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Korean Beef Bibimbap Bowl Recipe with Quinoa, Miso Sweet Potatoes and Gluten-Free Spicy Tomatillo Sauce | This Korean beef bibimbap bowl recipe is packed with healthy vegetables, quinoa instead of rice, and topped with a gluten-free spicy tomatillo sauce.

Korean Beef Bibimbap Bowls with Quinoa, Miso Sweet Potatoes and Spicy Tomatillo Sauce

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
Cook Time 20 minutes
Total Time 50 minutes
Servings 4


For the beef:

  • 3/4 cup gluten-free tamari
  • 1/2 cup rice vinegar
  • 2 tablespoons honey see headnote
  • 1 tablespoon gochujang or sriracha sauce
  • One 1-inch knob fresh ginger peeled and grated
  • 2 garlic cloves minced or grated
  • 2 tablespoons dark sesame oil
  • 1 1/2 pounds skirt steak

For the sweet potatoes:

For the Bibimbap:

  • 1 bunch kale stems removed and leaves coarsely torn
  • 1 tablespoon fresh lime juice 1/2 lime
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 3 cups cooked quinoa
  • 2 carrots shredded
  • 4 fried eggs

For the spicy tomatillo sauce:

  • 6 to tomatillos about 1/2 pound, husked and rinsed well
  • 2 tablespoons gochujang or sriracha sauce
  • 2 tablespoons gluten-free tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice from 1 lime


  1. MARINATE THE BEEF: In a large zip-lock bag or bowl, combine the tamari, vinegar, honey, gochujang, ginger, garlic and sesame oil. Add the steak and toss to coat. Marinate for at least 30 minutes, or overnight.
  2. MAKE THE SWEET POTATOES. Preheat the oven to 425 degrees F. On a rimmed parchment-lined baking sheet toss the sweet potatoes with the olive oil, miso and salt. Arrange in a single layer and bake for 15-20 minutes, or until lightly charred and tender.
  3. 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. Remove the steak to a cutting board and let rest for 10 minutes, then slice into strips. 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.
  4. MEANWHILE, MAKE KALE. Put the kale in a large bowl and add the lime juice and salt. Massage with your hands for 1 to 2 minutes, or until the kale has wilted a bit. Prep the remaining ingredients for the bibimbap garnishes.
  5. MAKE THE SAUCE. Preheat the broiler to high. Line a baking sheet with parchment paper. Put the tomatillos 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. Transfer to a blender or food processor with the gochujang, soy sauce, vinegar, and lime juice. Pulse until smooth. (Sauce can be made in advance and stored for up to a week in the fridge).
  6. FRY THE EGGS. Here are some instructions.
  7. ASSEMBLE THE BOWLS. Divide the quinoa among 4 bowls and top evenly with the sliced steak and sweet potatoes. Arrange the carrots, kale and fried eggs on top. Drizzle with the sauce and serve the rest on the side.