Gluten Free Bibimbap

I first had Bibimbap in a small Korean restaurant that my daughter took me to for dinner one night.  I had never had Korean food before and I fell in love with this dish!  The question became how to replicate it and make it gluten-free?  I have come up with this simple and delicious recipe for a traditional Korean dish.

 

Bibimbap, sometimes referred to as bi bim bap or bi bim bop, is a Korean dish. The word literally means “mixed rice”. Bibimbap is served as a bowl of warm white rice topped with namul (spinach in this recipe) and gochujang, soy sauce (coconut amino’s), or gluten-free doenjang.

 

One of the reasons I like this dish so much, besides its wonderful flavor is that it is EASY to make!

 

Bibimbap is spicy.  This recipe is for mild spice so if you like things really hot add more gochujang.

Gluten Free Bibimbap

Serves 4

 

Ingredients

1  cucumber cut into matchsticks

1 Tsp. gluten free gochujang Korean hot sauce

1 bunch fresh spinach, cut into thin strips

3 Tsp. coconut amino’s

2 TBS. olive oil or grapeseed oil

2 carrots, cut into matchsticks

1 clove garlic, minced

1 pinch red pepper flakes

1-2  lbs. thinly sliced beef top round steak

4 large eggs

4 cups cooked rice, gluten free spaghetti, or cauliflower rice.

1 TBS. sesame seeds

1 TBS. freshly cut scallions

 

Directions

  1. Mix the cucumber pieces with the gochujang paste in a bowl and set aside.
  2. Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir coconut amino’s into the spinach.
  3. Heat the olive oil in a large cast iron skillet stir in carrots and cook approximately four minutes and stir in garlic. Remove and set aside.
  4. Fry the thinly sliced beef, olive oil and red pepper flakes in a cast iron skillet over medium heat, about 5 minutes per side, and set aside. In the same skillet fry, the eggs on low heat sunny side up until yolks are runny but whites are firm, 2 to 4 minutes each.
  5. Bibimbap is meant to be served in bowls.  Put the rice, gluten free noodles or cauliflower rice in first, then the beef and finally the vegetables.  Top with an egg, sesame seeds, and freshly cut scallions.

 

Other Bibimbap options…

zucchini

bean sprouts

kimchi

doenjang

 

ENJOY! 

 

Blessings,

 

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About The Author

Janelle Esker

Janelle Esker is the grateful wife of Michael and homeschooling mother of six amazing children. She lives with her family, 4 cats, 1 dog, 3 ducks and 12 chickens in scenic Ohio. Janelle received her B.A. in Education from Ohio Northern University. She is the author of CHOSEN: One Family’s Journey with Autism.

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