Go Back
Print Pin

Chicken Bibimbap

Cuisine Korean
Servings 4

Ingredients

  • 8 ounces boneless, skinless chicken breasts chopped into small bites
  • 1/4 teapoon minced garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon Brown sugar
  • Pinch Salt
  • 2-3 tablespoons canola oil
  • 2 carrots cut into matchsticks
  • 1 seedless cucumber cubed
  • 1 red bell pepper sliced into strips
  • 2 cups fresh baby spinach
  • 4 eggs
  • 2-4 cups cooked rice

Sauce

  • 3 tablespoons gochujang (red chili) paste
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 tablespoon brown sugar
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon toasted sesame seeds

Instructions

  • Prepare rice. Combine sauce ingredients and set aside.
  • Place chicken in medium bowl and toss with garlic, soy sauce, sesame oil, brown sugar and pinch of salt. Set aside.
  • Heat skillet over high heat and add 1-2 tablespoons oil. When oil is hot, add carrots and toss for 1 minute and remove to a small dish.
  • Add spinach and cook briefly just until wilted; remove to a dish.
  • Add peppers and cook 1 minute then remove to another dish.
  • Add another tablespoon of oil to pan and cook chicken until opaque. Remove from pan.
  • When rice is done cooking, divide among 4 large bowls. Top with each vegetable in a different section around bowl. Put chicken in middle.
  • Add oil to skillet over high heat and fry eggs until cooked but center is soft. Top each bowl with an egg. Serve with sauce.

Notes

Nutrition information: 1020 calories; 22.2g fat; 752mg sodium; 167.5g carbohydrates; 33.7g protein.