📝 About This Recipe
Bibimbap, which literally translates to 'mixed rice,' is a masterpiece of Korean cuisine that balances color, texture, and nutritional harmony. This version features a vibrant array of seasoned vegetables and savory beef atop a bed of fluffy short-grain rice, all tied together by a smoky, spicy, and strictly gluten-free gochujang sauce. It’s a customizable feast that celebrates the 'five colors' of traditional Korean cooking while ensuring a safe, delicious experience for those following a gluten-free lifestyle.
🥗 Ingredients
The Rice Base
- 2 cups Short-grain white rice (rinsed thoroughly until water runs clear)
- 2 cups Water (for cooking the rice)
The Protein
- 1/2 lb Ground beef or ribeye (thinly sliced if using ribeye)
- 1 tablespoon Tamari (gluten-free soy sauce alternative)
- 1 teaspoon Sesame oil (toasted)
- 1 teaspoon Honey (to balance the salt)
The Vegetables (Namul)
- 1 bunch Fresh spinach (roots trimmed)
- 8 oz Bean sprouts (soybean or mung bean sprouts)
- 2 medium Carrots (julienned into matchsticks)
- 1 medium Zucchini (sliced into half-moons)
- 5-6 pieces Shiitake mushrooms (thinly sliced)
The GF Bibimbap Sauce
- 3 tablespoons Gluten-Free Gochujang (ensure the label specifies no wheat/barley)
- 1 tablespoon Sesame oil (toasted)
- 1 tablespoon Sugar or Maple Syrup (to mellow the heat)
- 1 teaspoon Rice vinegar (for a hint of tang)
- 1 clove Garlic (finely minced)
Toppings
- 4 large Eggs (to be fried sunny-side up)
- 1 tablespoon Toasted sesame seeds (for garnish)
- 1/2 cup Kimchi (ensure it is gluten-free)
👨🍳 Instructions
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1
Start the rice: Combine the rinsed short-grain rice and 2 cups of water in a rice cooker or heavy-bottomed pot. Cook according to manufacturer instructions or simmer covered for 15-18 minutes until tender and fluffy.
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2
Marinate the beef: In a small bowl, mix the beef with tamari, 1 teaspoon of sesame oil, and honey. Let it sit at room temperature while you prepare the vegetables.
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3
Blanch the sprouts and spinach: Bring a pot of water to a boil. Blanch the bean sprouts for 2 minutes, remove with a slotted spoon, and shock in ice water. In the same boiling water, blanch the spinach for 30 seconds until wilted, then shock in ice water. Squeeze all excess moisture out of both.
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4
Season the blanched greens: Toss the dried spinach and sprouts separately with a pinch of salt, a drop of sesame oil, and a sprinkle of sesame seeds.
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5
Sauté the mushrooms and zucchini: Heat a large skillet with a drizzle of oil over medium-high heat. Sauté the zucchini with a pinch of salt for 2-3 minutes until softened but still bright. Remove, then sauté the mushrooms until browned and fragrant.
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6
Sauté the carrots: Quickly stir-fry the julienned carrots for 1-2 minutes. They should be slightly softened but still retain a crisp bite.
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7
Cook the beef: In the same skillet, turn the heat to high and add the marinated beef. Stir-fry quickly until fully browned and caramelized. Set aside.
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8
Prepare the sauce: In a small bowl, whisk together the gluten-free gochujang, toasted sesame oil, sugar, rice vinegar, and minced garlic until smooth.
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9
Fry the eggs: Wipe the skillet clean and fry the eggs sunny-side up. The whites should be set, but the yolks should remain runny to create a natural sauce when mixed.
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10
Assemble the bowls: Divide the warm rice into four deep bowls. Arrange the beef and each prepared vegetable in distinct 'wedges' around the perimeter of the bowl on top of the rice.
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11
The finishing touch: Place a fried egg in the center of each bowl. Add a generous dollop of the gochujang sauce and sprinkle with extra sesame seeds.
💡 Chef's Tips
Traditional Gochujang often contains barley malt or wheat flour; always double-check that yours is certified Gluten-Free. Don't crowd the pan when sautéing vegetables; cook them individually to keep their colors vibrant and flavors distinct. If you have a Dolsot (stone bowl), heat it with a teaspoon of sesame oil before adding the rice to get a crunchy, golden crust (nurungji) on the bottom. Squeeze the spinach as hard as you can—excess water will make the bibimbap soggy. Adjust the spice level by adding the gochujang sauce gradually; it's potent!
🍽️ Serving Suggestions
Serve with a side of gluten-free Baechu Kimchi for a fermented probiotic kick. Pair with a light, clear soybean sprout soup (Kongnamul Guk) to cleanse the palate. Offer extra toasted seaweed (Gim) strips to crumble over the top for umami depth. A glass of chilled barley tea (ensure it's a GF herbal alternative) or a crisp light lager (GF) balances the heat perfectly.