Easy Chicken Bibimbap – Korean Rice Bowls

chicken breast

🥗Healthier: tofu

💰Cheaper: ground chicken

Tofu is lower in calories and suitable for vegetarians.

gochujang

💰Cheaper: sriracha

Sriracha is more widely available and less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable alternative.

nori

💰Cheaper: seaweed snacks

Seaweed snacks are often cheaper and more accessible.

Place chicken in a mixing bowl and add the soy sauce, sugar, Chinese cooking wine, garlic, sesame oil and pepper. Mix well.

Heat the vegetable oil in a medium frying pan and add the seasoned chicken. Stir fry for around 3-5 mins until browned and cooked through.

Wipe out the pan, and allow to reheat over medium heat for 30 seconds. Now add one egg per person and fry it sunny side up (or according to preference) for a few minutes, or until the white has cooked through and is no longer translucent.

Place cooked rice into a wide serving bowl. Top with cooked chicken and your choice of seasoned bean sprouts, seasoned spinach, kimchi, cucumber and carrot. Lastly, top with fried egg and seasoned seaweed strips. Drizzle with bibimbap sauce and add any other chosen garnishes and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens