Gluten Free Bibimbap with Mushroom Bulgogi (Low Carb, Vegetarian, Vegan Options)
Author: 
Serves: 4
 
Use our Bibimbap Dressing below OR Gochujang (Vegan, GF)
Ingredients
  • What to Prep Before:
  • Choose your desired protein + cooked vegetables:
  • 1 (14 oz) Firm Tofu
  • Mushrooms:
  • 1 lb button mushrooms
  • 2.5 tbsp honey/sugar
  • 2 tbsp GF Soy Sauce
  • Spinach:
  • 1 lb spinach
  • 1 tbsp GF soy sauce
  • 4 tsp sesame seeds
  • 2 cloves garlic, minced
  • drizzle of sesame oil (optional)
  • Choose your favorite raw vegetables:
  • 12 cups Romaine Lettuce, 2 Cucumber, 2 cups Cherry Tomatoes, 2 carrots
  • Dressing (Adapted from Koreanbapsang)
  • 4 tbsp GF low sodium soy sauce/tamari
  • 1 tsp honey (or your choice of sweetener)
  • 1 tsp garlic, minced
  • 2 tsp lemon juice
  • 1 tsp sesame seeds
  • 4 tsp chili flakes
  • ON THE DAY (Toppings):
  • 4 eggs, 2 Avocado
Instructions
  1. What to Prep: (Beginning of the week)
  2. Tofu: Drain the Tofu. Slice into thick ½" slices.
  3. Heat a non-stick pan and fry the tofu on both sides until slightly golden brown.
  4. Mushrooms: Slice the mushrooms and toss in marinade. Set aside for 30 minutes.
  5. In a non stick pan, sauté the marinated mushrooms until cooked (3-5 minutes).
  6. Spinach: Blanch the spinach in boiling water for seconds.
  7. Drain and rinse under cold water. Squeeze out all the water from the spinach. Toss in with remaining seasonings.
  8. Raw Vegetables: Julienne (finely slice) your carrots and cucumber.
  9. Wash you cherry tomatoes.
  10. Cut your romaine lettuce into bite sized chunks and store everything in separate containers in the fridge.
  11. Store in the fridge in an airtight container. It is best served cold.
  12. Dressing: Mix the ingredients for the sauce. Cover and store in the fridge.
  13. On the Day:
  14. Prepare a fried egg/poached egg. Slice up your Avocado.
  15. Place your romaine lettuce at the very bottom. Arrange all the ingredients on top and enjoy with the dressing.
Notes
Egg: + 80-90 calories
½ small Avocado: + 120 calories
Nutrition Information
Serving size: 4 Calories: 281.4 (per Serving not including egg and avocado) Fat: 6.9g Carbohydrates: 36.9g Sugar: 19.7g Fiber: 7.5g Protein: 20.1g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2018/03/12/gluten-free-bibimbap-with-mushroom-bulgogi-vegetarian-vegan-options/