In an attempt to have a healthier digestive system, I have made the recent decision to experiment with a gluten-free diet. I knew that this would be difficult since I love my bread and pasta, but my desire to discover a way to keep my tummy happy and comfortable mattered more than savoring a dish of Chicken Alfredo.
Thanks to my current experience of living in South Korea and my recent trip to Thailand, I have managed to discover several gluten-free foods that are very satisfying to my taste-buds. Here are recipes of my two newest favorite foods that are originated in the countries of Korea and Thailand.
Bibimbop
Serving size: 1
Ingredients:
1-2 cups steamed white rice
1 carrot, julienned
1/2 cup bean sprouts
1/2 cup spinach
4 shiitake mushrooms, thinly sliced
1 egg cooked over easy (*See note)
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
1 tablespoon seaweed flakes
Soy sauce to taste
Spicy red pepper paste (find at Korean or Asian food market)
Directions:
Sauté the bean sprouts, spinach, and mushrooms in sesame or peanut oil on low to medium heat for a few minutes. When done, then add salt to taste.
Place the rice in a large, but slightly shallow bowl. Add the vegetables then place the egg on top. Sprinkle with sesame seeds and seaweed flakes, then drizzle with sesame oil and soy sauce.
When you are ready to eat, mix all the ingredients together in the bowl (be sure to break up the egg). The bibimbop should be moist and not dry. Add red pepper paste to taste.
(*Note: If you have a hot stone bowl, then you can serve it as dolsot bibimbop. The only difference is that you place the rice in the stone bowl while it is hot, along with a raw egg and additional ingredients on top. The egg will cook in the bowl and you will be able to mix the egg better. The rice will also be a bit more crunchy.)
Pad Pak (Thai Stir-Fried Vegetables)
Serving size: 1
Ingredients:
1 tablespoon vegetable or canola oil
2-3 garlic cloves, sliced
2 cups of mixed vegetables of your choice
1 tablespoon oyster sauce
1 1/2 teaspoon sugar (or less to taste)
1/4 teaspoon pepper
1-2 cups steamed rice
Directions:
In a large skillet, heat the oil on medium-high heat for about 1 minute.
Fry the garlic for about 3 minutes or until a golden brown.
Reduce heat to medium and add the two cups of mixed vegetables. Cook for about 5 minutes, stirring continuously until the thickest vegetables are tender.
Add the oyster sauce, sugar, and pepper then stir.
Serve with rice. Traditionally, the rice and vegetables are served on two separate plates.
More by Jennifer:
Why Cutting What Will Help You Lose Weight
6 Reasons to Start Eating Seaweed
First World or Third World Country: Which is Truly Better?