Bibimbap Chicken
Experience a burst of bold, aromatic flavors with this Bibimbap Chicken recipe, a vibrant Korean-inspired dish that brings together tender, marinated chicken thighs, perfectly seasoned vegetables, and the quintessential sunny-side-up egg atop a bed of fluffy white rice. Infused with soy sauce, gochujang, and sesame oil, the chicken delivers a savory kick, while the mix of sautéed spinach, julienned carrots, bean sprouts, and fresh cucumbers adds a satisfying crunch and freshness. Drizzled with a tangy-sweet homemade bibimbap sauce and sprinkled with sesame seeds and scallions, every bite is a harmony of flavors and textures. Quick to prepare and visually stunning, this one-bowl meal is perfect for weeknight dinners or any occasion when you crave something hearty and delicious.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 cups white rice
- 1 cup soy sauce
- 2 tablespoons sesame oil
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame seeds
- 2 cups spinach
- 1 large carrot, julienned
- 1 small cucumber, thinly sliced
- 1 cup bean sprouts
- 4 eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 scallions, chopped
Instructions
Cook the 2 cups of white rice according to package instructions and set aside.
In a bowl, mix the soy sauce, 1 tablespoon sesame oil, minced garlic, minced ginger, 1 tablespoon gochujang, and honey. Add salt and pepper, then stir to combine.
Cut the chicken thighs into bite-sized pieces and add them to the marinade. Marinate for at least 15 minutes.
In a small bowl, mix the remaining gochujang with rice vinegar and a splash of water to make the bibimbap sauce, then set aside.
Heat a large nonstick skillet over medium-high heat. Add the marinated chicken, cooking until browned and fully cooked through, about 6-8 minutes. Set aside.
In the same skillet, add another splash of sesame oil and quickly sauté the spinach until just wilted. Season with salt and set aside.
In separate small piles, sauté the carrot and bean sprouts for about 2-3 minutes each until tender but still crisp. Do not mix them together. Set aside.
Fry the eggs sunny side up in a pan and set aside.
To assemble bibimbap: Place a serving of rice in each bowl. Arrange the chicken, spinach, carrot, cucumber, and bean sprouts around the edges of the bowl, leaving the center open.
Place a fried egg in the center of each bowl.
Sprinkle sesame seeds and chopped scallions over the top.
Drizzle a spoonful of the bibimbap sauce over everything and serve with additional sauce on the side.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 3282 mg | 143% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 14.4 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 154 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1098 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
