Korean-Style Chicken and Vegetable Bibimbap
A flavorful and nutritious rice bowl dish topped with marinated chicken breast, sautéed mushrooms, bell peppers, and tomatoes, served with a fried egg and spicy chili pepper paste.
- Prep
- 15 min
- Cook
- 20 min
- Total Time
- 35 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Asian
Ingredients
- 1.5lbsBoneless, Skinless Chicken Breast, thinly sliced
- 2cupsLong Grain White Rice
- 8ozCremini Mushrooms, sliced
- 1Red Bell Pepper, thinly sliced
- 1Yellow Bell Pepper, thinly sliced
- 2mediumTomatoes, diced
- 3clovesGarlic, minced
- 3tbspSoy Sauce
- 2tbspRice Vinegar
- 1tbspSesame Oil
- 1tbspBrown Sugar
- 1tspGinger, grated
- 1tbspSesame Seeds
- 4Eggs
- 2tbspGochujang (Korean Chili Paste)
- 2tbspVegetable Oil
Step-by-Step
- 1
In a medium bowl, combine the sliced chicken, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 tablespoon of brown sugar, and the grated ginger. Mix well and let marinate for 15 minutes.
15m - 2
Cook the rice according to package instructions. Fluff with a fork and set aside.
15m - 3
In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
7mmedium-high heat - 4
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the sliced mushrooms and sauté for 3-4 minutes, or until they start to brown. Add the sliced bell peppers and diced tomatoes, and sauté for another 2-3 minutes, or until the vegetables are tender but still crisp.
7mmedium-high heat - 5
In a separate skillet, fry the eggs sunny-side up or over-easy.
5mmedium heat - 6
To assemble the bibimbap, divide the cooked rice among 4 bowls. Top each bowl with the sautéed vegetables, the cooked chicken, and a fried egg. Drizzle 2 tablespoons of gochujang (Korean chili paste) over the top.
5m