Gluten-Free Vegetable Bibimbap Recipe

From San Francisco’s delicious GF/DF restaurant Little Gem, this gluten free bibimbap (Korean for “mixed rice”) is one of chef Dave Cruz’s favorites: seasoned rice topped with a variety of goodies from around the kitchen that taste great on their own but are even better together. The ingredient list may seem long, but it’s just an example of what you can make with rice and whatever other good stuff you have on hand. Note: this recipe calls for already cooked rice and eggs, so plan accordingly.

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Gluten-Free Vegetable Bibimbap Recipe

Servings 6

Author Dave Cruz

Ingredients

• 6 tablespoons rice wine vinegar
• 1 tablespoon mirin
• 1 teaspoon tamari
• 4-1/2 cups warm cooked brown rice
• 4 tablespoons extra-virgin olive oil
• 2 cups stemmed thinly sliced shiitake mushrooms
• Kosher salt
• 1/2 cup thinly diagonally sliced asparagus spears
• 1/2 cup 1-inch-long diagonally sliced sugar snap peas
• Juice of 1 lemon
• 1 recipe Pickled Carrots and Cucumbers (below), drained
• 1 spring onion, thinly sliced
• 2 radishes, thinly sliced
• Dried seaweed, julienned (optional)
• 6 tablespoons gluten-free Korean chili garlic sauce
• 6 eggs, fried sunny-side-up

Instructions

1. In a small bowl, mix the vinegar, mirin, and tamari. Pour over the rice, fluff, cover, and keep warm.
2. In a large sauté pan, warm 2 tablespoons of the olive oil over medium-high heat until shimmering. Add the mushrooms and cook, stirring occasionally, until softened and lightly browned, 5 to 8 minutes. Season with 3/4 teaspoon salt and reserve.
3. In a bowl, mix together the asparagus, snap peas, the remaining 2 tablespoons olive oil, and the lemon juice.
4. To assemble, add 3/4 cup rice to the bottom of six bowls. Top each with some of the mushrooms, asparagus, snap peas, pickled vegetables, onion, radishes, seaweed, and a tablespoonful of chili garlic sauce. Top with a warm egg and serve immediately.

Photography Erin Ng