Chicken Bibimbap

Bibimbap with chicken, veggies, and an egg.

5 from 1 vote

A flavorful chicken bibimbap you can make for dinner in just 35 minutes. Healthy comfort food at its finest!

Servings bowls

Prep Time 15

Cook Time 20

Total Time 35

Ingredients

3 cups water
1½ cups white rice dry
Vegetable oil

Pickled Cucumbers

1 small cucumber sliced thin
2 teaspoons rice vinegar
1 teaspoon chili garlic sauce
½ teaspoon salt

Bean Sprouts

7 ounces mung bean sprouts
2 teaspoons minced garlic
1 teaspoon sesame oil
1 pinch salt

Sautéed Veggies

1 medium bell pepper sliced thin
1 small yellow onion sliced thin
1 cup shredded carrots
1 pinch salt

Spinach

8 ounces baby spinach
2 teaspoons sesame oil
2 teaspoons minced garlic
2 teaspoons minced ginger

Chicken Bulgogi

1 pound marinated chicken bulgogi see notes

Additional Toppings

4 large eggs cooked sunny side up
1 cup bibimbap sauce see notes

US Customary - Metric

Instructions

First, steam the rice. Bring water to a boil in a small saucepan, then stir in the rice, cover, and turn heat to low. Steam for about 20 minutes, or until the water has been absorbed and the rice is fluffy.
In the meantime, prepare the bibimbap veggies:
Start with pickling the cucumber. Add sliced cucumber, rice vinegar, chili garlic sauce, and salt to a deli container with a lid. Close the container and shake to combine, then refrigerate until later.
Next, bring a large pot of water to a boil. Blanch the bean sprouts for 1 to 2 minutes, then strain and rinse under cold water. Transfer the bean sprouts to a large bowl and add the garlic, sesame oil, and salt. Toss to combine and set aside.
Make the sautéed veggies. Add a splash of oil to a large frying pan over medium heat. Once it's hot, add the bell pepper, onion, and carrots with a pinch of salt. Sauté until slightly soft but still crisp, about 3 to 4 minutes. Transfer to a bowl and set aside.
In the same pan, wilt the spinach. Add another splash of oil to the pan and turn heat to medium-low. Add the spinach, sesame oil, garlic, and ginger, and sauté until just wilted, about 2 minutes or so. Transfer to a bowl and set aside.
In the same pan, cook the chicken. Bring the pan up to high heat and add the chicken with its marinade. Cook through, stirring occasionally, about 3 to 5 minutes. Transfer to a bowl and set aside.
Finally, in the same pan, crisp the rice. Add 1 to 2 tablespoons of vegetable oil to the pan over high heat. Once it's hot, add the steamed rice and let it cook for a few minutes before stirring. Repeat the process of letting the rice crisp against the hot pan before stirring a few times, until there are some crispy golden-brown bits in the rice.
Serve crispy rice topped with pickled cucumbers, bean sprouts, sautéed veggies, spinach, and chicken bulgogi. Top each bowl with a sunny side up egg and serve with bibimbap sauce.

Notes

Sliced cucumber: A mandoline works really well for slicing cucumber super thin for pickling.

Chicken bulgogi: Bulgogi is a flavorful Korean BBQ beef dish. We used this bulgogi marinade with chicken instead of beef for an easy chicken bulgogi!

Bibimbap sauce: Sometimes you can find premade bibimbap sauce at the grocery store, but you can easily make it at home, too! We recommend using the classic gochujang bibimbap sauce recipe by My Korean Kitchen - it has great flavor and is super easy to make. We've found that you can even skip the toasted sesame seeds to simplify it without losing too much flavor.

Author: Nicole Langdon

Calories: 443kcal

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Korean

Keyword: bell pepper, bibimbap sauce, carrots, cucumber, egg, garlic, ginger, healthy, mung bean sprouts, onion, sesame oil, soy sauce, spinach, white rice

Nutrition