Korean Spicy Chicken Bibimbap Recipe

About this recipe

A vibrant, flavorful rice bowl topped with spicy marinated chicken, sautéed vegetables, and a savory fried egg.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• 500G Biona Organic Long Grain Italian White Rice
• 100 g Yorkshire English Carrots 100G
• 1 Bunch Spinach Fresh 1 Bunch
• 6 Each Golden Yolk Eggs 6 Pack
• 250 G Sempio Gochujang
• 160 Ml Cj Bibigo Sesame Oil
• 100 G Jumbo Garlic 100g
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 1 Bunch Spring Onions 1 Bunch
• - Schwartz Sesame Seeds
• 1 piece Yellow Bell Pepper
• - Kikkoman Soy Sauce
• 1 Kg White Granulated Sugar
• - Maldon Sea Salt

Instructions

1. 1. Wash the rice thoroughly and cook it in water until fluffy, then keep it warm.
2. 2. Marinate the chicken thighs with soy sauce, gochujang, sugar, minced garlic, and rice vinegar for 20 minutes.
3. 3. Peel and julienne the carrots; slice the zucchini thinly and chop the spinach.
4. 4. Heat sesame oil in a pan and sauté the carrots and zucchini separately until tender; season lightly with salt and pepper.
5. 5. In the same pan, stir-fry the marinated chicken thighs until fully cooked and caramelized, then set aside.
6. 6. Blanch the spinach in boiling water for 30 seconds, drain, and season with sesame oil and a pinch of salt.
7. 7. Fry the eggs sunny side up with a little oil until the whites set and yolks remain runny.
8. 8. Assemble the bibimbap by layering rice in bowls, arranging the vegetables and chicken on top, and finishing with a fried egg.
9. 9. Garnish the dish with chopped spring onions and a sprinkle of sesame seeds before serving.
10. 10. Mix everything together in the bowl before eating to combine the flavors.