespoon). Pulse until smooth.
STEP 11
Divide the Quinoa (3 cup) among 4 bowls and top evenly with the sliced steak and sweet potatoes. Arrange the Carrot (2), kale, and Egg (4) on top. Drizzle with the sauce.
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