Korean Spicy Chicken Bibimbap Recipe

About this recipe

A flavorful and hearty Korean rice bowl topped with spicy chicken, sautéed vegetables, and a fried egg, served with a traditional gochujang sauce.

Ingredients

• - Chicken Breakfast Sausages
• - White Poha (White Rice Flakes)
• 250 g Carrot
• 2 pcs Zucchini
• 250 g Spinach
• 6 pcs White Eggs
• 500g Gochujang (Korean Chili Paste)
• 90 g Dark Soy Sauce
• 200 ml Sesame Oil
• 100 g Garlic
• 50 g White Sesame Seeds
• 1 bunch Spring Onion

Instructions

1. 1. Marinate the chicken thighs with gochujang, soy sauce, and minced garlic for 10 minutes.
2. 2. Heat a skillet with sesame oil and cook the marinated chicken until fully cooked and slightly charred.
3. 3. Julienne the carrot and zucchini, then sauté them separately in a small amount of sesame oil until tender.
4. 4. Blanch the spinach in boiling water for 1 minute, then drain and season with a pinch of salt.
5. 5. Fry the eggs sunny-side up in a non-stick pan, ensuring the yolks remain runny.
6. 6. Assemble the bibimbap by placing cooked rice at the base of a bowl.
7. 7. Arrange the sautéed vegetables, spinach, and cooked chicken around the rice in separate sections.
8. 8. Place the fried egg on top of the rice and vegetables.
9. 9. Garnish with sesame seeds and chopped spring onions for added flavor.
10. 10. Serve with extra gochujang on the side for those who prefer more spice.