Lunch · Korean · 20 min
Spicy Korean Chicken and Vegetable Bibimbap
- Calories
- 767
- Protein
- 23g
- Carbs
- 122g
- Fat
- 22g
Ingredients
- 1.5831 cup short-grain white rice
- 1.2 oz boneless skinless chicken thighs
- 2 tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp garlic
- 1 tsp fresh ginger
- 0.6 oz spinach
- 3 oz carrots
- 2.0894 oz zucchini
- 2 oz shiitake mushrooms
- 0.25 tsp salt
- 0.2 each egg
- 1 tsp toasted sesame seeds
Method
- 01Cook the short-grain white rice and keep warm in a covered pot.
- 02In a medium bowl, combine sliced chicken thighs, gochujang, soy sauce, half of the sesame oil (1/2 tbsp), minced garlic, and grated ginger. Marinate for 15 minutes.
- 03Heat remaining sesame oil (1/2 tbsp) in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry for 5-7 minutes until fully cooked, showing no pink, and reaching an internal temperature of 165°F (74°C). Remove and set aside.
- 04In the same skillet, stir-fry the spinach for 1-2 minutes until wilted. Remove and set aside.
- 05Add julienned carrots, zucchini, and sliced shiitake mushrooms to the skillet. Stir-fry for 3-4 minutes until tender-crisp. Season with a pinch of salt.
- 06In a separate non-stick pan, fry the egg over medium heat until the egg white is fully set and firm, about 3 minutes.
- 07To assemble, place warm rice in a large bowl. Arrange cooked chicken, wilted spinach, sautéed vegetables, and the fried egg on top in distinct sections.
- 08Garnish with toasted sesame seeds and serve immediately.
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