Today, let’s make Bibimbap (Korean mixed rice with vegetables and meat.) Instead of cooking each vegetable separately like regular bibimbap, this version of bibimbap doesn’t require a lot of cooking steps and it only uses some fresh vegetables. It sounds much easier, right? Instead of spending a long time over a hot stove or firing up the oven, why don’t you give this a try? It’s so simple, easy, and delicious. You will be so surprised.
Chicken Bibimbap (2 servings)
Ingredients:
- 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, etc.)
- 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:
- 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
Instructions:
MAKE BIBIMBAP SAUCE
1. Make chogochujang bibimbap sauce: Combine all the sauce ingredients in a small container and mix well.
2. 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.
3. 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
NOTE: There is no one right or exact way to make it every single time and that’s the beauty of this dish. Add more or less depending on your preference. Everything will be fantastic!
1. Thinly slice the onion. Soak it in cold water for 5 minutes to reduce the strong onion flavor.
2. Fold the lettuce leaves and cut into thin strips. Thinly slice the cabbage and perilla leaves (if using).
3. Cut the carrot and cucumber into thin matchsticks. Try to cut these as thinly as possible.
4. Prepare the chicken: Trim off any excess fat or skin that you want to remove. Cut into bite-sized pieces.
5. 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
1. 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.
2. 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!
NOTE:
- The bibimbap sauces can be stored in the fridge for 5 days, so keep the leftover sauces and vegetables to make more later.
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
- Classic Bibimbap
- Doenjang Guk (Korean Soybean Paste Soup)
- Gamja Jeon (Korean Potato Pancakes)
Chicken Bibimbap
(Korean Mixed Rice with Chicken and Vegetables)
2
servingsIngredients
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:
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:
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
Directions
- 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!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- The bibimbap sauces can be stored in the fridge for 5 days, so keep the leftover sauces and vegetables to make more later.