Bibimbap (Naturally Gluten-Free with Tamari)

Ingredients

• 200 g short-grain sushi rice or Korean short-grain rice
• 4 large shiitake mushrooms, sliced
• 150 g fresh spinach
• 200 g zucchini, julienned
• 150 g carrots, julienned
• 200 g bean sprouts
• 4 large eggs
• 45 ml tamari (gluten-free soy sauce)
• 30 ml sesame oil
• 10 ml rice vinegar
• 3 cloves garlic, minced
• 15 g sesame seeds, toasted
• 3 g Aleppo pepper
• Salt and Tellicherry black pepper, to taste

Method

1. 1
   Cook rice according to package directions; spread on a plate to cool slightly, then season with 15 ml sesame oil, 10 ml rice vinegar, and 15 ml tamari.
2. 2
   Heat a skillet over high heat with 10 ml sesame oil; sauté mushrooms 3 minutes until caramelised, season with salt and pepper, transfer to a bowl; repeat with spinach (cook 1 minute), zucchini (2 minutes), and carrots (2 minutes), keeping each vegetable separate.
3. 3
   Blanch bean sprouts in boiling salted water 2 minutes, drain, dress with remaining tamari and sesame oil, minced garlic, and Aleppo pepper.
4. 4
   Fry 4 eggs in the same skillet, keeping yolks runny.
5. 5
   Divide cooked rice among 4 bowls; arrange vegetables and bean sprouts in distinct sections on top of rice.
6. 6
   Top each bowl with a fried egg, sprinkle with sesame seeds, and serve immediately with additional tamari and Aleppo pepper on the side.