Nothing brings the cozy level up like curling up with a bowl of steaming Bibimbap. This gluten free, Korean Bibimbap, recipe has vegetarian/vegan Bibimbap options as well, making it the perfect meal to pull out if you have guests with different dietary needs.
If you’ve ever been to a Korean restaurant, then you know it is always so rewarding when they come out with that burning hot ceramic bowl which you know contains a little bit of magic. From the sunny side up egg, that perfectly drizzles over the veggies, to the last tidbits of rice that carmelize in the bottom, this dish tends to be what I order over and over.
Gochujang Sauce is basically the ketchup of Korea and, upon its discovery, my husband pretty much adds it to everything. This sauce has just the right amount of spice level, and as it is drizzled on at the end, you can add as much or as little as you like to this dish!
To make this Korean Bibimbap recipe gluten free you will want to check your Gochujang label, as many brands do include wheat as an ingredient.
For the Vegetarian Bibimbap option, just substitute the chicken for firm tofu, and if you’re doing Vegan Bibimbap then omit the egg on top! We have also done this recipe with cauliflower rice, which works very well and is an easy way to cut out the white rice and up your veggie game.
In my opinion this recipe really does need the pickled radishes, as that hint of tang really gives it the perfect touch. If you don’t have radishes then you could pickle the cucumber instead.
I have listed in the recipe our favorite vegetables to use with this dish, but is very versatile and you can use whichever veggie toppings you like best or have on hand!
My only regret is that I do not have ceramic or cast iron bowls to serve this in, so you don’t get the carmelized cooked rice at the bottom, but it’s pretty darn good even in a regular bowl. If you happen to have ceramic or cast iron bowls to serve it in then more power to you!
- 1 C. rice (cook according to package directions to make)
- 1 Large Boneless, Skinless Chicken Breast
- 3 Tbsp. Soy Sauce (gluten free or Tamari)
- 1 Tbsp Gochjang, Korean Chili Paste (gluten free if needed, not all brands are)
- 2 Tsp Olive Oil
- 2 Carrots, Shredded,
- 1 Cucumber, sliced
- 1 C shelled edamame, steamed
- 6 Scallions/green onions, sliced
- Pickled Radishes (prepared ahead if possible)
- 4 Eggs
- 1/4 C. Gochujang Sauce (gluten Free if needed)
- 2 Tbsp. Rice vinegar
- 2 Tbsp. Soy Sauce (gluten free or Tamari)
- 1 Tbsp. Sesame Oil
- 1 Tbsp. Maple Syrup
- 1 Clove Garlic, finely minced
- Combine Soy Sauce and Gochujang in a medium bowl
- Slice Chicken breast into strips and Coat with Soy mixture. If you have time, let marinate at least an hour, and up to a day
- Prepare rice according to package directions, or stir fry Cauliflower Rice
- While rice is cooking, heat 1 tsp. oil in a large skillet. Add chicken and cook until hot through and browned.
- Combine all ingredients for sauce in a small bowl and whisk until combined. Set aside.
- Cook the eggs in skillet with remaining 1 tsp. oil (we like ours over-easy)
- Divide 1/2 C hot, cooked rice into 4 bowls
- Divide prepped veggies and cooked chicken, between bowls, on top of the rice.
- Top each dish with freshly cooked egg
- serve with dressing drizzled on top
This dish comes together quickly if you are able to prep-ahead the day of, or even the evening before. This way, when you are ready to make dinner, it comes together effortlessly.
You can prepare the radishes, slice and marinate the meat, cut any vegetables, as well as make the dressing the evening before.
You can use whatever vegetables you have on hand but the listed ones have been our favorites that pair nicely for flavors. I like adding lightly sautéed spinach as well, but omit it from my husband's bowl. 😉
Amount Per Serving: Calories: 383Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 212mgSodium: 2476mgCarbohydrates: 43gFiber: 4gSugar: 20gProtein: 23g
*Nutrition information is automatically calculated and may not always be accurate.
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