Chicken Bibimbap

Elevate your dinner routine with this vibrant and flavorful Chicken Bibimbap, a classic Korean dish that brings together tender marinated chicken, perfectly stir-fried vegetables, and a medley of bold, umami-packed flavors. Featuring juicy chicken thighs marinated in a soy-sesame glaze, this recipe is complemented by a vibrant assortment of fresh toppings, including julienned carrots, zucchini, spinach, and shiitake mushrooms. Each bowl is built on a bed of fluffy white rice, crowned with a runny fried egg, and finished with sesame seeds, green onions, and a spicy dollop of gochujang. Designed for both visual appeal and taste, this dish is fully customizable, making it perfect for weeknight meals or impressing dinner guests. Quick to prepare and bursting with authentic Korean flavors, Chicken Bibimbap is a wholesome, colorful, and satisfying meal you'll want to make again and again.

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 450 grams boneless, skinless chicken thighs
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon brown sugar
• 2 garlic cloves, minced
• 1 carrot, julienned
• 1 zucchini, julienned
• 100 grams bean sprouts
• 100 grams shiitake mushrooms, sliced
• 100 grams spinach leaves
• 4 cups cooked white rice
• 4 tablespoons gochujang (Korean chili paste)
• 2 tablespoons vegetable oil
• 4 eggs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon sesame seeds
• 2 green onions, chopped

Directions

Step 1

Slice the chicken thighs into bite-sized pieces.

Step 2

In a bowl, mix the soy sauce, sesame oil, brown sugar, and minced garlic. Add the chicken pieces and marinate for at least 20 minutes.

Step 3

Meanwhile, prepare the vegetables. Julienne the carrot and zucchini. Wash and drain the bean sprouts. Slice the mushrooms and wash the spinach.

Step 4

Heat a pan over medium heat and add a bit of vegetable oil. Stir-fry each vegetable separately: begin with the carrots, followed by the zucchini, mushrooms, bean sprouts, and finally, the spinach. Season each batch with a little salt and pepper, then set aside.

Step 5

In the same pan, increase to medium-high heat and add the marinated chicken. Cook until the chicken is browned and cooked through, about 5-7 minutes.

Step 6

In another pan, fry the eggs sunny side up. Each egg should have a runny yolk for the best flavor in the dish.

Step 7

To assemble, divide the cooked rice among four bowls. Arrange the vegetables and chicken on top of the rice, each in their own section.

Step 8

Place a fried egg on top of each bowl and sprinkle with sesame seeds and chopped green onions.

Step 9

Serve with a dollop of gochujang on the side and mix thoroughly before eating.

Nutrition Facts

Serving size	(2220.2g)

Amount per serving	% Daily Value*
Calories	3013.0

Total Fat 134.7g	0%
Saturated Fat 29.7g	0%
Polyunsaturated Fat 31.2g
Cholesterol 1306.5mg	0%
Sodium 8070.7mg	0%
Total Carbohydrate 273.3g	0%
Dietary Fiber 23.2g	0%
Total Sugars 40.9g
Protein 183.2g	0%

Vitamin D 213.5IU	0%
Calcium 619.5mg	0%
Iron 25.6mg	0%
Potassium 4140.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.9%

Protein: 24.1%

Carbs: 36.0%