Gluten-Free Korean Vegetarian Bibimbap

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

Cooking time 15 mins

Total time 15 mins

Cooking method: traditional

Difficulty: beginner

Servings: 2

Ingredients

For the rice bowl:
200 g of round rice or sushi rice (I had whole red rice left from the day before)
1 small zucchini
1 carrot (I had one yellow carrot left)
1 red or yellow pepper
100 g fresh spinach leaves
50 g bean sprouts (mung bean sprouts)
100 g shiitake mushrooms (or button mushrooms)
1 egg per person
1 tbsp sesame oil (check that it is gluten free)
1 clove of garlic
Sesame seeds for decoration
For the bibimbap sauce:
2 tbsp gluten-free gochujang paste (check the label or use a homemade version)
1 tbsp sesame oil
1 Tbsp tamari (gluten-free soy sauce)
1 tsp maple syrup or sugar
1 tsp rice or cider vinegar

Preparation

1
Prepare the rice:
If you don't have leftover rice, cook some according to package directions. Once cooked, keep it warm.
2
Prepare the vegetables:
3
Zucchini: Cut it into thin strips or julienne. Saute it in a pan with half a tablespoon of sesame oil and a pinch of salt, until it is tender. Reserve.
4
Carrot: Grate or julienne. Cook quickly in a pan with a drizzle of sesame oil and a pinch of salt. Reserve.
5
Pepper: Cut into thin strips and fry in the same way.
6
Bean sprouts: Quickly fry them in the same way.
7
Mushrooms (I didn't have any): Slice them and fry them with a finely chopped garlic clove and a drizzle of sesame oil until golden. Reserve.
8
Spinach: Saute it quickly with a little salt and oil. Reserve.
9
Prepare the bibimbap sauce:
Mix all the ingredients in a small bowl until you have a smooth sauce. Adjust the spices according to your tastes.
10
Cook the egg:
Cook a fried egg (the yolk should remain slightly runny).
11
Assemble the bibimbap:
In a bowl, place a portion of hot rice at the bottom. Arrange the cooked vegetables in separate sections on the rice: zucchini, carrots, peppers, spinach and mushrooms. Place the egg in the center. Add a spoonful of bibimbap sauce on top. Sprinkle with sesame seeds to decorate.
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.

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

Read it online: https://glutenevasion.fr/recette/bibimbap-coreen-vegetarien-sans-gluten/