Dairy-Free Chicken Bibimbap

Discover the bold and vibrant flavors of Dairy-Free Chicken Bibimbap, a Korean-inspired rice bowl that’s as visually stunning as it is satisfying. This wholesome recipe features tender, marinated chicken strips infused with soy sauce, sesame oil, garlic, and ginger, paired with a medley of sautéed and seasoned vegetables like carrots, zucchini, spinach, and shiitake mushrooms. Topped with a perfectly fried sunny-side-up egg, a sprinkle of sesame seeds, and scallions, this dairy-free twist on the classic bibimbap delivers a rich combination of textures and umami flavors. Served with a spicy-sweet gochujang sauce, it’s a customizable, protein-packed meal that comes together in just under an hour. Perfect for dairy-free diners or anyone craving a healthy yet indulgent Korean comfort dish!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 cloves minced garlic
• 1 tablespoon fresh ginger, grated
• 1 tablespoon honey
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon rice vinegar
• 4 cups cooked rice
• 1 medium carrot, julienned
• 1 medium zucchini, julienned
• 2 cups spinach
• 1 cup shiitake mushrooms, sliced
• 1 cup bean sprouts
• 1 tablespoon sesame seeds
• 2 stalks scallions, sliced
• 2 tablespoons cooking oil
• 4 egg

Directions

Step 1

Slice the chicken breast into thin strips and place in a medium bowl.

Step 2

In the bowl, combine soy sauce, sesame oil, minced garlic, ginger, and honey. Mix well to create a marinade.

Step 3

Add the chicken strips to the marinade and ensure they are well coated. Let marinate for at least 15-20 minutes.

Step 4

In a small bowl, mix the gochujang, rice vinegar, and a splash of water to thin it out. Set aside as the sauce.

Step 5

Heat a tablespoon of cooking oil in a large pan over medium heat. Add the marinated chicken strips and cook until golden brown and fully cooked, about 5-7 minutes. Remove from pan and set aside.

Step 6

In the same pan, add another tablespoon of oil. Sauté the carrots, zucchini, mushrooms, and bean sprouts separately until they are tender but still crisp. Add a pinch of salt to taste for each vegetable. Set each cooked vegetable aside in separate piles.

Step 7

Boil or steam the spinach briefly, just until wilted. Drain and gently squeeze out any excess water. Season with a small drizzle of sesame oil and a pinch of salt.

Step 8

In a clean pan, fry the eggs sunny side up or to your preference.

Step 9

To assemble the bibimbap, divide the cooked rice evenly among four bowls.

Step 10

Arrange the cooked chicken, assorted vegetables, and spinach around the sides of each bowl, leaving the center open.

Step 11

Place a sunny-side egg on top of each bowl, right in the center.

Step 12

Sprinkle with sesame seeds and sliced scallions. Serve with the prepared gochujang sauce drizzled on top or on the side for each person to mix in to taste.

Nutrition Facts

Serving size	(2174.1g)

Amount per serving	% Daily Value*
Calories	2995.4

Total Fat 111.2g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 20.9g
Cholesterol 1169.6mg	0%
Sodium 3467.5mg	0%
Total Carbohydrate 291.9g	0%
Dietary Fiber 17.1g	0%
Total Sugars 39.2g
Protein 204.1g	0%

Vitamin D 250.7IU	0%
Calcium 366.5mg	0%
Iron 21.7mg	0%
Potassium 3577.5mg	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: 33.5%

Protein: 27.4%

Carbs: 39.1%