🍜 Chicken Bowl BIBIMBAP, the Taste of KOREA 🇰🇷

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.

Mix 4 tablespoons of gochujang paste, 2 tablespoons of mirin, 2 tablespoons of rice vinegar, 1.5 teaspoons of soy sauce, 3 teaspoons of white sugar, 1 finely grated garlic clove, and 2.5 teaspoons of sesame oil until sugar is dissolved.

Simmer 250 grams of beansprouts in water for 5 minutes until floppy, then drain under cold water and cool.

Squeeze out excess liquid from the beansprouts with hands and place back in the bowl.

Mix beansprouts with 1 teaspoon of garlic, 2 teaspoons of sesame oil, 1/4 teaspoon of fish sauce, and 1/2 teaspoon of salt.

Wash and cut 1 bunch of spinach nicely.

Cut 2 zucchinis and 2 large carrots into thin batons.

Add rinsed short-grain rice to a pot with water and follow the cooking instructions on the rice packaging.

Add 2 teaspoons of oil into a skillet and cook the carrot and zucchini separately until just tender, about 5 to 7 minutes, then remove from skillet.

Saute spinach until starting to wilt, adding 1/2 teaspoon of garlic and salt to taste.

Marinate chicken filets with 1 tablespoon of black pepper, 2 teaspoons of gochujang paste, 2 minced cloves of garlic, and 2 tablespoons of vegetable oil, mixing well and leaving to marinate for at least 30 minutes or overnight in the fridge.

Heat 1 tablespoon of oil in a large skillet over medium heat and add the marinated chicken, cooking for 7 to 10 minutes until cooked, then remove from skillet.

Assemble the Bibimbap by placing a generous serving of rice in a bowl, then arranging the cooked vegetables and protein on top in a colorful display.

Fry an egg in a skillet to your taste, preferably with runny yolks, and place it in the middle of the bowl.

Sprinkle freshly roasted sesame seeds on top of the assembled Bibimbap.

Add the Bibimbap sauce to the bowl for the final touch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens