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Gluten Free Bibimbap
Prep time
Cook time
Total time
Gluten Free Bibimbap
Author: Jan Withington
Recipe type: Main
Cuisine: Korean
Serves: 4
Ingredients
- 16 oz RiceSelect Sushi Rice - gluten free
- 1 cup julienned carrots
- 2 green onions, sliced
- few radishes, thinly sliced
- 1 pound chicken breast, thinly sliced
- 1 teaspoon sesame oil
- 5 tablespoons Tamari soy sauce - gluten free
- 2 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, minced
- 1 tablespoon clabber girl cornstarch - gluten free
- vegetable oil
- 4 eggs
- 1 tablespoon sesame seeds
- 1 cucumber, thinly sliced
- gluten free Gochujang Sauce
- 2 tablespoons butter
- McCormick Garlic Salt - gluten free
- salt and black pepper
Instructions
- Cook rice according to directions.
- Season chicken with salt and pepper.
- In a small bowl combine the soy sauce, brown sugar, garlic, cornstarch, ginger and sesame oil. Heat a cast iron pan over medium high heat. Add a splash of cooking oil and cook the chicken for few minutes. Add the soy sauce mixture with the chicken and let sizzle a little bit then set aside.
- Clean the pan real quick and return to medium high heat. Melt butter to the pan then add rice. Do not disturb rice right away. Stir rice nicely, season with garlic-salt powder and cook until lightly crispy about 5 minutes.
- Heat a non stick pan to low and cook the eggs sunny side up.
- Place a portion of the rice in a serving bowl. Top with chicken, carrots, radishes, cucumber, green onions, 1 egg, the gochujang sauce and toasted sesame seeds. Yum!
Notes
You can also use Jasmine rice.
