Korean Chicken Bibimbap
A traditional Korean dish, Bibimbap means "mixed rice". This simple dish is customizable depending on the season - just make your sauce ahead of time to ensure speedy future preparations!
Ingredients
Preparing the Chicken Topping
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Chicken, ground 500 g
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Onions, brunoise 80 g
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Garlic, minced 10 g
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Ginger 20 g
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Korean Chili Powder 2 g
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Salt
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pepper
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Sugar 50 g
Making the Sauce
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Gochujang (Korean chili paste) 150 g
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Sugar 60 g
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Sesame Oil 25 ml
Assembly & Garnish
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Jasmine Rice, cooked 1000 g
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Kimchi, sliced 150 g
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Carrot Strips, blanched 100 g
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Spinach Leaves, blanched 150 g
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Zuchinni Strips, blanched 150 g
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Beansprouts, blanched 100 g
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Cabbage, chiffonade 60 g
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Green Beans, sliced and blanched 80 g
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Pickled Radish Strips 50 g
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Egg, fried sunny-side up 4 pc
Preparation
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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.
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Making the Sauce
5 minutes- In a bowl, mix all ingredients together.
- Serve on the side.
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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.
