Gluten-Free Chicken Bibimbap
Experience a vibrant twist on a beloved Korean classic with this Gluten-Free Chicken Bibimbap recipe! Perfect for anyone with dietary restrictions or simply looking for a healthier option, this dish combines tender marinated chicken, a medley of sautéed vegetables, creamy spinach, and a sunny-side-up egg layered over fluffy white rice—all brought together with a bold, gluten-free gochujang sauce. Each component is prepared separately to ensure maximum flavor and authenticity, making this bibimbap not only wholesome but visually stunning with its colorful presentation. Garnished with scallions and sesame seeds, this recipe is a feast for the senses and a crowd-pleaser that’s ready in under an hour. Whether you're seeking a comforting weeknight dinner or an impressive meal to share, this Gluten-Free Chicken Bibimbap delivers the perfect balance of nutrition, taste, and culinary flair.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 4 cups Cooked white rice
- 1 medium Carrot
- 1 small Zucchini
- 100 grams Bean sprouts
- 100 grams Spinach
- 150 grams Shiitake mushrooms
- 4 units Eggs
- 4 tablespoons Gluten-free soy sauce
- 2 tablespoons Sesame oil
- 2 cloves Garlic
- 4 tablespoons Gochujang (gluten-free)
- 1 tablespoon White vinegar
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 units Scallions
- 2 teaspoons Sesame seeds
Instructions
Begin by slicing the chicken breast into thin strips. Mince the garlic cloves.
In a bowl, mix together 2 tablespoons of gluten-free soy sauce, 1 tablespoon of sesame oil, the minced garlic, salt, and black pepper. Add the chicken strips and marinate for at least 15 minutes.
While the chicken is marinating, julienne the carrot and zucchini. Slice the shiitake mushrooms. Chop the scallions.
Blanch the spinach in boiling water for 1 minute, then immediately transfer to a bowl of cold water. Drain, squeeze out excess water, and season with a pinch of salt and a few drops of sesame oil.
Heat a pan over medium heat and lightly sauté the carrots, zucchini, mushrooms, and bean sprouts separately in a few drops of sesame oil until they are tender. Season each with a pinch of salt. Set aside.
In the same pan, cook the marinated chicken strips over medium-high heat until fully cooked and browned, about 5-7 minutes.
Prepare the sauce by mixing the gluten-free gochujang with 2 tablespoons of gluten-free soy sauce, white vinegar, sugar, and 1 tablespoon of sesame oil. Adjust the sauce sweetness and spice to taste.
Fry the eggs sunny-side up. The yolk should remain runny.
Assemble the bibimbap by placing 1 cup of cooked white rice in each bowl. Arrange the sautéed vegetables, spinach, and cooked chicken neatly around the edges of the rice.
Place a fried egg on top of the rice in each bowl.
Drizzle the gochujang sauce over the top, sprinkle with chopped scallions and sesame seeds, and serve immediately with extra sauce on the side.
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 1174 mg | 391% | |
| Sodium | 12656 mg | 550% | |
| Total Carbohydrate | 263.3 g | 96% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 42.9 g | ||
| Protein | 202.9 g | 406% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 439 mg | 34% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4042 mg | 86% | |
*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.
