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Korean chicken Bibimbap recipe
Korean bibimbap recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Korean bibimbap recipe - is a mixture of rice with meat and varied sauteed vegetable, all drizzled with gochuzang based bibimap sauce, topped with runny egg and sesame seeds. In one word it is all goodness in one bowl.
Course: Main Course
Servings: 4
Calories: 509 kcal
For chicken sauce
  • 100 g chicken boneless
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp sugar – I used brown sugar
  • 1/4 tsp minced garlic
  • salt to taste
For vegetables and base
  • 2 Carrots cut into matchsticks
  • 2 zucchini cut into matchsticks
  • red bell peppers cut into strips
  • Shiitake mushrooms
  • 1 cup bean sprouts
  • 2 cups fresh baby spinach
  • 2 eggs
  • 2 cups boiled rice
For bibimap sauce
  • 2 tablespoon  gochujang
  • 1 tablespoon  sesame oil
  • 1 teaspoon minced garlic
  • 1 tablespoon brown sugar
  • 1 tablespoon water
  • 1 tablespoon  roasted sesame seeds
  • 1 teaspoon vinegar
Preparing seasoned vegetables and chicken
  1. Wash and clean the vegetables. Chop them thinly.

  2. In the chicken cubes, add soy sauce, sesame oil, sugar, minced garlic and salt to taste. Keep it aside.

Preparing bibimap sauce
  1. In a bowl, add gochujang,sesame oil, minced garlic, brown sugar, sesame seeds and vinegar. Add 1 tablespoon of water to dilute the consistency.

  2. Mix it throughly and keep it aside.
  3. Place a pan over high heat. Saute carrots in pan with 1 tsp sesame oil for 1-2 min on high heat.

  4. Continue cooking all veggies this way individually in the same pan, setting aside in a large bowl each time. Veggies should be crisp but cooked.

  5. In the same pan, add cooking oil, cook cubed chicken on medium heat till it is thoroughly cooked.

  6. Then again in the same pan, add little oil, on the high heat add egg. Cook for a few seconds, then remove from heat and let the egg continue to cook off heat in hot pan . Remove from pan when yolks appear runny but mostly cooked.

Arranging Korean Bibimbap in Bowl
  1. Arrange your Korean bibimbap in a large bowl by adding 1/2 cup cooked rice at base. Put veggies one at a time, place each in circle around bowl. Add chicken in centre. Pour bibimap sauce  as per taste. Top it with cooked egg and garnish with sesame seeds. Serve and enjoy !