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Gluten-Free Bibimbap
Prep time
Cook time
Total time
Simple gluten-free bibimbap
Author: Jan Withington
Recipe type: Main
Cuisine: Korean
Serves: 4 servings
Ingredients
- 4 cups cooked Jasmine rice
- 1 pound ground beef
- 1 tablespoon brown sugar
- 4 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 cucumber, peeled and thinly sliced
- 2 teaspoons toasted sesame oil
- 1 cup fresh mung bean sprouts (optional)
- 2 medium carrots, peeled and sliced
- 4 cups baby spinach
- San-J Tamari Soy Sauce - GF
- 4 fried eggs
- 4 ounces sautéed shiitake mushrooms or or baby bella mushrooms
- Gochujang Sauce -GF
- sesame seeds
- salt and pepper
- Swanson Chicken Broth - GF
- 1 tablespoon Marukan Rice Vinegar - GF
- chopped scallions, optional, for serving
- olive oil
Instructions
- Prepare the rice.
- In a small bowl, toss the cucumber slices with the rice vinegar, ¼ teaspoon of the sesame oil, and a pinch of salt. Set aside.
- Heat a pan to medium and add olive oil, sauté the garlic then add the ground beef followed by 2-3 tablespoons soy sauce, 1 tablespoon sesame oil, ginger, sugar, salt and pepper. Cook until sizzling and moisture evaporated about 5-7 minutes. Set aside.
- In another pan over medium heat, add 1 tablespoon olive oil. Cook the mushrooms, season with salt and pepper set aside; on the same pan, cook the other vegetable until soft, using chicken broth, sesame oil, salt and pepper.
- Assemble the bowls with the rice, cucumber slices, carrots, beef, mushrooms, and spinach. Top with a fried egg. Sprinkle with sesame seeds and drizzle with the gochujang sauce. Serve with chopped scallions, if desired. Serve
