Gluten-Free Chicken Bibimbap

Dive into a vibrant bowl of flavor with this Gluten-Free Chicken Bibimbap, a wholesome take on a Korean classic that’s both nutritious and satisfying. Featuring tender marinated chicken strips, an array of perfectly sautéed vegetables, blanched spinach, and a golden sunny-side-up egg, this dish bursts with color and taste. The hero of the recipe—gluten-free gochujang sauce—adds a spicy-sweet kick, making every bite irresistible. Served over a bed of fluffy white rice and garnished with scallions and sesame seeds, this bibimbap is a feast for the senses. With simple steps and fresh ingredients, this gluten-free rendition is ideal for a healthy, customizable dinner that’s ready in under an hour. Perfect for anyone looking to enjoy Korean flavors without compromising dietary needs!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 4 cups Cooked white rice
• 1 medium Carrot
• 1 small Zucchini
• 100 grams Bean sprouts
• 100 grams Spinach
• 150 grams Shiitake mushrooms
• 4 units Eggs
• 4 tablespoons Gluten-free soy sauce
• 2 tablespoons Sesame oil
• 2 cloves Garlic
• 4 tablespoons Gochujang (gluten-free)
• 1 tablespoon White vinegar
• 2 teaspoons Sugar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 units Scallions
• 2 teaspoons Sesame seeds

Directions

Step 1

Begin by slicing the chicken breast into thin strips. Mince the garlic cloves.

Step 2

In a bowl, mix together 2 tablespoons of gluten-free soy sauce, 1 tablespoon of sesame oil, the minced garlic, salt, and black pepper. Add the chicken strips and marinate for at least 15 minutes.

Step 3

While the chicken is marinating, julienne the carrot and zucchini. Slice the shiitake mushrooms. Chop the scallions.

Step 4

Blanch the spinach in boiling water for 1 minute, then immediately transfer to a bowl of cold water. Drain, squeeze out excess water, and season with a pinch of salt and a few drops of sesame oil.

Step 5

Heat a pan over medium heat and lightly sauté the carrots, zucchini, mushrooms, and bean sprouts separately in a few drops of sesame oil until they are tender. Season each with a pinch of salt. Set aside.

Step 6

In the same pan, cook the marinated chicken strips over medium-high heat until fully cooked and browned, about 5-7 minutes.

Step 7

Prepare the sauce by mixing the gluten-free gochujang with 2 tablespoons of gluten-free soy sauce, white vinegar, sugar, and 1 tablespoon of sesame oil. Adjust the sauce sweetness and spice to taste.

Step 8

Fry the eggs sunny-side up. The yolk should remain runny.

Step 9

Assemble the bibimbap by placing 1 cup of cooked white rice in each bowl. Arrange the sautéed vegetables, spinach, and cooked chicken neatly around the edges of the rice.

Step 10

Place a fried egg on top of the rice in each bowl.

Step 11

Drizzle the gochujang sauce over the top, sprinkle with chopped scallions and sesame seeds, and serve immediately with extra sauce on the side.

Nutrition Facts

Serving size	2132.9 grams (2132.9g)

Amount per serving	% Daily Value*
Calories	2530

Total Fat 73.70g	94%
Saturated Fat 15.90g	80%
Polyunsaturated Fat 16.30g
Cholesterol 1174mg	391%
Sodium 12657mg	550%
Total Carbohydrate 263.30g	96%
Dietary Fiber 17.60g	63%
Total Sugars 42.90g
Protein 202.90g	406%

Vitamin D 191IU	955%
Calcium 439mg	34%
Iron 19mg	107%
Potassium 4042mg	86%

*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: 26.2%

Protein: 32.1%

Carbs: 41.7%