Chicken Bibimbap
Experience a burst of bold flavors and vibrant colors with this Chicken Bibimbap, a Korean-inspired dish that combines tender marinated chicken thighs, a rainbow of sautéed vegetables, and perfectly cooked sunny-side-up eggs, all layered over a bed of fluffy white rice. Infused with the umami of soy sauce, the nutty aroma of sesame oil, and the gentle sweetness of brown sugar, the chicken shines as the star of the dish. A medley of julienned carrots, zucchini, spinach, mushrooms, and bean sprouts offers delightful texture and freshness. Topped with a fiery dollop of gochujang and garnished with sesame seeds and green onions, this one-bowl wonder is a comforting, customizable, and visually stunning meal. Ready in just an hour, this Chicken Bibimbap recipe is perfect for a quick weeknight meal or an impressive dinner for guests. Mix it up before eating and savor the delicious fusion of flavors with every bite!
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Recipe Information
Ingredients
- 450 grams boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 1 carrot, julienned
- 1 zucchini, julienned
- 100 grams bean sprouts
- 100 grams shiitake mushrooms, sliced
- 100 grams spinach leaves
- 4 cups cooked white rice
- 4 tablespoons gochujang (Korean chili paste)
- 2 tablespoons vegetable oil
- 4 eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
Slice the chicken thighs into bite-sized pieces.
In a bowl, mix the soy sauce, sesame oil, brown sugar, and minced garlic. Add the chicken pieces and marinate for at least 20 minutes.
Meanwhile, prepare the vegetables. Julienne the carrot and zucchini. Wash and drain the bean sprouts. Slice the mushrooms and wash the spinach.
Heat a pan over medium heat and add a bit of vegetable oil. Stir-fry each vegetable separately: begin with the carrots, followed by the zucchini, mushrooms, bean sprouts, and finally, the spinach. Season each batch with a little salt and pepper, then set aside.
In the same pan, increase to medium-high heat and add the marinated chicken. Cook until the chicken is browned and cooked through, about 5-7 minutes.
In another pan, fry the eggs sunny side up. Each egg should have a runny yolk for the best flavor in the dish.
To assemble, divide the cooked rice among four bowls. Arrange the vegetables and chicken on top of the rice, each in their own section.
Place a fried egg on top of each bowl and sprinkle with sesame seeds and chopped green onions.
Serve with a dollop of gochujang on the side and mix thoroughly before eating.
Nutrition Facts
Calories |
3013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 1306 mg | 436% | |
| Sodium | 8071 mg | 351% | |
| Total Carbohydrate | 273.3 g | 99% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 40.9 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 620 mg | 48% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4141 mg | 88% | |
*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.
