#GlutenFree #KoreanFood #Bibimbap #Gochujang #SpicySauce #Vegetarian #Vegan
Gluten-Free Korean Bibimbap with Spicy Gochujang Sauce
This delicious and easy-to-make gluten-free Korean Bibimbap with Spicy Gochujang Sauce is the perfect combination of sweet and spicy. It is a vegan and vegetarian-friendly dish that can be enjoyed as a main meal or as an appetizer. The combination of the savory vegetables, the spicy gochujang sauce, and the sticky rice makes this dish a delicious and nutritious meal.
Ingredients:
- 1 cup sticky rice
- 2 cups water
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 1/2 cup carrots, julienned
- 1/4 cup green onion, chopped
- 1/4 cup gochujang sauce
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- Salt and pepper to taste
Directions:
- In a medium pot, bring the 2 cups of water to a boil. Add the sticky rice and reduce the heat to low. Simmer for 15 minutes or until the water is absorbed. Turn off the heat, cover the pot and let the rice sit for 10 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell pepper, zucchini, mushrooms, carrots, and green onion and cook until the vegetables are tender. Season with salt and pepper, to taste.
- In a small bowl, mix together the gochujang sauce and sesame oil.
- To assemble the bibimbap, divide the cooked sticky rice among 4 bowls. Top each bowl with the cooked vegetables and the gochujang sauce. Garnish with sesame seeds and green onions.
- Serve the bibimbap with additional gochujang sauce, if desired.
- Enjoy!
- Optional: Add cooked tofu or tempeh for extra protein.