Gluten-Free Bibimbap Bowl

Ingredients

• 1.5 lbs main protein (chicken breast or thighs, thinly sliced; or firm tofu, cubed) 1.5 lbs main protein (chicken breast or thighs, thinly sliced; or firm tofu, cubed)
• 2 tbsp avocado oil or other high-heat cooking oil 2 tbsp avocado oil or other high-heat cooking oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup gluten-free chicken or vegetable stock 1 cup gluten-free chicken or vegetable stock
• 2 tbsp gluten-free tamari or coconut aminos 2 tbsp gluten-free tamari or coconut aminos
• 1 tbsp cornstarch or arrowroot starch 1 tbsp cornstarch or arrowroot starch
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper
• 4 cups cooked short-grain rice (such as sushi rice) 4 cups cooked short-grain rice (such as sushi rice)
• 1 tbsp sesame oil 1 tbsp sesame oil
• 1 tsp gochujang (Korean chili paste) 1 tsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup 1 tbsp honey or maple syrup
• 1 cup assorted fresh vegetables, thinly sliced or julienned (e.g., carrots, zucchini, spinach, bean sprouts) 1 cup assorted fresh vegetables, thinly sliced or julienned (e.g., carrots, zucchini, spinach, bean sprouts)
• 2 large eggs, fried sunny-side up 2 large eggs, fried sunny-side up
• 1 tbsp toasted sesame seeds 1 tbsp toasted sesame seeds

Instructions

1. 1

   Prepare your protein by thinly slicing chicken or beef, or cubing firm tofu. Season the protein generously with salt and black pepper, ensuring it's evenly coated. If using tofu, pat it very dry with paper towels to achieve a better sear.

2. 2

   Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat until it shimmers. Add the prepared protein in a single layer, being careful not to overcrowd the pan; cook in batches if necessary. Sear the protein for about 5-7 minutes per side, or until it's nicely browned and cooked through, developing a delicious crust.

3. 3

   While the protein cooks, prepare the bibimbap sauce. In a small bowl, whisk together the gluten-free chicken or vegetable stock, gluten-free tamari or coconut aminos, minced garlic, gochujang, rice vinegar, and honey or maple syrup until well combined. In a separate tiny bowl, whisk the cornstarch or arrowroot starch with 2 tablespoons of cold water to create a slurry; set aside.

4. 4

   Once the protein is cooked and removed from the skillet, add the remaining 1 tablespoon of avocado oil to the same pan over medium heat. Add the prepared assorted vegetables and sauté for about 3-5 minutes, until they are tender-crisp and vibrant in color. You want them to retain a slight bite.

5. 5

   Pour the prepared bibimbap sauce into the skillet with the vegetables. Bring the sauce to a gentle simmer, then slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, for about 1-2 minutes, until the sauce thickens to a glossy consistency. Return the cooked protein to the skillet and toss gently to coat it evenly in the thickened sauce.

6. 6

   To assemble the bowls, divide the cooked short-grain rice among four serving bowls. Top each bowl with a generous portion of the saucy protein and vegetables. Finish each bowl with a fried sunny-side-up egg and a sprinkle of toasted sesame seeds for an extra layer of flavor and texture. Serve immediately.

Nutrition (per serving)

Tips & Notes

• Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
• Fresh spinach wilts down dramatically — 4 cups raw yields about 1/2 cup cooked. Use more than you think you need.
• Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.