Korean Bibimbap with Chicken Bulgogi

Bibimbap with Chicken Bulgogi

I was introduced to bibimbap very recently. “What is it?” That was my response when I first heard about this Korean dish. Soon I figured out that bi bim bap means mixed rice. It consists of a variety of sauteed, seasoned veg and meat served on a bed of rice, topped with a fried egg, and accompanied by some hot chilli pepper sauce (gochujang). “Well, that’s interesting. Then I should try it.” Our first meeting was a great success! And I wondered why didn’t we get to meet earlier! Check out this Bibimbap with Chicken Bulgogi recipe. I am sure you’ll love this delicious Korean preparation.

Every time I came across bibimbap in a restaurant menu, I couldn’t turn the page without ordering one. It’s all those great meals that inspired me to cook this at home. I was delighted with the way it turned out, and that has given me the faith to share it with you here!

This is the easiest way to cook a Bibimbap with Chicken Bulgogi

Bulgogi is the cooking technique where meat is marinated meat, and cooked on a grill. Authentic Korean bibimbap recipes use beef bulgogi, but this recipe features chicken slices instead. You can use any vegetable that can be sauteed for this delicacy. Carrots, shiitake mushrooms, and spinach are the most popular ones. Bean sprouts, zucchinis, and scallions, are also found in traditional recipes. I haven’t used them in my recipe, only because I couldn’t source them. Authentic bibimbap includes an accompanying sauce made of gochujang (it is a fermented red chilli pepper paste). Since I couldn’t get hold of any gochujang, I used a different red chilli paste. The result was still great!

 

Korean Bibimbap with Chicken Bulgogi
Bibimbap with Chicken Bulgogi

 

Print Recipe
Korean Bibimbap with Chicken Bulgogi Yum
Bibimbap or bi bim bap means mixed rice. It consists of a variety of sauteed, seasoned veg and meat served on a bed of rice, topped with a fried egg, and accompanied by some hot chilli pepper sauce (gochujang). It's delicious!
Korean Bibimbap with Chicken Bulgogi
Course main course
Cuisine korean
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
portion
Ingredients
For chicken bulgogi
For sauteing
Other ingredients
Bibimbap sauce
Course main course
Cuisine korean
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
portion
Ingredients
For chicken bulgogi
For sauteing
Other ingredients
Bibimbap sauce
Korean Bibimbap with Chicken Bulgogi
Instructions
  1. Clean and cut the chicken to small bite size slices, and place in a mixing bowl.
    Chicken Bulgogi Ingredients
  2. Finely chop/grate pear, ginger, and garlic, and add to the bowl. Also add 1 tablespoon sesame oil, 3 tablespoons soy sauce, 1 tablespoon brown sugar, salt, pepper and mix well. Cover with a cling film, and marinate in refrigerator for an hour.
    Chicken Bulgogi ingredients ready to mix
  3. Wash the veggie. Finely slice the carrots and mushrooms.
    Veggies for Korean Bibimbap
  4. Boil some water in a pot, toss the spinach leaves in, and cook them for a minute.
    Bibimbap cooking steps - spinach cooked in boiling water
  5. Take them out, drain off all the water.
    Bibimbap cooking steps - spinach cooked and drained
  6. Heat a skillet, add 2 tablespoons oil (any vegetable oil), one tablespoon sesame oil, and one tablespoon soy sauce. Mix well, and fry sesame seeds in this mix. Scoop out 2/3 of this mix, and keep it aside. We'll use this to cook our chicken.
    Bibimbap cooking steps - sesame seeds toasted in sesame oil
  7. Add the drained spinach to the skillet, add salt, and saute for a minute. Remove the spinach, and keep it aside.
    Bibimbap cooking steps - spinach tossed in sesame oil
  8. Now add mushrooms to the skillet, add salt, and cook on a medium flame. Once it's cooked, transfer to a bowl.
    Bibimbap cooking steps - mushrooms fried
  9. Now stir fry the julienned carrots, and transfer to a bowl.
    Bibimbap cooking steps - carrots
  10. Take out the marinated chicken from the refrigerator. We'll cook this chicken in three batches. Add 1/3rd of the sesame oil mix that we had kept aside to the skillet. When the skillet is hot, add 1/3rd of the marinated chicken, and cook on a high flame. Turn over occasionally, and cook for about 3 minutes. Transfer the cooked chicken to a bowl, and repeat the process twice for the remaining chicken.
    Bibimbap cooking steps - chicken bulgogi
  11. The last step of cooking is to fry the eggs. Add some oil to the pan (if required), and fry the eggs. Take care not to overcook the eggs. The yoke should be runny when cut - that is the consistency that we are looking for. We have all the ingredients ready to assemble the bibimbap.
    Korean Bibimbap with Chicken Bulgogi - Ready to assemble
  12. In a serving bowl, add a cup of rice, and top it up with equal portions of chicken, spinach, mushrooms and carrots. Place a fried egg on the top. Repeat this for all serving bowls. Mix all ingredients mentioned in the bibimbap sauce section, and serve as the accompanying sauce. Since I couldn't source gochujang, I used a Thai red chilli paste. Though it's different from the Korean fermented version, it tasted great, and went well with the bibimbap!
    Korean Bibimbap with Chicken Bulgogi
Recipe Notes

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4 Comments

  1. Dante Scarano

    This looks like an amazing recipe, I personally am stone pot bibimbap kinda guy, but I would eat this any day. I am definitely going to have to try this sometime soon.

  2. The take it easy chef

    Thank you Dante. I love the stone pot bibimbap too! Couldn’t get hold of a “dolsot”. Mine is more of an easy-to-cook version. I am sure you’ll like this one as well. 🙂

  3. Maggie Unzueta

    Bulgogi! Yum! Never tried it with chicken though. Must give your recipe a try. Thanks for sharing.

  4. The take it easy chef

    Thank you very much Maggie! 🙂

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