Gluten-Free Bibimbap Chicken
Discover the irresistible twist on a Korean classic with this Gluten-Free Bibimbap Chicken recipe—a vibrant, wholesome dish tailored for gluten-sensitive food lovers. Tender chicken is marinated in gluten-free tamari sauce, aromatic garlic and ginger, and a touch of sesame oil for bold, savory flavors. A medley of fresh, colorful vegetables like julienned carrots, blanched spinach, and crunchy bean sprouts is layered over fragrant jasmine rice for a nourishing base. Topped with a perfectly cooked sunny-side-up egg and drizzled with a spicy-sweet gochujang sauce, this bibimbap is a symphony of textures and flavors. Finished with toasted sesame seeds and scallions for the perfect garnish, it's a quick and easy meal that's as visually stunning as it is delicious! Ready in under an hour, this gluten-free delight is a must-try for fans of Korean cuisine.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 60 ml Tamari sauce (gluten-free soy sauce)
- 30 ml Sesame oil
- 2 Garlic cloves
- 10 grams Fresh ginger
- 15 grams Sugar
- 400 grams Cooked jasmine rice
- 1 large Carrot
- 1 Cucumber
- 100 grams Spinach leaves
- 100 grams Bean sprouts
- 2 Eggs
- 60 grams Gochujang (Korean pepper paste, gluten-free)
- 15 ml Rice vinegar
- 5 grams Toasted sesame seeds
- 2 Green onions
- 5 grams Salt
- 2 grams Ground black pepper
Instructions
1. Begin by marinating the chicken: Thinly slice the chicken breast. In a bowl, combine the tamari sauce, half of the sesame oil, minced garlic, grated ginger, and sugar. Add the chicken slices, mix well, and let them marinate for at least 20 minutes in the refrigerator.
2. While the chicken is marinating, prepare the vegetables: Julienne the carrot and cucumber. Blanch the spinach for about 2 minutes and then immediately rinse under cold water to stop cooking. Set aside all vegetables separately.
3. Heat a skillet over medium-high heat and add a small amount of sesame oil. Stir-fry the blanched spinach with a pinch of salt until lightly wilted. Remove from pan and set aside.
4. In the same skillet, lightly sauté the bean sprouts with a pinch of salt for about 3 minutes. Remove and set aside.
5. Remove the chicken from the marinade and stir-fry in the same skillet over medium-high heat until fully cooked through, about 5-7 minutes.
6. In a separate non-stick pan, fry the eggs sunny-side up and set aside.
7. For the sauce, mix the gochujang, remaining sesame oil, rice vinegar, and a pinch of sugar in a small bowl until smooth.
8. To assemble the bibimbap, place a portion of cooked jasmine rice at the bottom of each serving bowl. Arrange the cooked chicken, carrot, cucumber, spinach, and bean sprouts on top of the rice in sections.
9. Place a fried egg on top of each bowl and drizzle with the gochujang sauce.
10. Garnish with toasted sesame seeds and thinly sliced green onions. Serve immediately for a delicious, vibrant gluten-free meal.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 9151 mg | 398% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 38.0 g | ||
| Protein | 183.8 g | 368% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 441 mg | 34% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3340 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
