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.
You can get away with halving the marinade, since it makes a lot, or skipping the tomatillo sauce – though that would be a shame! Also, feel free to use rice instead of quinoa if you want a more traditional bowl. I added a few notes about where to make the eggs if you’re making the recipe start to finish and not starting with those elements pre-made. I would advise starting by getting the quinoa on the stove if you’re doing that from scratch as well.
Prep Time 30 minutes minutes
Cook Time 20 minutes minutes
Total Time 50 minutes minutes