Chicken Bibimbap
Chicken Bibimbap
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, sliced into bite-sized pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon vegetable oil
For the Vegetables
- 1 zucchini, medium, julienned
- 1 carrot, medium, julienned
- 4 ounces oyster mushrooms, separated
- 5 ounces spinach, fresh
- 6 ounces bean sprouts
- 1 tablespoon vegetable oil, divided
For the Bibimbap Sauce
- 3 tablespoons gochujang, Korean chili paste
- 1 tablespoon granulated sugar
- 1 tablespoon garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 1 teaspoon soy sauce
For Assembly
- 4 cups cooked white rice, hot
- 4 large eggs
- 1 tablespoon vegetable oil, for frying eggs
Instructions
- 1
Season the sliced chicken breast with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 2
In the same skillet, add 1/2 tablespoon of vegetable oil. Add the julienned zucchini and carrots and stir-fry for 3-4 minutes until tender-crisp. Remove from skillet and set aside.
⏱️ 4 min
- 3
Add the remaining 1/2 tablespoon of vegetable oil to the skillet. Add the separated oyster mushrooms and stir-fry for 3-5 minutes until softened and lightly browned. Remove from skillet and set aside.
⏱️ 5 min
- 4
Bring a pot of water to a boil. Blanch the spinach for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water. Blanch the bean sprouts for 1 minute, then drain well.
⏱️ 5 min
- 5
In a small bowl, whisk together the gochujang, granulated sugar, minced garlic, sesame oil, sesame seeds, and soy sauce until well combined. This is your bibimbap sauce.
⏱️ 3 min
- 6
Heat 1 tablespoon of vegetable oil in a small non-stick pan over medium heat. Fry the eggs sunny-side up until the whites are set and the yolks are still runny. Cook one egg at a time.
⏱️ 4 min
- 7
To assemble, place a generous portion of hot cooked white rice at the bottom of each large serving bowl. Artfully arrange piles of the cooked chicken, stir-fried zucchini and carrots, stir-fried mushrooms, blanched spinach, and blanched bean sprouts around the rice.
⏱️ 5 min
- 8
Place one freshly fried sunny-side-up egg on top of the ingredients in each bowl. Spoon a desired amount of the prepared gochujang sauce over the egg and other components.
⏱️ 2 min
- 9
Serve immediately. Before eating, mix all the ingredients thoroughly with chopsticks and a spoon to distribute the sauce and vegetables evenly with the rice and chicken.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Bibimbap
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, sliced into bite-sized pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon vegetable oil
For the Vegetables
- 1 zucchini, medium, julienned
- 1 carrot, medium, julienned
- 4 ounces oyster mushrooms, separated
- 5 ounces spinach, fresh
- 6 ounces bean sprouts
- 1 tablespoon vegetable oil, divided
For the Bibimbap Sauce
- 3 tablespoons gochujang, Korean chili paste
- 1 tablespoon granulated sugar
- 1 tablespoon garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 1 teaspoon soy sauce
For Assembly
- 4 cups cooked white rice, hot
- 4 large eggs
- 1 tablespoon vegetable oil, for frying eggs
Instructions
- 1
Season the sliced chicken breast with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min - 2
In the same skillet, add 1/2 tablespoon of vegetable oil. Add the julienned zucchini and carrots and stir-fry for 3-4 minutes until tender-crisp. Remove from skillet and set aside.
⏱️ 4 min - 3
Add the remaining 1/2 tablespoon of vegetable oil to the skillet. Add the separated oyster mushrooms and stir-fry for 3-5 minutes until softened and lightly browned. Remove from skillet and set aside.
⏱️ 5 min - 4
Bring a pot of water to a boil. Blanch the spinach for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water. Blanch the bean sprouts for 1 minute, then drain well.
⏱️ 5 min - 5
In a small bowl, whisk together the gochujang, granulated sugar, minced garlic, sesame oil, sesame seeds, and soy sauce until well combined. This is your bibimbap sauce.
⏱️ 3 min - 6
Heat 1 tablespoon of vegetable oil in a small non-stick pan over medium heat. Fry the eggs sunny-side up until the whites are set and the yolks are still runny. Cook one egg at a time.
⏱️ 4 min - 7
To assemble, place a generous portion of hot cooked white rice at the bottom of each large serving bowl. Artfully arrange piles of the cooked chicken, stir-fried zucchini and carrots, stir-fried mushrooms, blanched spinach, and blanched bean sprouts around the rice.
⏱️ 5 min - 8
Place one freshly fried sunny-side-up egg on top of the ingredients in each bowl. Spoon a desired amount of the prepared gochujang sauce over the egg and other components.
⏱️ 2 min - 9
Serve immediately. Before eating, mix all the ingredients thoroughly with chopsticks and a spoon to distribute the sauce and vegetables evenly with the rice and chicken.