Delectable Gluten-Free Korean Breakfast Platter: Bulgogi, Sujebbi, and Rice Bowl
This recipe for Delectable Gluten-Free Korean Breakfast Platter combines mouthwatering bulgogi and fluffy sujebbi dumplings with steamed white rice and pickled vegetables, offering an authentic Korean breakfast experience that caters to gluten sensitivities. With a focus on mouthfeel, aroma, and plating appeal, this dish is perfect for those craving Asian flavors without the gluten.
Allergens
Soy, gluten
Ingredients
- 1 lb beef sirloin, thinly sliced
- 6 cups cooked short
- grain white rice
- 24 sujebbi dumplings (rice and sweet potato flour dough filled with mung bean paste)
- 1 cucumber, julienned
- 2 carrots, julienned
- 1 cup kimchi
- 3 tbsp gochujang (Korean red pepper paste)
- 4 tbsp soy sauce
- 3 tbsp sugar
- 6 cloves garlic, minced
- 1 onion, thinly sliced
- 2 green onions, chopped
- 2 tbsp sesame oil
- 1 tbsp vegetable oil
- Salt and pepper, to taste
Instructions
- In a large bowl, mix together gochujang, soy sauce, sugar, minced garlic, salt, and pepper. Set aside.
- Heat vegetable oil in a pan over medium heat. Sauté onions until softened, then add sliced beef and cook until browned.
- Add the prepared gochujang mixture to the beef and simmer for 10 minutes. Remove from heat and set aside.
- Prepare sujebbi dumplings by following a gluten free recipe or purchasing pre made gluten free wrappers and filling them with mung bean paste. Boil the dumplings in water for 5 7 minutes until they float to the surface, indicating they're cooked.
- Assemble the breakfast platter by placing a generous portion of steamed rice in the center of each plate. Top with bulgogi and sujebbi, garnishing with pickled vegetables, julienned cucumber, carrots, kimchi, and green onions. Drizzle sesame oil over the dish for added flavor.
Chef’s Insight
Balance flavors by adjusting the spiciness of the gochujang mixture according to your preference.
Notes
Be sure to use gluten-free soy sauce and gochujang for a completely gluten-free meal.