Vegetarian Korean Bibimbap, Gluten-Free

I didn't have much left in the fridge except for some vegetables, leftover rice, and eggs. Then I remembered some typical dishes that Korean friends had introduced us to when we lived in Singapore. Bibimbap is one of them. It's a complete and balanced Korean dish that combines flavors, textures, and colors. It consists of a bowl of rice topped with various vegetables, beef (but I didn't use any), a fried egg, and a spicy gochujang (Korean chili paste) sauce. It's easily adaptable to a gluten-free version. Discover this balanced recipe, perfect for a healthy and delicious meal.

Cooking time: 15 minutes

Total time 15 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 2

Ingredients

For the bowl of rice:
200g - grain rice or sushi rice (I had some leftover wholegrain red rice from the day before)
1 small courgette
1 carrot (I had one yellow carrot left)
1 red or yellow pepper
100g of fresh spinach shoots
50g of soybean sprouts (mung bean shoots)
100g of shiitake mushrooms (or button mushrooms)
1 egg per person
1 tbsp sesame oil (make sure it's gluten-free)
1 clove of garlic
Sesame seeds for decoration
For the bibimbap sauce:
2 tbsp of gluten-free gochujang paste (check the label carefully or use a homemade version)
1 tablespoon of sesame oil
1 Tbsp tamari (gluten-free soy sauce)
1 tsp of maple syrup or sugar
1 tsp of rice or cider vinegar

Preparation

1
Prepare the rice:
If you don't have any leftover rice, cook it according to the package instructions. Once cooked, keep it warm.
2
Prepare the vegetables:
3
Courgette: Cut it into thin strips or julienne. Sauté it in a pan with half a tablespoon of sesame oil and a pinch of salt until tender. Set aside.
4
Carrot: Grate or julienne. Quickly cook in a pan with a drizzle of sesame oil and a pinch of salt. Set aside.
5
Bell pepper: Cut into thin strips and sauté in the same way.
6
Bean sprouts: Sauté them quickly in the same way.
7
Mushrooms (I didn't have any): Slice them and sauté them with a finely chopped garlic clove and a drizzle of sesame oil until golden brown. Set aside.
8
Spinach: Sauté them quickly with a little salt and oil. Set aside.
9
Prepare the bibimbap sauce:
Mix all the ingredients in a small bowl until you have a smooth sauce. Adjust the spices to your taste.
10
Cook the egg:
Cook a fried egg (the yolk should remain slightly runny).
11
Assembling the bibimbap:
Place a portion of hot rice in a bowl. Arrange the cooked vegetables in separate sections on top of the rice: zucchini, carrots, bell peppers, spinach, and mushrooms. Place the egg in the center. Add a spoonful of bibimbap sauce on top. Sprinkle with sesame seeds to garnish.
12
Serve:
Mix all the ingredients well before eating to enjoy all the flavors and textures. It's a simple dish to make, but it's really pretty and, above all, delicious.

Note

You can add, as in the traditional version, Bulgogi beef or simply thin slices of marinated and sautéed beef.

Keywords: Gluten-free Korean bibimbap, Easy Korean recipe, Gluten-free Asian cuisine, Vegetarian Korean dish