Enter your address or postal code
Login/Sign upHelp Centre
Search
Shopping cart
Cart
Recipe cover image

Chicken Bibimbap (Korean Mixed Rice)

Gathering more reviews
·
Rate this recipe
Recipe info icon

Level

moderate

Recipe info icon

Cooking

12 min

Recipe info icon

Preparation

12 min

Ingredients

Servings

4
Boneless chicken, cut into strips
500 g
Cucumber, seeds removed and julienned
1
Carrots, julienned
2
Korean dried seaweed or Miyeok.
Rehydrated in water for about 15 mins. Rinse and drain completely.
7 g
Cooking oil
1⁄4 cup
Sesame oil
2 tbsp
Light soy sauce
1 tbsp
Eggs
4
Chicken Marinade
Light soy sauce
2 tbsp
Sesame oil
2 tbsp
Brown sugar
1 tbsp
Garlic, minced
2 cloves
Bibimbap Sauce
Gochujang (Korean red chili paste)
3 tbsp
Sesame oil
1 tbsp
Brown sugar
1 tbsp
Water
1 tbsp
Vinegar
1 tsp
Garlic, minced
2 cloves

How to cook

Prepare the chicken

  • Toss and coat the chicken with marinade sauce.
  • Set aside in the refrigerator for 30 minutes.

Cook the other ingredients

  • Heat 2 tablespoons of oil in a pan over medium-high heat.
  • Fry the eggs sunny-side up.
  • Take care not to overcook the eggs. The yoke should be runny when cut. Remove and set aside.
  • Sauté the carrots with 1 tablespoon of sesame oil for about 2-3 mins. Remove and set aside.
  • Cook the seaweed for about 2-3 mins. Add 1 tablespoon of light soy sauce for taste. Remove and set aside.

Cook the chicken

  • Heat 2 tablespoons of oil in the same pan over medium-high heat.
  • Sauté the marinated chicken until cooked through, about 5 minutes.

To serve

  • In a serving bowl, add rice and top it up with equal portions of chicken, carrots, cucumbers and seaweed. Add bibimbap sauce.
  • Sprinkle with sesame seeds (optional).
Tried this recipe? Rate it!
Shop ingredients