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Feed Me Phoebe

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...
1
210
50 min
TOTAL TIME
1247
CALORIES
$6.87
PER SERVING
Korean Beef Bibimbap Bowls with Quinoa, Miso Sweet Potatoes and Spicy Tomatillo Sauce