Low FODMAP Bibimbap (Ground Beef) - No Refined Sugar & Gluten Free

With an easy Korean ground beef and makeshift Bibimbap sauce, this Low FODMAP Bibimbap is full of SO MUCH FLAVOR. It's topped with lightly sautéed zucchini, carrot and spinach and served with an egg over rice for an ultimate balanced, super savory meal.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add all ingredients into a small bowl and mix with whisk or fork until evenly distributed. If you'd like a more watery sauce, add water until you reach your desired consistency.

Step 2

Heat garlic oil in a large wok or frying pan on medium high & sauté carrots for 3-4 minutes. Set on plate and toss with a light amount of salt.

Step 3

Adding more garlic oil to the pan if needed, sauté the zucchini for 1-2 minutes and set aside.

Step 4

Sauté baby spinach until wilted. Place in small bowl and toss with a dash of gluten free tamari and sesame oil.

Step 5

Adding more garlic oil to the pan if needed, fry the eggs to your desired doneness. Sunny-side up is my preference. :)

Step 6

Heat garlic oil in wok or frying pan on high. Add ground beef and let one side cook and brown for 2-3 minutes. Once one side is browned, add the gluten free tamari, maple syrup, gochugaru, ginger and ground black pepper to taste, breaking up the ground beef to distribute the ingredients. Stir fry until the ground beef is almost cooked through.

Step 7

In the last couple of minutes, add the chopped green onion. Turn off the heat and mix in sesame oil. Top with sesame seeds if using.

Step 8

Split ingredients between four servings over rice. Top with a drizzle of sauce, additional sesame seeds and slivers of roasted seaweed if using.

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