Gourmet Korean Lunch: Gluten-Free Bibimbaobap with Spicy Beef Bulgogi and Crispy Lotus Root Chips

Allergens

Contains no common allergens unless specified.

Ingredients

• Gluten
• Free Bibimbaobap: 2 cups cooked short
• grain gluten
• free rice 2 tablespoons gochujang (Korean red chili paste) 1 tablespoon sesame oil 1 teaspoon minced garlic 1 teaspoon sugar Salt, to taste Spicy Beef Bulgogi: 8 oz thinly sliced beef sirloin 3 tablespoons soy sauce (tamari for gluten
• free) 2 tablespoons sugar 1 tablespoon minced garlic 1 tablespoon sesame oil 1 teaspoon black pepper 1/2 teaspoon ground ginger Pinch of salt Crispy Lotus Root Chips: 2 large lotus root, thinly sliced into chips 1 cup water 1 tablespoon sugar 1 tablespoon rice vinegar Salt, to taste Vegetable oil for frying

Instructions

1. Prepare the Gluten Free Bibimbaobap: In a large bowl, combine gochujang, sesame oil, minced garlic, sugar, and salt. Mix well. Add cooked short grain gluten free rice to the sauce and toss until evenly coated. Set aside. Prepare the Spicy Beef Bulgogi: In a large bowl, combine soy sauce (or tamari), sugar, minced garlic, sesame oil, black pepper, ground ginger, and salt. Mix well. Add thinly sliced beef sirloin to the marinade and let it sit for at least 15 minutes. Prepare the Crispy Lotus Root Chips: In a saucepan, combine water, sugar, rice vinegar, and salt. Bring to a boil and add lotus root chips. Cook until slightly tender, about 5 7 minutes. Drain the chips and pat dry. Fry in hot vegetable oil until crispy and golden brown. Remove from heat and drain on paper towels. Season with a pinch of salt. Assemble the dish: Place gluten free Bibimbaobap on individual plates or a large platter. Top with Spicy Beef Bulgogi and Crispy Lotus Root Chips.

Chef’s Insight

Experiment with different marinades for the beef bulgogi to create unique flavor combinations.

Notes

Feel free to add more gochujang or sugar to the Bibimbaobap according to your taste preference.