Exquisite Gluten-Free Korean Breakfast Bowl: Bibimbap with Crispy Rice and Sunny Side Egg

Allergens

Eggs, Soy (in gochujang sauce)

Ingredients

• 1. 2 cups cooked gluten
• free Korean short
• grain rice 2. 1 cup fresh vegetables (carrots, cucumber, zucchini, spinach) julienned 3. 100g protein of choice (bulgogi beef, tofu, or chicken) 4. 2 large eggs 5. 2 tbsp gochujang sauce 6. 2 tsp sesame oil 7. 1 tsp sugar 8. Salt and pepper to taste 9. 2 tbsp sliced green onions for garnish 10. 1 tsp toasted sesame seeds for garnish

Instructions

1. Prepare the gluten free rice according to package instructions. Set aside.
2. In a pan over medium heat, cook protein of choice until tender and browned. Set aside.
3. In another pan, cook eggs sunny side up. Set aside.
4. In a large bowl, mix together gochujang sauce, sesame oil, sugar, salt, and pepper. Add julienned vegetables to the sauce mixture and toss until evenly coated.
5. To assemble the Bibimbap Bowl, place a generous serving of rice at the bottom of each dish. Top with prepared vegetables, protein, and a sunny side egg.
6. Garnish with green onions and sesame seeds before serving.

Chef’s Insight

The balance of flavors and textures makes this dish truly memorable.

Notes

For best results, use fresh ingredients and cook the rice to your desired texture.