Chicken Bibimbap (Korean Mixed Rice with Chicken and Vegetables)
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 yellow onion
- 2 lettuce leaves
- 2 cabbage leaves
- 4 perilla leaves (optional)
- 1/3 carrot, about 1.5 oz (40g) in total
- 1/2 cucumber
- 0.7 lb (300g) boneless chicken thighs (or pork, beef, tofu, salmon)
- 1/2 tbsp neutral-tasting oil, plus more for eggs
- 2 fried eggs, to serve
- 2 cups hot cooked rice, about 1 cup (210g) for each serving
- 2 tbsp toasted sesame oil, divided
- Generous pinch of toasted sesame seeds, to garnish
- 4 tbsp Korean chili paste (gochujang)
- 2 tbsp sugar
- 1 tbsp white vinegar
- 1 tbsp lemon juice
- 1 tsp minced garlic
- 1/2 tbsp toasted sesame seeds
- 2 tbsp Sprite
- 4 tbsp soy sauce
- 1/2 tbsp sugar
- 1 tbsp mirin (optional)
- 1 tbsp sliced green onion
- 1 mild red chili (optional), finely chopped
- 1 tsp minced garlic
- 1/2 tbsp toasted sesame seeds
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1 tbsp minced garlic
- 1/2 tbsp toasted sesame oil
- Black pepper, to taste
Instructions
- 1
Make chogochujang bibimbap sauce: Combine all the sauce ingredients in a small container and mix well.
- 2
If you have a family member who can’t handle spicy food, make this sauce instead. In another bowl, mix together the soy sauce, sugar, mirin (if using), green onion, red chili, minced garlic, and sesame seeds.
- 3
If these sound like too much work for you, you can just use some gochujang straight from the container, but I recommend adding a little bit of water to thin out the paste.
- 4
Thinly slice the onion. Soak it in cold water for 5 minutes to reduce the strong onion flavor.
- 5
Fold the lettuce leaves and cut into thin strips. Thinly slice the cabbage and perilla leaves (if using). Cut the carrot and cucumber into thin matchsticks. Try to cut these as thinly as possible.
- 6
Prepare the chicken: Trim off any excess fat or skin that you want to remove. Cut into bite-sized pieces.
- 7
Make the sauce for the chicken: In a small container, add the soy sauce, mirin, sugar, minced garlic, sesame oil, and black pepper to taste. Mix well.
- 8
To a wok (or pan), add 1/2 tablespoon of oil. Heat it over medium-high heat. Once it gets nice and hot, add the chicken in a single layer. Sear for 2 to 3 minutes or until nicely browned on the bottom. Flip and cook the other side for another 2 minutes or until cooked through.
- 9
Pour in the sauce. Toss together for 1 minute or until they are nicely coated. Remove from the wok and set aside.
- 10
To another pan, add 1/2 tablespoon of oil. Crack the eggs into the pan and cook to your desired doneness.
- 11
Divide the rice into bowls. Drizzle with the sesame oil. Evenly distribute the vegetables and chicken. Place the fried eggs on top and sprinkle with sesame seeds. Serve with your preferred bibimbap sauce. Enjoy!