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Preparing the Chicken Topping

  • Chicken, ground 500 g
  • Onions, brunoise 80 g
  • Garlic, minced 10 g
  • Ginger 20 g
  • Korean Chili Powder 2 g
  • Salt
  • pepper
  • Sugar 50 g

Making the Sauce

  • Gochujang (Korean chili paste) 150 g
  • Sugar 60 g
  • Sesame Oil 25 ml

Assembly & Garnish

  • Jasmine Rice, cooked 1000 g
  • Kimchi, sliced 150 g
  • Carrot Strips, blanched 100 g
  • Spinach Leaves, blanched 150 g
  • Zuchinni Strips, blanched 150 g
  • Beansprouts, blanched 100 g
  • Cabbage, chiffonade 60 g
  • Green Beans, sliced and blanched 80 g
  • Pickled Radish Strips 50 g
  • Egg, fried sunny-side up 4 pc
  1. Preparing the Chicken Topping

    55 minutes
    • In a pan saute the onions until translucent then add the garlic.
    • Add the ginger and the chicken.
    • Cook the ground chicken and add the chili powder then the oyster sauce.
    • Cook for 5 minutes over medium heat and season with salt, pepper, and sugar.
  2. Making the Sauce

    5 minutes
    • In a bowl, mix all ingredients together.
    • Serve on the side.
  3. Assembly & Garnish

    30 minutes
    • In a hot granite bowl, add rice and assemble on top the vegetables and ground chicken.
    • Serve with a fried egg and kimchi on the side.
    • Mix the sauce with the Bibimbap bowl just before serving.