Korean Chicken Bibimbap
Mixed rice bowl with seasoned chicken and vegetables. A colorful and nutritious Korean classic.
Prep: 25min
Cook: 20min
Serves: 4
medium
485 cal
Ingredients
- 1 lb Chicken thighsboneless, skinless
- 2 cups Steamed ricecooked
- 4 oz Spinachfresh
- 8 oz Mushroomssliced
- 2 cups Bean sprouts
- 2 Carrotsjulienned
- 4 Eggsfor frying
- 2 tbsp GochujangKorean chili paste
- 3 tbsp Soy sauce
- 2 tbsp Sesame oil
- 3 cloves Garlicminced
- 2 tbsp Vegetable oil
Instructions
- 1
Marinate chicken with soy sauce, sesame oil, and garlic for 20 minutes.
- 2
Cook chicken in skillet until done, about 8 minutes. Slice.
- 3
Blanch spinach, bean sprouts, and carrots separately. Season each with sesame oil.
- 4
Sauté mushrooms until golden brown.
- 5
Fry eggs sunny-side up.
- 6
Arrange rice in bowls, top with vegetables, chicken, and fried egg.
- 7
Serve with gochujang on the side for mixing.