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Bi Bim Bop


Bi Bim Bop
  • Gluten Free!
Serves: 4
Ready In: 30 minutes

Why We Like It


This dish was inspired from a trip we took to Chicago and enjoyed this at a local restaurant - it was one amazing meal!  Bi Bim Bop is a Korean dish meaning "mixed rice."  This is so much more than just rice...this version includes beef and vegetables and has great Korean flavor!  Feel free to enjoy it as a breakfast, dinner or anytime!  Please don't be intimidated by the ingredient list -- it may look long, but it comes together easily.

Cook the Rice:

  • 1 cup brown rice

Cook the rice according to package directions.  Fluff with a fork and set aside.

Quickly Marinate the Steak:

  • 2 garlic cloves (finely diced, or 1/2 tsp garlic powder)
  • 1 Tbsp fresh ginger (grated, or 1 tsp ground ginger)
  • 2 Tbsp low sodium soy sauce
  • 1 Tbsp rice vinegar
  • 1/2 Tbsp toasted sesame oil
  • 1 Tbsp date sugar (or coconut sugar or brown sugar)
  • 10 oz top round steak (sliced, or steak of your choice)

Add everything except the steak to a medium size bowl and whisk or stir to combine.  Add the steak and toss until well coated.  Let sit for at least 5 minutes.

Prepare and cook the Vegetables:

  • 1/2 Tbsp olive oil
  • 3 oz shiitake mushrooms (stems removed and chopped, or mushrooms of your choice, about one cup)
  • 1/2 Tbsp toasted sesame oil
  • 2 carrots (cut into thin sticks, or spiralized)
  • 1 cup bean sprouts (OPTIONAL)
  • 1/2 cup frozen peas
  • 1/4 tsp sea salt (OPTIONAL)
  • 1/4 tsp black pepper (OPTIONAL)

First, go ahead and chop the vegetables since everything cooks pretty quickly.  Add oil to a large skillet over medium high heat.  Add the mushrooms and cook about 5 minutes, until beginning to get tender.  Add sesame oil and everything else to the skillet and cook for about 3 minutes.  Remove everything from the skillet and set aside.

Cook the Bok Choy:

  • 1/2 Tbsp olive oil
  • 1 small bunch bok choy (stem end trimmed and chopped)
  • 2 Tbsp chili garlic sauce (or more depending on your level of kick)
  • 1/4 tsp sea salt (OPTIONAL)
  • 1/4 tsp black pepper (OPTIONAL)

Add oil to the skillet over medium high heat (where you cooked the vegetables) and add everything else.  Cook for 2-3 minutes until bok choy is beginning to wilt.  Remove from the skillet and set aside.

Cook the Steak:

Still in the same skillet, cook the steak until cooked through, about 5 minutes.  Turn off the heat and let the steak rest while you cook your eggs.

Cook the Eggs:

  • 4 eggs (OPTIONAL, but recommended)

In a small skillet, cook eggs individually until yolks are as set as you like them.

Put it All Together:

  • 3 green onions (sliced)
  • 1 tsp sesame seeds

Divide the cooked rice among 4 bowls, then add equal portions of the vegetables, bok choy, steak slices, and cooked eggs.  Top with green onions and sesame seeds.

Serve and Enjoy!

Serve with more chili garlic sauce if desired.

Quick Tips


If you use tamari, or gluten free soy sauce, then this recipe is gluten free.

For more on bok choy, see our coaching tip and video!  And, you can cut your carrots into thin strips, or use a spiralizer.

Fresh ginger?  Check out our coaching tip for more info on using ginger, plus a fantastic tip on how to keep your fresh ginger from going bad!

 

Nutrition Information for one serving (including optional egg, but not optional salt)


  • Calories: 370
  • Fat: 15 g
  • Saturated Fat: 3.4 g
  • Total Carbohydrate: 30 g
  • Cholesterol: 222 mg
  • Fiber: 6 g
  • Sugars: 11 g
  • Protein: 32 g
  • Sodium: 610 mg
(Recipe adapted from blueapron.com)
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