Gluten Free Korean Bibimbap
 
Prep time
Cook time
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Delicious gluten free Korean bibimbap
Author:
Recipe type: Main
Cuisine: Korean
Serves: 4
Ingredients
  • 4 to 6 cups cooked white rice
  • ½ pound shrimps, shelled and deveined
  • 1 large carrot, peeled and shaved
  • 1 bunch spinach
  • shitake mushrooms, sliced
  • 1 medium zucchini, thinly sliced
  • 3 tablespoons San J Tamari - gluten free
  • Gochujang Korean Chili Sauce - gluten free
  • 3 green onions, sliced
  • 1 tablespoon sesame oil
  • 4 large eggs
  • 3 tablespoons butter
  • salt and pepper
  • toasted sesame seeds
Instructions
  1. Season the shrimps with salt and pepper then saute with 1 tablespoon butter. Set aside.
  2. Saute the vegetables except the carrots one at a time in olive oil, a little bit of sesame oil and tamari. Set them aside on a large plate.
  3. Heat a large cast iron pan or nonstick pan to medium heat. Melt the remaining butter then add the rice. Gently press the rice and do not stir for 2 to 3 minutes until you hear a crackling sound. You want the rice to be slightly crispy at the bottom. Season with a little salt. Stir the rice and gently press and wait for 3 minutes. Divide the rice unto 4 bowls and set aside.
  4. Meanwhile, cook the eggs sunny side up.
  5. Top the bowls of rice with the sauteed veggies, fried egg, garnish with green onions and sesame seeds and squirt gochujang sauce. Serve!
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-korean-bibimbap/