Easy Low FODMAP Bibimbap Bowl with Ground Beef (Gut-Friendly & Gluten-Free)

What Makes This Bibimbap Low FODMAP?

• Ground beef: A simple, reliable protein that’s naturally Low FODMAP and cooks quickly. Using 90/10 or 93/7 keeps it flavorful without being overly greasy, so the bowl doesn’t feel heavy.
• White rice: This acts as the base and is easy to digest. Freshly cooked rice gives the best texture, but leftover rice works really well here and holds up nicely when reheated.
• Shredded carrots: These add a natural sweetness and crunch without any extra prep. Pre-shredded carrots are a great shortcut if you want to save time.
• Cucumber: Helps balance the richness of the beef and egg with something fresh and crisp. English or mini cucumbers work especially well since they have fewer seeds and a better texture.
• Fried egg: Eggs are naturally Low FODMAP and add both protein and richness. A slightly runny yolk mixes into the rice and almost creates a built-in sauce.
• Tamari (gluten-free): Adds that savory, umami flavor you expect in a bibimbap-style bowl. It’s a better option than regular soy sauce for keeping things gluten-free and easier to tolerate.
• Sesame oil (optional): A small drizzle goes a long way here. It adds that classic finish and extra depth without needing a complicated sauce.
  
  

Substitutions & Variations

• If ground beef feels too heavy, swap in ground turkey or chicken for something lighter but still satisfying.
• You can bulk this up with extra vegetables like sautéed spinach or zucchini for more volume without complicating things.
• If tolerated, try brown rice for a slightly nuttier flavor and a bit more fiber.
• For a slightly sweeter flavor, try adding a small drizzle of maple syrup or a few pineapple pieces to balance out the savory beef. 
  
  

Tips for the Best Bibimbap at Home

• Prep all your toppings ahead of time so assembly is quick, and everything stays fresh.
• I recommend keeping the egg slightly runny so it mixes into the rice and creates that classic bibimbap texture.
  
  

FAQs

Can I meal prep this ahead of time?

Can I use a different cut of beef instead of ground beef?

What’s the best way to reheat leftovers without drying them out?

Low FODMAP Bimimbap

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A simple, balanced Low FODMAP Bibimbap bowl with savory ground beef, fresh veggies, and a fried egg that ties everything together.

Servings: 4 portionsPrep: 10 minsCook: 15 minsTotal: 25 minsDifficulty: Easy

AmericanDinnerMainMain EntreeeasyHealthyquickLow FODMAP dinner ideas

Ingredients

1 cup white rice

2 tablespoons tamari

1 tablespoon rice vinegar

1 teaspoon ginger paste

1 teaspoon sesame oil

1 teaspoon garlic-infused olive oil

1 lb lean ground beef

1 cup shredded carrots

1 cup sliced cucumber

4 eggs

Sesame seeds, for garnish

Instructions

1

Prepare the rice according to package instructions.

2

In a small bowl, whisk together the tamari, rice vinegar, ginger paste, and sesame oil until combined. Set aside.

3

Heat garlic-infused oil in a skillet over medium heat. Add the ground beef and cook until browned, then stir in the prepared sauce and remove from heat.

4

In a separate pan, fry the eggs to your preferred doneness, keeping the yolk slightly runny if possible.

5

If you prefer them warm, lightly heat the shredded carrots in the microwave or a skillet.

6

Divide the rice into bowls, then top with the cooked ground beef, shredded carrots, and cucumber.

7

Add a fried egg on top of each bowl and serve immediately. Mix everything together before eating for the best flavor.

Nutrition Facts

Per serving

Calories
461

Fat
16.0g

Carbs
43.0g

Protein
34.0g

Fiber
2.0g

Sodium
658.0mg

Sugars
1.0g

Sat. Fat
5.0g

Notes

• Store leftovers in the fridge for up to 3 days, keeping components separate for the best texture.
• Reheat the rice and beef gently, then add fresh vegetables and a new egg when serving.
• Adjust seasoning with extra tamari or sesame oil based on your preference.