A classic with a twist, fill up on this amazing Korean rice bowl! This easy chicken bibimbap is topped with marinated chicken mince, spinach, bean shoots, bibimbap sauce and the iconic sunny side-up egg.
Heat the vegetable oil in a medium frying pan and add the seasoned chicken. Stir fry for around 3-5 mins until browned and cooked through.
1 tbsp vegetable oil
Note: For this step, make sure the pan is non-stick, as adding butter or oil won’t give you that nice clean sunny side-up finish. Wipe out the pan, and allow to reheat over medium heat for 30 seconds. Now add one egg per person and fry it sunny side up (or according to preference) for a few minutes, or until the white has cooked through and is no longer translucent.
1 egg
To assemble:
Place cooked rice into a wide serving bowl. Top with cooked chicken and your choice of seasoned bean sprouts, seasoned spinach, kimchi, cucumber and carrot. Lastly, top with fried egg and seasoned seaweed strips. Drizzle with bibimbap sauce and add any other chosen garnishes and serve.
¼ cup Korean seasoned bean sprouts, ¼ cup Korean seasoned spinach, ¼ cup kimchi, ¼ cup cucumber, ¼ cup carrot, 2 sheets seasoned seaweed, 2 tbsp bibimbap sauce, ¾ cup cooked short grain rice