Korean Chicken Bibimbap Recipe Straight From The Korean Kitchen!

Bibimbap is the flavoured palace of Korean cuisine. Bibimbap is mixed white rice in the bottom and topped with vegetables, meat (you can often use beef, pork, tofu, or chicken), egg, peppers, and spicy red sauce. You can make endless variations to this dish depending on your preference and taste, but the basic recipe remains the same. 

Recipe of Korean Chicken Bibimbap

Ingredients for chicken marination:

• 500 grams of boneless chicken breasts
• 3 tbsp of soya sauce
• 1 tbsp of sesame oil 
• 4-5 garlic cloves 
• 2 inch of ginger 
• 1 tbsp of brown sugar 
• Salt and pepper as per taste

Ingredients for sauteing:

• 3 tbsp of vegetable oil 
• 1 tbsp of sesame oil 
• 1 tbsp of sesame seeds
• Salt to taste
• 200 grams of spinach 
• 2 medium carrots 
• 200 grams of mushrooms
• 4-5 garlic cloves

Other ingredients:

1. Rice as per your quantity 
2. Eggs for each serving 

Ingredients for Bibimbap sauce 

• 2 tbsp of red chilli powder 
• ½ tsp of brown sugar 
• ½ tbsp of sesame oil 
• 1 tsp of crush dry red chillies
• 2 tbsp of water.

Instructions for chicken bibimbap:

1. Clean, slice the chicken pieces into small pieces and place them in a mixing bowl.
2. Finely chop/grate ginger and garlic into the bowl. Also, add sesame oil, soya sauce, brown sugar, salt, pepper, and mix well. 
3. Clean, cut the chicken into bite (small) size slices and place in a mixing bowl. Cover the bowl and transfer it to the refrigerator for an hour to marinate. 
4. Now take the veggies and slice them.
5. On the other side, blanch the spinach leaves for a minute or two. And take the spinach out in a separate bowl.
6. Heat the pan, add vegetable oil, 1 tbsp of sesame oil, and 1 tbsp of soya sauce. Mix well, and fry sesame seeds. Scoop out about ⅔ of the mixed oil, and keep that aside (it will be used to cook the sauteed chicken). 
7. In the same pan with less oil, add drained spinach, salt and saute for a minute. Add mushrooms, carrots once it’s cooked, now transfer the veggies into a bowl. 
8. Take out the marinated chicken. Add ⅓ of the sesame oil mix and heat—Cook marinated chicken on a medium flame. Turn over occasionally from both sides. 
9. Once it is done, transfer the cooked chicken to a separate plate. 
10. In the same heated pan, half fry the eggs for the top garnishing—Cook when you assemble the rest ingredients in a bowl. 
11. In a serving bowl, add a rice layer in the bottom, top it with equal portions of the veggies, chicken and place the fried egg on the top. Next, add bibimbap sauce; you can also use red Thai chilli paste to replace gochujang sauce.

Serve it hot!!