Bibimbap [0000123]

Ingredients:

2 cups cooked gluten-free short-grain rice
1/2 lb lean ground beef or tofu (for vegetarian option)
1 carrot, julienned
1 zucchini, julienned
1 cup bean sprouts
1 cup fresh spinach
4 fried eggs (cooked to your liking)
Gluten-free Gochujang (Korean chili paste)
2 tablespoons gluten-free soy sauce
1 tablespoon sesame oil
2 tablespoons vegetable oil
Sesame seeds for garnish
Sliced green onions for garnish

Steps:

In a skillet, heat 1 tablespoon of vegetable oil over medium heat.
Cook the ground beef (or tofu) until browned and cooked through. If using tofu, crumble it into the skillet.
In the same skillet, add gluten-free soy sauce and sesame oil to the cooked meat or tofu. Mix well and set aside.
In separate batches, sauté the julienned carrot and zucchini in vegetable oil until they are slightly softened. Set aside.
Blanch the bean sprouts and fresh spinach in hot water for a minute, then drain and squeeze out excess water.
Divide the cooked rice into individual bowls.
Arrange the cooked beef (or tofu), julienned carrot and zucchini, bean sprouts, and spinach on top of the rice in separate sections.
Place a fried egg on the center of each bowl.
Garnish with gluten-free Gochujang, sesame seeds, and sliced green onions.
Serve immediately, and mix everything together just before eating.

Enjoy this gluten-free Bibimbap, a Korean rice bowl that combines vibrant colors, textures, and flavors into a delightful and satisfying meal.