Korean Chicken Rice Bowl — Chicken Bibimbap
Korean rice bowl topped with soy-glazed chicken, sauteed spinach, carrot, mushroom, and bean sprouts, finished with a fried egg and gochujang sauce stirred through at the table.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Julienne carrot, thinly slice shiitake caps, slice chicken into 1cm strips. Mix gochujang with rice vinegar, honey, 2 tsp sesame oil, and 2 tsp water. Toss chicken with 2 grated garlic cloves, soy sauce, brown sugar, 2 tsp sesame oil, and a pinch of pepper; rest 5 minutes.
Boil
Combine rinsed rice with 240ml water in a medium saucepan, bring to a boil over high heat, cover, reduce to lowest heat, cook 12 minutes. Remove from heat, rest covered 5 minutes until tender.
Saute 1
Heat 2 tsp neutral oil in a large skillet over medium-high. Stir-fry carrot with a pinch of salt 90 seconds to 2 minutes until tender-crisp, transfer to a plate. Add 2 tsp oil, stir-fry shiitake 2 to 3 minutes until softened, transfer to plate.
Saute 2
Blanch spinach in salted boiling water 30 seconds, drain, squeeze dry, toss with 2 tsp sesame oil, pinch of salt, and a pinch of sesame seeds. Wipe the pan, heat 2 tsp oil over medium-high, stir-fry bean sprouts with remaining 4 garlic cloves and a pinch of salt 60 to 90 seconds until wilted.
Fry
Raise heat to high, add 2 tsp neutral oil to the pan. Stir-fry marinated chicken 3 to 4 minutes until deeply caramelised, transfer to plate. Add 2 tsp oil, fry eggs 2 minutes until whites set and yolks remain runny.
Plate
Mound cooked rice into two bowls, arrange spinach, carrot, shiitake, and bean sprouts in clusters around the rice in each bowl. Pile chicken in the centre of each bowl, top each with a fried egg, scatter scallions and sesame seeds, spoon gochujang sauce alongside each serving.
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