Korean Spicy Chicken Bibimbap Bowl Recipe

About this recipe

A vibrant Korean lunch bowl with tender spicy chicken, crisp vegetables, and flavorful rice topped with a tangy gochujang sauce.

Ingredients

• - Thyme Bunched Herb
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 50G Pepper Black Ground BWFO
• 250 G Veenas Fresh Garlic
• - Knorr Stock Pot Vegetable
• - Ktc Coconut Milk 400ml
• - Fresh Scotch Bonnet Peppers Chillies 100g
• - Fresh Green (Tete/Callaloo) Leaves X 1 Bunch - Afrobuy
• NaN Tilda Long Grain Rice
• 250Ml Ktc Coconut Oil 250ml
• 750 G Top-Op Table Salt Drums
• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• - Imperial Elephant Jasmine Fragrant Rice
• 1 Pack Planet Organic G's Baby Leaf Spinach
• 250 G Sempio Gochujang
• 160 Ml Cj Bibigo Sesame Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 140G Crispy Fried Garlic, 140G
• 1 Kg White Granulated Sugar
• 8 X 22G Servings Instant Miso Soup With Green Onion, 8 X 22G Servings
• - Schwartz Sesame Seeds

Instructions

1. 1. Slice the chicken thighs into bite-sized pieces and marinate them with gochujang, soy sauce, sesame oil, garlic, and sugar for 15 minutes.
2. 2. Heat a non-stick pan over medium heat and cook the marinated chicken for 6-8 minutes until golden and fully cooked.
3. 3. In a separate skillet, sauté the julienned carrots and zucchini slices in a little sesame oil for 3-4 minutes until tender-crisp.
4. 4. Blanch the baby spinach in boiling water for 1 minute, then drain and set aside.
5. 5. Assemble the bibimbap bowl by layering the cooked rice at the base, followed by the vegetables and chicken.
6. 6. Drizzle rice vinegar and extra gochujang over the bowl for added tangy and spicy flavor.
7. 7. Garnish with chopped green onions and sesame seeds for a fresh and nutty finish.