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RECIPE
23 INGREDIENTS11 STEPS1HR 10MIN

Quinoa, Miso Sweet Potatoes and Spicy Tomatillo Sauce Bibimbap

4.3
3 Ratings
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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.

1HR 10MIN

Total Time
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Beef
3/4 cup
Gluten-Free Tamari Soy Sauce
1/2 cup
Rice Vinegar
2 Tbsp
1 Tbsp
or Sriracha
1 in
Fresh Ginger , peeled, freshly grated
2 cloves
Garlic , minced
2 Tbsp
Dark Sesame Oil
1.5 lb
Skirt Steak
Sweet Potatoes
4 1/2 cups
2 Tbsp
Extra-Virgin Olive Oil
1/4 tsp
Bibimbap
1 bunch
Kale , torn, de-stemmed
1 Tbsp
Freshly Squeezed  Lime Juice
1/2 a lime
1/2 tsp
3 cups
Cooked  Quinoa
2
Carrots , shredded
4
Eggs , fried
Spicy Tomatillo Sauce
8 oz
around 6, husked and washed well
2 Tbsp
or Sriracha
2 Tbsp
Gluten-Free Tamari Soy Sauce
2 Tbsp
Rice Vinegar
2 Tbsp
Freshly Squeezed  Lime Juice
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Nutrition Per Serving
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CALORIES
1257
FAT
43.1 g
PROTEIN
72.6 g
CARBS
145.5 g

Directions

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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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Nutrition Per Serving
Calories
1257
% Daily Value*
Fat
43.1 g
55%
Saturated Fat
10.1 g
50%
Trans Fat
0.7 g
--
Cholesterol
291.1 mg
97%
Carbohydrates
145.5 g
53%
Fiber
18.9 g
68%
Sugars
25.6 g
--
Protein
72.6 g
145%
Sodium
3368.9 mg
146%
Vitamin D
1.2 µg
6%
Calcium
380.7 mg
29%
Iron
14.5 mg
81%
Potassium
2264.8 mg
48%
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