“Scrumptious Gluten-Free Korean Breakfast Platter: Bibimbap & Kimchi Pancakes with Spicy Mayo”

Allergens

Eggs, Soybeans (from soy sauce)

Ingredients

• 2 cups cooked white rice
• 1 cup kimchi (gluten
• free)
• 1 large egg per person
• 1/2 cup chopped carrots
• 1/2 cup chopped cucumber
• 1/2 cup bean sprouts
• 1/4 cup gochujang (Korean red pepper paste)
• 1/4 cup soy sauce (gluten
• free)
• 2 tbsp sugar
• 2 tbsp sesame oil
• 4 green onions, chopped
• 1 tsp minced garlic
• 1 cup all
• purpose gluten
• free flour
• 1/2 cup cold water
• 1 egg (for pancake batter)
• Salt and pepper to taste
• Vegetable oil for frying
• Spicy mayo: 3 tbsp mayonnaise, 1 tsp sriracha, pinch of garlic powder, salt and pepper to taste

Instructions

1. In a large bowl, combine the rice, kimchi, carrots, cucumber, bean sprouts, gochujang, soy sauce, sugar, sesame oil, green onions, and minced garlic. Mix well and set aside.
2. Prepare the kimchi pancake batter by whisking together the gluten free flour, water, egg, salt, and pepper in a small bowl.
3. Heat a non stick pan over medium heat, add 1/4 cup of the pancake batter, cook until golden brown on both sides. Repeat for all portions.
4. In another non stick pan, fry the eggs to your preferred style (over easy recommende
5. .
6. To assemble, place a portion of rice in a bowl, top with the kimchi and vegetable mixture, add a kimchi pancake, and finish with the fried egg. Drizzle spicy mayo on top.

Chef’s Insight

To create the perfect mouthfeel, balance the flavors and textures of the rice, vegetables, pancakes, and egg.

Notes

Ensure that all ingredients are gluten-free to accommodate dietary restrictions.