Gluten-Free Korean Bibimbap Bowl
A gluten-free twist on the classic Korean dish, topped with an assortment of vegetables and a fried egg.
Ingredients
- ●2 tablespoons Vegetable oil
- ●1 teaspoon Pure Korean chili flakes (gochugaru)
- ●2 tablespoons Gluten-free soy sauce
- ●1 cup Bibimbap rice
- ●1 Fried eggfried in vegetable oil
- ●1 cup Sliced zucchini
- ●1 cup Sliced carrots
- ●1 cup Sliced bean sprouts
- ●1 cup Sliced cucumber
- ●2 tablespoons Korean chili paste (gochujang)
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- 2
Add the sliced vegetables and cook for 3-4 minutes, or until they are tender.
- 3
In a separate pan, heat the remaining 1 tablespoon of vegetable oil over medium heat.
- 4
Add the fried egg and cook for 2-3 minutes, or until the whites are set and the yolks are cooked to your desired doneness.
- 5
In a large bowl, combine the cooked vegetables, fried egg, and a scoop of bibimbap rice.
- 6
Drizzle the gluten-free soy sauce and Korean chili flakes over the top of the bowl.
- 7
Serve immediately and garnish with sliced green onions and a sprinkle of toasted sesame seeds.
- 8
In a small bowl, mix together the Korean chili paste and a splash of water to create a spicy sauce.
- 9
Serve the spicy sauce on the side for added flavor.
- 10
To assemble the bibimbap bowl, place a scoop of rice in the bottom of a bowl, followed by a layer of vegetables, a fried egg, and a drizzle of the spicy sauce.
- 11
Garnish with toasted sesame seeds and sliced green onions.