Chicken Bibimbap (Korean Rice Bowl)

• 분량: 2 servings

재료

1/4 yellow onion

2 lettuce leaves

2 cabbage leaves

4 perilla leaves (optional)

1/3 carrot, about 1.5 oz (40g) in total

1/2 cucumber

0.7 lb (300g) boneless chicken thighs (or pork, beef, tofu, salmon)

1/2 tbsp neutral-tasting oil, plus more for eggs

2 fried eggs, to serve

2 cups hot cooked rice, about 1 cup (210g) for each serving

2 tbsp toasted sesame oil, divided

Generous pinch of toasted sesame seeds, to garnish

Chogochujang Bibimbap Sauce:

4 tbsp Korean chili paste (gochujang)

2 tbsp sugar

1 tbsp white vinegar

1 tbsp lemon juice

1 tsp minced garlic

1/2 tbsp toasted sesame seeds

2 tbsp Sprite

Ganjang Bibimbap Sauce (less spicy alternative):

4 tbsp soy sauce

1/2 tbsp sugar

1 tbsp mirin (optional)

1 tbsp sliced green onion

1 mild red chili (optional), finely chopped

1 tsp minced garlic

1/2 tbsp toasted sesame seeds

Sauce for Chicken:

1 tbsp soy sauce

1 tbsp mirin

1 tsp sugar

1 tbsp minced garlic

1/2 tbsp toasted sesame oil

Black pepper, to taste

방향

Make Bibimbap Sauce

Make chogochujang bibimbap sauce: Combine all the sauce ingredients in a small container and mix well.

If you have a family member who can’t handle spicy food, make this sauce instead. In another bowl, mix together the soy sauce, sugar, mirin (if using), green onion, red chili, minced garlic, and sesame seeds.

If these sound like too much work for you, you can just use some gochujang straight from the container, but I recommend adding a little bit of water to thin out the paste.

Prep Ingredients

Thinly slice the onion. Soak it in cold water for 5 minutes to reduce the strong onion flavor.

Fold the lettuce leaves and cut into thin strips. Thinly slice the cabbage and perilla leaves (if using). Cut the carrot and cucumber into thin matchsticks. Try to cut these as thinly as possible.

Prepare the chicken: Trim off any excess fat or skin that you want to remove. Cut into bite-sized pieces.

Make the sauce for the chicken: In a small container, add the soy sauce, mirin, sugar, minced garlic, sesame oil, and black pepper to taste. Mix well.

Cook Chicken

To a wok (or pan), add 1/2 tablespoon of oil. Heat it over medium-high heat. Once it gets nice and hot, add the chicken in a single layer. Sear for 2 to 3 minutes or until nicely browned on the bottom. Flip and cook the other side for another 2 minutes or until cooked through.

Pour in the sauce. Toss together for 1 minute or until they are nicely coated. Remove from the wok and set aside.

Cook Eggs

To another pan, add 1/2 tablespoon of oil. Crack the eggs into the pan and cook to your desired doneness.

Assemble

Divide the rice into bowls. Drizzle with the sesame oil. Evenly distribute the vegetables and chicken. Place the fried eggs on top and sprinkle with sesame seeds. Serve with your preferred bibimbap sauce. Enjoy!