Mouthwatering Gluten-Free Korean Breakfast Bowl: A Symphony of Flavors and Textures
This gluten-free Korean breakfast bowl recipe is perfect for those seeking a delicious and easy-to-make meal. Enjoy the flavors of bulgogi beef, pickled vegetables, and kimchi atop a bed of gluten-free rice, with instructions that ensure a satisfying experience in both taste and presentation.
Allergens
Soy (in marinade), Sesame seeds
Ingredients
- 1. 2 cups short
- grain gluten
- free rice, uncooked 2. 1 lb beef sirloin, thinly sliced 3. 1/2 cup bulgogi marinade (soy sauce, sugar, garlic, sesame oil, black pepper) 4. 1 cup mixed pickled vegetables (daikon radish, carrots, cucumber) 5. 1 cup kimchi, homemade or store
- bought 6. 2 green onions, chopped 7. 1 tbsp sesame seeds, toasted 8. 2 tbsp pickled red chili flakes (optional) 9. Sea salt and black pepper, to taste
Instructions
- Cook the gluten free rice according to package instructions and set aside.
- In a bowl, marinate the beef sirloin with bulgogi marinade for at least 30 minutes, or overnight for better flavor.
- Heat a non stick pan over medium heat, cook the marinated beef until browned, about 4 5 minutes. Set aside.
- Assemble each bowl by placing cooked rice as the base, followed by beef bulgogi, pickled vegetables, and kimchi.
- Garnish with chopped green onions, toasted sesame seeds, and pickled red chili flakes (if using).
- Season with salt and pepper before serving.
Chef’s Insight
1. Balance the flavors by using a variety of pickled vegetables and adjusting the seasonings to taste. 2. Toasting the rice slightly enhances its aroma and texture. 3. Choose high-quality beef sirloin for best results.
Notes
1. Ensure the gluten-free rice is labeled as such to avoid cross-contamination with gluten ingredients. 2. Adjust seasonings according to personal taste preferences.