45 minutes • Gluten-free • Low FODMAP • Serves 4 • Bibimbap is a Korean mixed rice and vegetable dish, classically served in a sizzling hot stone bowl. The hot stone bowl caramelizes the rice and forms a crispy crust on the bottom, which tastes fantastic with the meat, and vegetables. In this recipe, we use a non-stick skillet to create the crispy rice and it works remarkably well! Everything gets cooked in one pan, which helps with cleanup. This is a great meal to clean out your fridge—so be creative based on what you have on-hand (low FODMAP of course!)

INGREDIENTS:

Meat and marinade:

1 pound boneless, skinless chicken breast or tender cut of beef, thinly sliced

¼ cup gluten-free low sodium soy sauce

1 tablespoon miso

1 tablespoon sugar (optional)

1 tablespoon garlic-infused olive oil

1 tablespoon toasted sesame oil

Freshly ground black pepper

3/4 teaspoon baking soda if using beef

Bibimbap:

2 cups short-grain white rice

3 cups low FODMAP chicken broth (to cook the rice)

8 ounces oyster mushrooms, sliced thinly and sauteed (optional)

1 cup thinly sliced radishes

1 cup thinly sliced cucumbers

½ cup carrot peeled and grated

¼ cup rice vinegar

Kosher salt and freshly ground black pepper, to taste

4 - 6 tablespoons toasted sesame oil, used to cook the mushrooms, meat, kale, and crispy rice

8 cups Tuscan kale, roughly chopped

5 green onions chopped or cut into slivers

Sesame seeds (optional for garnish)

½ avocado (optional for garnish)

4 large eggs

DIRECTIONS:

If using beef, in a small bowl, combine the sliced beef with the baking soda. Mix it around to get the baking soda on all the meat and let sit in the refrigerator for 15 - 30 minutes then proceed with the recipe. This will make the beef more tender and silky.

In a small bowl, combine the marinade ingredients and the chicken or beef and marinate the chicken for 15 – 30 minutes in the fridge.

Prepare the white rice using chicken broth in place of water. I like to cook rice in a non-stick saucepan but you can make it per package instructions however you like. Start with 2 cups of dry white rice.

In a small bowl, toss together the radishes, cucumbers, carrots, rice vinegar, and a pinch of salt and black pepper. Stir to combine. Set aside.

Meanwhile, heat a medium-size non-stick or cast-iron skillet over medium heat, then add 1-2 tablespoons of the sesame oil. When hot, add the kale and season with salt and pepper. Cook for a good 2 to 3 minutes, until charred at the edges. Remove from pan and set aside.

Add another 1 tablespoon of sesame oil and fry the marinated chicken or beef for 5 to 7 minutes, or until it starts to brown on the outside and is just cooked through. Remove from pan and set aside.

Add another tablespoon of sesame oil and fry your mushrooms and any other low FODMAP vegetables you’ve decided to add.

Add the remaining tablespoon of sesame oil and all of the cooked white rice. Stir the rice in the oil just a bit and fry for a minute, then distribute rice evenly on the bottom of the skillet and continue cooking until crisp on the bottom (about 5 minutes).

While the rice cooks, prepare an over-easy egg to top each serving.

Put crispy rice in bowls and add the meat, cooked kale, mushrooms, and any other vegetables you’ve cooked to include. Top with radishes, cucumbers, and carrots. Add the over-easy egg to the top, sprinkle with green onions and sesame seeds and enjoy!

Original recipe inspired by Food52.

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