Gluten-Free Bibimbap Chicken

Experience bold Korean flavors with this vibrant Gluten-Free Bibimbap Chicken, a modern twist on the classic bibimbap dish tailored for gluten-free diets. This recipe features tender chicken breast marinated in gluten-free tamari, sesame oil, garlic, and ginger, delivering a savory and aromatic kick. Paired with perfectly steamed jasmine rice, crisp julienned vegetables, blanched spinach, and sautéed bean sprouts, this wholesome dish is topped with sunny-side-up eggs for added richness. The star of the show is a spicy yet balanced gochujang sauce, made with gluten-free ingredients, to drizzle over each colorful bowl. Finished with toasted sesame seeds and fresh green onions, this quick, 50-minute recipe is as visually stunning as it is irresistibly delicious—perfect for a healthy, satisfying dinner that’s naturally gluten-free and customizable to your favorite toppings.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 60 ml Tamari sauce (gluten-free soy sauce)
• 30 ml Sesame oil
• 2 Garlic cloves
• 10 grams Fresh ginger
• 15 grams Sugar
• 400 grams Cooked jasmine rice
• 1 large Carrot
• 1 Cucumber
• 100 grams Spinach leaves
• 100 grams Bean sprouts
• 2 Eggs
• 60 grams Gochujang (Korean pepper paste, gluten-free)
• 15 ml Rice vinegar
• 5 grams Toasted sesame seeds
• 2 Green onions
• 5 grams Salt
• 2 grams Ground black pepper

Directions

Step 1

1. Begin by marinating the chicken: Thinly slice the chicken breast. In a bowl, combine the tamari sauce, half of the sesame oil, minced garlic, grated ginger, and sugar. Add the chicken slices, mix well, and let them marinate for at least 20 minutes in the refrigerator.

Step 2

2. While the chicken is marinating, prepare the vegetables: Julienne the carrot and cucumber. Blanch the spinach for about 2 minutes and then immediately rinse under cold water to stop cooking. Set aside all vegetables separately.

Step 3

3. Heat a skillet over medium-high heat and add a small amount of sesame oil. Stir-fry the blanched spinach with a pinch of salt until lightly wilted. Remove from pan and set aside.

Step 4

4. In the same skillet, lightly sauté the bean sprouts with a pinch of salt for about 3 minutes. Remove and set aside.

Step 5

5. Remove the chicken from the marinade and stir-fry in the same skillet over medium-high heat until fully cooked through, about 5-7 minutes.

Step 6

6. In a separate non-stick pan, fry the eggs sunny-side up and set aside.

Step 7

7. For the sauce, mix the gochujang, remaining sesame oil, rice vinegar, and a pinch of sugar in a small bowl until smooth.

Step 8

8. To assemble the bibimbap, place a portion of cooked jasmine rice at the bottom of each serving bowl. Arrange the cooked chicken, carrot, cucumber, spinach, and bean sprouts on top of the rice in sections.

Step 9

9. Place a fried egg on top of each bowl and drizzle with the gochujang sauce.

Step 10

10. Garnish with toasted sesame seeds and thinly sliced green onions. Serve immediately for a delicious, vibrant gluten-free meal.

Nutrition Facts

Serving size	1658.5 grams (1658.5g)

Amount per serving	% Daily Value*
Calories	2016

Total Fat 61.90g	79%
Saturated Fat 12.30g	62%
Polyunsaturated Fat 14.40g
Cholesterol 802mg	267%
Sodium 9151mg	398%
Total Carbohydrate 190.00g	69%
Dietary Fiber 13.90g	50%
Total Sugars 38.00g
Protein 183.80g	368%

Vitamin D 82IU	410%
Calcium 441mg	34%
Iron 12mg	68%
Potassium 3340mg	71%

*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.

Source of Calories

Fat: 27.1%

Protein: 35.8%

Carbs: 37.0%