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Gluten Free Korean Bibimbap
Prep time
Cook time
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Delicious gluten free Korean bibimbap
Author: Jan Withington
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
- Season the shrimps with salt and pepper then saute with 1 tablespoon butter. Set aside.
- 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.
- 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.
- Meanwhile, cook the eggs sunny side up.
- Top the bowls of rice with the sauteed veggies, fried egg, garnish with green onions and sesame seeds and squirt gochujang sauce. Serve!
