Tastiest Chicken Bibimbap Recipe

The dish will then be completed with cooked carrots, spinach, and shiitake mushrooms. Cook a few eggs and you're ready to offer a tasty supper.

Servings: 4

Total Time: Around 60 Min 

Ingredients for Bibimbap:

• 8 ounces boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon minced garlic
• 1 teaspoon of soy sauce
• 1 tbsp sesame seed oil
• 1 tsp. brown sugar
• a pinch of salt
• 2 to 3 tbsp canola oil
• 2 carrots, peeled and cut into matchsticks
• 1 diced seedless cucumber
• 1 red bell pepper, thinly sliced
• 2 cups baby spinach, fresh
• 4 eggs
• 4 to 6 cups cooked rice
• Sauce
• 3 tbsp gochujang (red chili paste)
• 1 tbsp sesame seed oil
• 1 tsp. minced garlic
• 1 teaspoon brown sugar
• 1 teaspoon vinegar (rice wine)
• 1 tablespoon sesame seeds, toasted

Instructions for Preparing Bibimbap:

1. Make the rice. Set aside the ingredients for the sauce.
2. Toss the chicken in a medium bowl with garlic, soy sauce, sesame oil, brown sugar, and a pinch of salt. Place aside.
3. Heat 1-2 tablespoons of oil in a skillet over high heat. When the oil is heated, add the carrots and stir for 1 minute before transferring to a small dish.
4. Add the spinach and simmer for a few minutes, just until wilted; transfer to a dish.
5. Cook for 1 minute, then transfer to another dish.
6. Cook the chicken in another tablespoon of oil until it is opaque. Take out of the pan.
7. When the rice is done, divide it into four large dishes. Top with a different vegetable in each part of the bowl. Place the chicken in the center.
8. Fry eggs in a skillet over high heat until done but the center is still soft. Each bowl should have an egg on top. Serve with a dipping sauce.

Notes:

1020 calories; 22.2 grams of fat; 752 milligrams of salt; 167.5 grams of carbs; 33.7 grams of protein