The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Ingredients Summary:
0.7 lb boneless chicken thighs
2 cups cooked rice
Mixed fresh vegetables (onion, lettuce, cabbage, carrot, cucumber)
2 eggs
Korean sauces (gochujang or soy-based)
Sesame oil and seeds
Quick Instructions:
- Prep vegetables – Slice all vegetables thinly (5 min)
Cook chicken – Sear seasoned chicken pieces until golden (8 min)
Fry eggs – Cook eggs to desired doneness (3 min)
Make sauce – Mix gochujang or soy sauce ingredients (2 min)
Assemble – Layer rice, vegetables, chicken, egg in bowls (2 min)
Serve – Add sauce and mix everything together before eating
Recipe Video
Recipe type: Rice Meals, Chicken bibimbap (Korean mixed rice) This easy chicken bibimbap recipe is the best way to comsume various fresh veggies, tender chicken and a few simple salad topping in one bowl. This simplified version offers home cooks a less fussy way to produce the classic dish of bibimbap without cooking each vegetable in its own pot. And there you have it- Ready to serve mixed rice in minutes with all the flavor in.
How to Make Chicken Bibimbap: Quick Answer
And for tired home cooks looking for a simple take-an-old-glance, chicken bibimbap couldn’t be simpler to throw together. Start with 0.7 lb of bonelessskinless chicken thigh panfried with soy spicy sauce, mirin and you can make fresh vegetables like sliced onions, lettuce, cabbage, carrot and cucumbe as people like.
To serve, divide the hot toasty rice between shallow bowls and layer it with some cooked chicken and whatever fresh veg you have overtop then a fried egg, and maybe something at all from a spicy gochujang-based sauce presentation or gentle soy based-type friends! Mix, eat and enjoy for Korean bibimbap’s true flavors in one single, colorful dish.
Ingredients (servings)
For the Chicken
When selecting chicken for this recipe, boneless chicken thighs work best due to their tender texture and rich flavor. You’ll need 0.7 lb (300g) of boneless thighs, which should be cut into bite-sized pieces for even cooking. Unlike dishes such as chicken laredo that use different cuts, bibimbap benefits from the juiciness of thigh meat. Additionally, prepare 1/2 tbsp of neutral-tasting oil for the cooking process.
For the Chicken Sauce
The chicken sauce provides tons of flavor from well-crafted ingredients. For additional umami richness, mix 1 tbsp soy sauce with 1 tbsp mirin. Taste to see if there still be too much salt, If yes then add a teaspoon of sugar into it also 1 Tbsp pounded garlic for the aroma. Add 1/2 tbsp toast sesame oil and black pepper, to taste, for finishing.
For the Vegetables
A riot of fresh vegetables makes the colorful base of bibimbap. Begin with 1/4 yellow onion, thinly sliced for a gentle sweetness. Slice 2 leaves each lettuce and cabbage. If using, add 4 thinly sliced perilla leaves (optional) for that authentic Korean taste. Cut 1/3Carrot (40g) into thin matchsticks also prepare 1/2Cucumber thinly cut into matchsticks too.
For Assembly
The assembly bits really tie the whole thing together. You only need 2 cups of hot rice (cooked), 2 tbsp toasted sesame oil (1 tbsp for each application) and a pair of fried eggs – your protein. And if you’re feeling fancy, top the soup with some toasted sesame seeds which provide a nice nutty flavour + gorgeous presentation too.
Chogochujang Bibimbap Sauce (Spicy)
This spicy Korean chili paste-based sauce delivers authentic heat and complexity. Mix 4 tbsp Korean chili paste (gochujang) with 2 tbsp sugar for sweetness balance. Add 1 tbsp white vinegar and 1 tbsp lemon juice for acidity, plus 1 tsp minced garlic for depth. Include 1/2 tbsp toasted sesame seeds for texture and finish with 2 tbsp Sprite for a unique tangy sweetness.
Ganjang Bibimbap Sauce (Mild)
For those preferring milder flavors, this soy-based sauce offers delicious complexity without heat. Combine 4 tbsp soy sauce with 1/2 tbsp sugar and 1 tbsp mirin (optional) for depth. Add 1 tbsp sliced green onion and 1 mild red chili, finely chopped (optional). Include 1 tsp minced garlic and 1/2 tbsp toasted sesame seeds for authentic Korean taste.
Instructions
Make the Bibimbap Sauce
Creating the perfect spicy sauce begins by combining all chogochujang sauce ingredients in a small container and mixing well until smooth. For the mild sauce alternative, mix together soy sauce, sugar, mirin, green onion, red chili, minced garlic, and sesame seeds thoroughly. Alternatively, you can use gochujang directly from the container, though adding a little water helps thin the paste to the desired consistency.
Prepare the Vegetables
Proper vegetable preparation ensures optimal texture and flavor distribution. Thinly slice the onion first, then soak it in cold water for 5 minutes to reduce its strong flavor intensity. Cut lettuce leaves into thin strips for easy mixing. Thinly slice both cabbage and perilla leaves uniformly. Cut carrot and cucumber into thin matchsticks as thinly as possible for the best texture integration.
Cook the Chicken
Begin by mixing all chicken sauce ingredients in a small container until well combined. Heat 1/2 tablespoon oil in a wok or pan over medium-high heat until shimmering. Add chicken pieces in a single layer to ensure even cooking, then sear for 2-3 minutes until nicely browned on the bottom.
