April 6, 2012

Gluten-free Bibimbap

While it sounds like a song by the Hanson Brothers, it’s actually a crazy delicious Korean dish that I had while visiting friends in Atlanta. Since it’s something that I’ve only had the “real way” once, I can’t tell how spot-on this recipe is, but we love it. I pieced this together from several different bibimbap recipes, but it’s most strongly influenced by this one. This nice thing about this recipe is that you can use whatever vegetables or meat that you have on hand. We’ve used frozen stir-fry vegetables and it worked fine and was faster and easier.

Recipe Type: main dish

Cuisine: Gluten Free, Asian

Author: Val @ That’s What We Did

Serves: 4-6

Ingredients

4 tablespoons soy sauce (gluten-free)
3 tablespoons sesame oil
3 teaspoons sugar
2 clove garlic, minced
1 teaspoon ginger, grated
1 pound thinly sliced chicken or beef
2 cup cooked rice (I used brown)
2-4 eggs (one per serving)
1 zucchini, halved lengthwise and thinly sliced
1-2 cups baby bella or crimini mushrooms, halved
1/2 – 1 cup carrots, matchstick or shredded (I buy shredded from Trader Joes)
handful of pepper slices (I used frozen) or other preferred veggies
Gochujang sauce (purchased or use included “recipe”)
Spoon and a half of garlic chili sauce
1 squirt of sriracha sauce
1/4 cup rice vinegar
1/4 cup water
1 tbsp (or less) sesame oil
1 tbsp brown sugar

Instructions

Combine the soy sauce, 1.5 tablespoon of the sesame oil, sugar, garlic, and ginger in a large bowl. Add the meat and stir until coated. Set aside for 30 minutes – 2 hours. Cook rice according to package.
Heat 1/2 tablespoon of the sesame oil into a large skillet over medium heat. Add mushrooms and cook until they are tender. Set aside. Add another 1/2 tablespoon of the sesame oil to the skillet and add the sliced zucchini (and/or other vegetables). Cook until tender, about 5 minutes or so.
Set a large skillet over high heat (can remove vegetables and use same skillet). When very hot add the beef. Cook, stirring often until browned on all sides.
Pour the rest of the sesame oil into a non-stick skillet over medium heat. Crack the two eggs in and cook until the whites have set, but the yolk is still runny.
To assemble add rice to the bottom of the bowl, add the meat on top and place vegetables around the edge. Carefully place the egg on top. Serve with Gochujang sauce. To eat, break the egg yolk and dig in.

Gochujang sauce

Mix together the ingredients for the sauce and reduce in a small saucepan until slightly thickened.
Drizzle your preferred amount on top of the bibimbap.