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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.