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. 1Place 4 cups of cooked white rice into a large bowl. Cover and set aside.
2. 2In a medium bowl, combine the 1 lb ground beef, 2 tablespoons gluten-free soy sauce (tamari), 1 tablespoon sugar, 2 minced cloves of garlic, and 2 tablespoons sesame oil. Mix thoroughly and let it marinate for 15 minutes.
3. 3Heat a 10-inch skillet over medium-high heat (400°F/200°C). Add the marinated ground beef and cook, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes. Drain off any excess fat and set aside.
4. 4Bring a small pot of water to a boil. Add the 5 ounces of spinach and blanch for 1 minute until wilted. Immediately drain the spinach and rinse under cold water to stop the cooking. Squeeze out as much excess water as possible. In a small bowl, toss the spinach with 1 teaspoon of sesame oil and set aside.
5. 5In the same 10-inch skillet, heat 1 teaspoon of sesame oil over medium heat (350°F/175°C). Add the 1 cup of carrots and sauté until tender-crisp, about 5-7 minutes. Remove carrots from the skillet and set aside. Add another teaspoon of sesame oil to the skillet and add the 1 cup of shiitake mushrooms. Sauté until softened and lightly browned, about 5-7 minutes. Remove mushrooms and set aside.
6. 6In the same small pot used for spinach, bring fresh water to a boil. Add the 1 cup of bean sprouts and cook for 2-3 minutes until they are tender-crisp. Drain well and set aside.
7. 7In a clean 10-inch skillet, heat 1 tablespoon of sesame oil over medium heat (350°F/175°C). Carefully crack the 4 eggs into the skillet and fry sunny-side up until the whites are set and the yolks are still runny, about 3-4 minutes. Remove from skillet and set aside.
8. 8In a small bowl, whisk together the 2 tablespoons gochujang (Korean chili paste) and 1 tablespoon rice vinegar until smooth. This is your sauce.
9. 9To assemble, divide the 4 cups of cooked white rice among 4 serving bowls. Arrange portions of the cooked ground beef, blanched spinach, sautéed carrots, sautéed shiitake mushrooms, and blanched bean sprouts on top of the rice in separate sections. Place one fried egg in the center of each bowl.
10. 10Drizzle the prepared gochujang sauce over the top of each bowl and sprinkle with 1 tablespoon of sesame seeds. Serve immediately.

Substitutions

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