Recipes that are all gluten & dairy free

Bibimbap (“Bee Beem Bop”)

Shutterstock_1112382200

Recipe by Pooja Mottl from Vital Farms

This dish is a rainbow of colors, tastes, aromas and textures – an unbelievable main course that is guaranteed to make your taste buds sing.


Ingredients
  • 4 tsp toasted sesame oil
  • 2 eggs (omit for vegan)
  • 1 1/2 cups cooked brown rice
  • 3 cloves garlic, minced
  • 1/2 cup carrots, julienned
  • 1/2 cup eggplant, thinly sliced
  • 1 scallion, thinly sliced
  • 1 cup shiitake mushrooms, chopped
  • 1/2 cup red peppers, thinly sliced
  • 2 cups spinach, packed
  • 2 tsp gomasio*
  • 2 tsp gochujang**
  • 1 sheet nori, torn into small pieces
Directions
  • In a large sauté pan, warm teaspoon of oil, then cook eggs over well (or to your liking).
  • Remove egg from pan and set aside to cool.
  • In the same pan, add rice and cook a few minutes until thoroughly warmed, making sure to spread rice throughout pot to ensure all grains get coated with oil.
  • If you need to use a touch more oil at this stage, go ahead.
  • Remove rice and transfer to large mixing bowl or serving bowl.
  • Add remaining oil and warm over medium heat.
  • Add garlic and carrots, and cook over high heat for a few minutes.
  • Then add red peppers, scallions and mushrooms and cook for another two minutes.
  • Add spinach and continue to cook until all leaves have wilted and mushrooms and carrots soften.
  • Transfer vegetable mixture to bowl with rice. Stir to combine.
  • Add gomasio, gochujang, crinkled nori, and hot chili paste, mix to thoroughly combine.
  • Place fried egg over top of vegetable mix.
  • Top with gochujang (Eden brand), or you can find at a Korean or Asian grocery or online. If you don’t have access to it in your vicinity, you may use hot chili or hot pepper sauce and a honey as a substitute.

Serving Size
2 servings

Posted To: Entree

 

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