Korean
Korean Spicy Chicken Bibimbap
A vibrant and delicious one-bowl dish featuring spicy marinated chicken served over rice and accompanied by assorted vegetables, topped with a fried egg and gochujang sauce for a flavorful finish.
Total Time30 minutes
Servings2
Difficulty
easy
Cost
Medium
Nutrition (per serving)
0
Calories
42
Protein
70
Carbs
25
Fat
5
Fiber
0g
Sodium
Ingredients
- 2 cups cooked jasmine rice
- 1 lb chicken breast, thinly sliced
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 1 cup spinach, blanched and chopped
- 1 cup bean sprouts, blanched
- 1 carrot, julienned
- 4 shiitake mushrooms, sliced
- 2 eggs
- Sesame seeds, for garnish
- Green onions, chopped, for garnish
Instructions
- 1In a bowl, combine gochujang, soy sauce, sesame oil, and sugar. Add the sliced chicken and marinate for at least 15 minutes.
- 2Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook until fully cooked and slightly caramelized, about 6-8 minutes. Remove from heat and set aside.
- 3In the same skillet, add the sliced mushrooms and sauté for about 3-4 minutes until tender. Remove and set aside.
- 4In another pan, fry the eggs sunny-side up, cooking them to your preferred doneness.
- 5To assemble, place 1 cup of cooked rice in a bowl. Arrange the spinach, bean sprouts, carrots, cooked chicken, and mushrooms on top of the rice in sections for a visually appealing presentation.
- 6Top with the fried egg, sprinkle sesame seeds and chopped green onions over it, and drizzle with additional gochujang if desired.
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