Flip the pieces and cook another 2 minutes until fully cooked through. Pour in the prepared sauce and toss everything together for 1 minute until the chicken is well coated. Remove from heat and set aside for assembly.
Cook the Eggs
Cooking eggs to the desired doneness adds protein richness to the final dish. Fry the eggs in a pan with a little oil, controlling the cooking time to achieve your desired level of doneness – from runny yolks to fully set.
Assemble the Bibimbap
Assembly brings both visual and flavor unity to what is great bibimbap. Divide the hot cooked rice between 2 bowls and sprinkle with sesame oil to flavor the rice. Divide the meal prep vegetables and cooked chicken amongst 4 of the bowls, sectioning them around each bowl in rainbow fashion.
Put a fried egg of each serving and garnish with sesame seeds. Serve with bibimbap sauce on the side so people can add as much or as little as they like. The secret is to stir everything up really well before you dig in and get full of all the flavors together.
Alternative Spicy Chicken Version
Ingredients for Sticky Chicken
This alternative preparation creates a more intensely flavored chicken component that offers a different approach compared to fusion dishes like jamaican jerk chicken pasta. Use 2 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces for maximum surface area.
The marinade includes 1 tbsp minced garlic, 2 tbsp low sodium soy sauce, and 2 tbsp rice vinegar for tang. Add 1 1/2 tsp gochujang for Korean heat, 1 tsp sesame oil for nuttiness, and 1/4 cup ketchup for sweetness and color. Include 2 tbsp plum sauce, 1 tbsp light brown sugar, 1 tsp grated ginger for warmth, and 1 1/2 tsp cornstarch for thickening power.
Instructions for Sticky Chicken
Cooking it leaves lovely glazed, sticky chicken bits. Dice chicken into evenly sized bites first. Combine all ingredients except chicken and corn starch in a bowl, stirring until smooth. Chop in the hot pan with oil until completely done, and then take them out. Add the sauce mixture to the same pan and whisk while bringing to a full rolling boil (don’t walk away or it will burn). Mix 1 tbsp water with cornstarch in another bowl, pour this slurry into the sauce which is boiling for desired consistency. Return the sauteed chicken to the pan and mix with everything else until coated.
Korean Hot Sauce Recipe
Ingredients:
- 2 tbsp gochujang
- 2 tbsp plum sauce
- 1/2 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tbsp minced garlic
- 3 tbsp water
- 1/2 tsp sesame seeds
This versatile sauce complements many Korean dishes beyond bibimbap. Combine 2 tbsp gochujang with 2 tbsp plum sauce for sweet-heat balance. Add 1/2 tbsp soy sauce, 1 tbsp mirin, and 1/2 tbsp minced garlic for depth. Include 3 tbsp water to achieve proper consistency and 1/2 tsp sesame seeds for texture. Whisk all ingredients together until completely smooth. This sauce can be stored in the refrigerator for several weeks, making it perfect for meal prep.
Tips
There’s no one-bibimbap-fits-all recipe – the beauty is in your preferences for vegetables and amounts. The thinner you’re able to slice the vegetables here, the better — you will get a better blend of textures and visual interest in your salad that way. If using cooked vegetables, cook carrots, zucchini, and mushrooms one type at a time for about 5 minutes each to preserve their unique flavors.
– Both of these bimbimpap sauce will keep in your fridge for up to 5 days: Woot, woot for meal planning! And always mix everything really well in the bowl before taking a bite – this act of mixing is what gives us that true bibimbap experience.
Serving
Timing and technique matter significantly for optimal bibimbap enjoyment. Serve the dish immediately while the rice remains warm and the components maintain their individual textures. Each person should mix all ingredients together in their bowl before eating to achieve the authentic bibimbap experience. This mixing process allows all flavors to meld while maintaining textural variety, creating the perfect balance that defines this beloved Korean dish.
Frequently Asked Questions
What is bibimbap and how do you eat it?
Bibimbap is a popular Korean rice bowl dish that literally means “mixed rice.” It consists of warm rice topped with seasoned vegetables, meat (in this case chicken), a fried egg, and served with Korean sauce.
To eat bibimbap properly, you mix all the ingredients together thoroughly in the bowl before eating. This mixing action combines all the flavors and textures, creating the authentic bibimbap experience that makes this dish so beloved in Korean cuisine.
Can I Make Bibimbap Without Gochujang?
Yes, you can absolutely make bibimbap without gochujang! This recipe includes a mild Ganjang bibimbap sauce that uses soy sauce as the base instead of gochujang.
The mild sauce combines soy sauce, sugar, mirin, green onion, garlic, and sesame seeds for a delicious non-spicy alternative. You can also simply use sesame oil and soy sauce as a basic dressing, or even enjoy bibimbap with just the natural flavors of the ingredients mixed together.
How long Does Bibimbap last in the Fridge?
Cooked bibimbap components can be stored separately in the refrigerator for 3-4 days. However, it’s best to store the rice, chicken, vegetables, and sauces in separate containers to maintain their individual textures and flavors.
The bibimbap sauces can last up to 5 days refrigerated. When ready to eat, reheat the rice and chicken, then assemble with fresh vegetables and sauce. Avoid storing the complete assembled bibimbap bowl as the textures will become soggy and the quality will diminish significantly.
