Chicken bibimbap
A rice bowl with soy-glazed chicken, little piles of seasoned vegetables, a soft-yolked fried egg and sweet-spicy gochujang sauce to mix it all together.
- 55 min total
- 45 min hands-on
- A little more hands-on
- Serves 4
- About $3.51 a serving
- 700 calories
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 1½ cups sushi rice, rinsed
- 1 lb chicken breasts, thinly sliced
- 2 tbsp sesame oil, divided
- 2 cloves garlic, minced
- 3 tbsp gochujang
- 1 tbsp honey
- 1 cup shredded carrots
- 1 zucchini, cut into matchsticks
- 4 cups baby spinach
- 1 cup bean sprouts
- 4 large eggs
- 1 tsp sesame seeds (optional)
From your pantry
- 1¾ cups water
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil, divided
- ½ tsp salt
Each serving has about 700 calories, 41 g protein, 81 g carbs and 22 g fat, and costs about $3.51 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No honey? Maple syrup works.
- No shredded carrots? Carrots work.
- No zucchini? Yellow squash works.
- No baby spinach? Kale or arugula works.
Steps
Tap an underlined word for a quick explanation.
Put the rice and water in a medium and bring it over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
once, cover, turn the heat to low and cook 15 minutes, then let it sit off the heat, covered.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 15 min
the chicken with the soy sauce, brown sugar, 1 teaspoon of sesame oil and the garlic, and wash your hands and board.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the gochujang, honey, vinegar, the rest of the sesame oil and 1 tablespoon of water together for the sauce.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Heat 1 teaspoon of oil in a large over medium-high. Cook the carrots, zucchini, spinach and bean sprouts one at a time, 1 to 3 minutes each with of salt, and set each in its own pile on a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Medium-high heat
Dolly’s tip: Separate piles look beautiful in the bowl and each vegetable keeps its own flavor.Add 1 more teaspoon of oil and cook the chicken 4 to 5 minutes, , until and the thickest piece reads 165°F. Move it to a plate.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
Medium-high heatTimer: 4 min 30 sec
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Wipe the , add the rest of the oil, and fry the eggs over medium heat 2 to 3 minutes, until the whites are fully set and the yolks are still soft.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 2 min 30 sec
Food safety: Soft yolks are a small risk. If you’re pregnant, or cooking for small children or older people, cook the eggs until the yolks are firm, or use pasteurized eggs.
Divide the rice among bowls, arrange the vegetables and chicken on top in sections, and set an egg in the middle.
Spoon the sauce over, scatter sesame seeds, and mix everything together as you eat.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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