This Chicken Bibimbap is flavorful and filling, making it ideal for a lunch or dinner with a friend. To begin, throw the chicken in a simple garlic-soy marinade that will guarantee the chicken is crisp and caramelized when cooked.

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:
- Make the rice. Set aside the ingredients for the sauce.
- Toss the chicken in a medium bowl with garlic, soy sauce, sesame oil, brown sugar, and a pinch of salt. Place aside.
- 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.
- Add the spinach and simmer for a few minutes, just until wilted; transfer to a dish.
- Cook for 1 minute, then transfer to another dish.
- Cook the chicken in another tablespoon of oil until it is opaque. Take out of the pan.
- 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.
- 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
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