Gluten-Free Bibimbap (Mixed Rice Bowl)

Ingredients

• 4 cups Cooked white rice
• 1 lb Ground beef
• 2 tbsp Tamari (gluten-free soy sauce)
• 1 tbsp Brown sugar
• 1 tbsp Sesame oil
• 4 cups Spinach
• 1 large Carrots
• 2 cups Bean sprouts
• 4 oz Shiitake mushrooms
• 4 large Eggs
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Rice vinegar
• 1 clove Minced garlic
• 1 tsp Sesame seeds
• 2 tbsp Vegetable oil

Instructions

1. 1In a medium bowl, combine the 1 lb ground beef with the 2 tbsp tamari, 1 tbsp brown sugar, and 1 tbsp sesame oil. Mix thoroughly. Heat a 10-inch skillet over medium-high heat (400°F / 200°C). Add the seasoned ground beef and cook, breaking it up with a spoon, until it is browned and no pink remains, about 5-7 minutes. Drain off any excess fat and set the cooked beef aside.
2. 2Bring a small pot of water to a rolling boil. Add the 4 cups of spinach and blanch for 30 seconds. Immediately drain the spinach and rinse under cold water to stop the cooking. Squeeze out as much excess water as possible. Place the blanched spinach in a bowl and toss with 1 tsp sesame oil and a pinch of salt (if using salt).
3. 3Prepare the vegetables. Peel the 1 large carrot and cut it into thin matchsticks (julienne). Heat 1 tbsp vegetable oil in a clean 10-inch skillet over medium-high heat (400°F / 200°C). Add the julienned carrots and stir-fry for 2-3 minutes until they are slightly softened but still have a slight crunch.
4. 4Wipe out the skillet. Add 1 tbsp vegetable oil and heat over medium-high heat (400°F / 200°C). Add the 2 cups of bean sprouts and stir-fry for 1-2 minutes until they are slightly softened. Remove from skillet and set aside.
5. 5Wipe out the skillet again. Add the remaining 1 tbsp vegetable oil and heat over medium-high heat (400°F / 200°C). Slice the 4 oz shiitake mushrooms and add them to the skillet. Stir-fry for 3-5 minutes until they are softened and lightly browned.
6. 6In a small bowl, whisk together the 2 tbsp gochujang, 1 tbsp rice vinegar, 1 clove minced garlic, and 1 tsp sesame seeds to create the bibimbap sauce. Set aside.
7. 7Heat a clean 10-inch skillet over medium heat (350°F / 175°C). Add a small amount of vegetable oil if needed. Crack the 4 large eggs into the skillet and fry them sunny-side up until the whites are set and the yolks are still runny, about 2-3 minutes.
8. 8To assemble, divide the 4 cups cooked white rice among four serving bowls. Arrange portions of the cooked ground beef, blanched spinach, stir-fried carrots, stir-fried bean sprouts, and stir-fried shiitake mushrooms over the rice in separate sections. Place one fried egg on top of each bowl.

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