"Craving vibrant, healthy flavors? Try **Korean Bibimbap**—a colorful rice bowl packed with fresh veggies, protein, and spicy gochujang sauce! Easy to customize, gluten-free options, and bursting with texture. Perfect for meal prep or a quick dinner! 🌶️🥢
How to Make Delicious Chicken Bibimbap at Home If you're craving a vibrant, flavorful, and satisfying meal, bibimbap with chicken is the way to go! This Korean classic is a colorful bowl of warm rice topped with marinated chicken, fresh and sautéed veggies, a fried egg, and spicy gochujang sauce. The best part? You get to mix everything together for a perfect bite every time. It’s healthy, customizable, and packed with textures and flavors that make it a total winner. Ready to make it? Let’s break it down step by step!
For the Chicken Marinade: 2 boneless, skinless chicken breasts (or thighs for extra juiciness), thinly sliced 2 tbsp soy sauce (use Kikkoman for best results) 1 tbsp gochujang (Korean red pepper paste – Sempio or CJ brand) 1 tbsp honey or brown sugar 1 tbsp sesame oil 2 cloves garlic , minced 1 tsp grated ginger ½ tsp black pepper For the Vegetables: 1 carrot, julienned 1 zucchini, julienned 1 cup spinach ½ cup s hiitake mushrooms, sliced ½ cup bean sprouts 1 tsp sesame oi l (per veggie when sautéing) Salt to taste For Assembly: 2 cups cooked short-grain rice (like Nishiki or Kokuho Rose) 2 eggs (fried sunny-side up or over-easy) 2 tbsp gochujang sauce (mix gochujang with 1 tsp honey, 1 tsp sesame oil, 1 tsp water) 1 tbsp toasted sesame seeds 1 green onion, chopped 1 tsp roasted seaweed strips (optional)
1. Marinate the Chicken In a bowl, mix soy sauce, gochujang, honey, sesame oil, garlic, ginger, and black pepper. Add sliced chicken and coat well. Let it marinate for at least 20 minutes (or overnight for deeper flavor). 2. Prep the Veggies Carrot & Zucchini: Julienne into thin matchsticks. Spinach: Blanch in boiling water for 30 sec, drain, and squeeze out excess water. Toss with a pinch of salt and ½ tsp sesame oil. Mushrooms: Sauté in a pan with ½ tsp sesame oil until tender (~3 min). Bean Sprouts: Blanch for 1 min, drain, and season with a pinch of salt and ½ tsp sesame oil. 3. Cook the Chicken Heat a pan over medium-high heat. Cook chicken for 4-5 minutes per side until caramelized and cooked through. Set aside. 4. Fry the Eggs In the same pan, fry eggs sunny-side up (keep the yolk runny for mixing!).
Cooking & Assembly Instructions Warm the Rice – Heat your rice so it’s nice and toasty when serving. Assemble the Bowl – Place rice at the bottom. Arrange chicken and veggies in neat sections around the bowl. Top with the fried egg. Drizzle & Garnish – Add gochujang sauce, sesame seeds, green onions, and seaweed. The Magic Moment: Mix It Up! Right before eating, break the egg yolk and mix everything together for the ultimate bibimbap experience.
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