Gluten-Free Bibimbap (Mixed Rice Bowl)

Ingredients

• 4 cups Cooked White Rice
• 1 lb Ground Beef
• 2 tbsp Soy Sauce (Gluten-Free Tamari)
• 1 tbsp Sugar
• 2 cloves Garlic
• 2 tbsp Sesame Oil
• 5 oz Spinach
• 1 cup Carrots
• 1 cup Shiitake Mushrooms
• 1 cup Bean Sprouts
• 4 each Eggs
• 2 tbsp Gochujang (Korean Chili Paste)
• 1 tbsp Rice Vinegar
• 1 tbsp Sesame Seeds

Instructions

1. 1Cook rice according to package instructions.
2. 2In a bowl, marinate ground beef with gluten-free soy sauce, sugar, garlic, and sesame oil for 15 minutes.
3. 3Cook the beef in a skillet over medium heat until browned.
4. 4Blanch spinach in boiling water for 1 minute, then drain and squeeze out excess water. Season with sesame oil and salt.
5. 5Sauté carrots and shiitake mushrooms separately until tender.
6. 6Boil bean sprouts until tender-crisp.
7. 7Fry eggs sunny-side up.
8. 8In a separate small bowl, mix gochujang and rice vinegar to make the sauce.
9. 9Assemble the bibimbap by placing rice in a bowl, arranging the beef, spinach, carrots, mushrooms, and bean sprouts on top. Place a fried egg in the center.
10. 10Drizzle with gochujang sauce and sprinkle with sesame seeds. Serve immediately.

Substitutions

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