Korean Chicken Bibimbap is a vibrant and savory dish that combines rice, assorted vegetables, chicken, and a spicy gochujang-based sauce.  

It's a versatile meal that can be customized based on what you have available. Here’s how to make it: 

Ingredients: For the Chicken: 1 lb (450g) chicken breast or thigh, thinly sliced 2 tbsp soy sauce 1 tbsp sesame oil

1/2 cup all-purpose flour 1/2 cup cor1 tbsp honey 2 cloves garlic, minced 1 tsp grated gingernstarch Vegetable oil for frying

For the Bibimbap: 2 cups cooked rice (short grain rice is preferable) 1 carrot, julienned 1 zucchini, julienned 1 cup spinach, blanched and squeezed dry

1 cup bean sprouts, blanched 1/2 cup shiitake mushrooms, sliced and sautéed 2 tbsp vegetable oil 4 egg Gochujang (Korean chili paste) Sesame seeds for garnish

For the Gochujang Sauce: 2 tbsp gochujang 1 tbsp sesame oil 1 tbsp sugar 1 tbsp water

1 tbsp soy sauce 1 tsp vinegar (rice or apple cider) 1 clove garlic, minced

Marinate the Chicken: – In a bowl, mix soy sauce, sesame oil, honey, minced garlic, and grated ginger. Add the sliced chicken, mix well to coat, and let marinate for at least 20 minutes (or up to an hour in the refrigerator).

Prepare the Vegetables: Carrots and Zucchini: Julienne and set aside. Spinach: Blanch in boiling water, drain, squeeze out excess water, and season with a little salt and sesame oil.

Bean Sprouts: Blanch in boiling water for about a minute, drain, and season with a little salt. Mushrooms: Sauté in a small amount of oil until cooked.

– Serve the bibimbap with the gochujang sauce on the side, allowing each person to add and mix the spicy sauce into their bowl as they like. – Garnish with sesame seeds and green onions.


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