I have Celiac disease so I have to make gluten-free versions at home.
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# Gluten-free Tip:
Buy 1-2 pieces of foreign dishware from whatever country you like to make dishes from. Part of the restaurant experience is getting to eat at pretty restaurants with special dishware. If it’s in your budget, buy some pieces for when you make your gluten-free version at home.
Photo 1 & 2: Stone Dolsot bowl I bought at a Korean restaurant supply store for less than $40..
Photo 3: Our regular dishware (but still arranged nicely.
Photo 4: Ramen bowls from Amazon (2 for $30) and not arranged nicely.
I feel like the bowls in photos 1, 2 & 4 feel more special when eating out of them because it’s different, regardless of how they’re arranged.
*****
# Recipe for Dolsot Bibimbap
For 1 serving
Rice:
– 1 cup Brown rice, cooked – 1 teaspoon Sesame oil
Instructions:
1. Combine in a hot skillet (or pre-seasoned Dolsot) and cook until rice is slightly toasted on the bottom. 2. Place rice in bowl for eating and add toppings.
2 Comments
(Homemade) Gluten-Free Korean Dolsot Bibimbap
I have Celiac disease so I have to make gluten-free versions at home.
*****
# Gluten-free Tip:
Buy 1-2 pieces of foreign dishware from whatever country you like to make dishes from. Part of the restaurant experience is getting to eat at pretty restaurants with special dishware. If it’s in your budget, buy some pieces for when you make your gluten-free version at home.
Photo 1 & 2: Stone Dolsot bowl I bought at a Korean restaurant supply store for less than $40..
Photo 3: Our regular dishware (but still arranged nicely.
Photo 4: Ramen bowls from Amazon (2 for $30) and not arranged nicely.
I feel like the bowls in photos 1, 2 & 4 feel more special when eating out of them because it’s different, regardless of how they’re arranged.
*****
# Recipe for Dolsot Bibimbap
For 1 serving
Rice:
– 1 cup Brown rice, cooked
– 1 teaspoon Sesame oil
Instructions:
1. Combine in a hot skillet (or pre-seasoned Dolsot) and cook until rice is slightly toasted on the bottom.
2. Place rice in bowl for eating and add toppings.
Toppings:
– Pickled daikon radish, julienned
– Cucumber, julienned
– Carrot, julienned
– Red bell pepper / capsicum, julienned
– Ginger, julienned
– Gochujang (I use Ofood brand because they make a gluten-free one)
– Fried egg
– Sigeumchi-namul (recipe below)
– Optional Meat (Beef bulgogi, chicken, tofu)
Garnish:
– Korean hot pepper powder or paprika
– Sesame seeds
– Dried seaweed, crumbled
*****
# Sigeumchi-namul (Blanched Korean Spinach)
Ingredients:
– 8 ounces spinach, cleaned and washed
– 1 garlic clove, minced
– 1 green onion, chopped
– 1½ teaspoon soy sauce (gluten-free)
– 1½ teaspoon toasted sesame oil
– 2 teaspoon toasted sesame seeds
Instructions:
1. Boil 8 to 10 cups of water in a large pot.
2. Blanch the spinach for 30 seconds to 1 minute with lid off, stirring with a wooden spoon.
3. Strain the spinach and rinse in cold water a couple of times to remove any residual dirt.
4. Squeeze out excess water and cut a few times into bite size pieces.
5. Mix the spinach with garlic, green onion, soy sauce, toasted sesame oil, and sesame seeds in a mixing bowl by hand.
6. Serve with rice.
https://www.maangchi.com/recipe/sigumchi-namul
Legit question – is there gluten in bibimbap to begin with? I thought gluten was found in wheat, rye, and barley.