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, 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
For chicken bulgogi
- 500 grams boneless chicken
- 3 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 1 (medium size) pear
- 4 - 5 cloves garlic
- 1 inch ginger
- 1 tablespoon brown sugar
- to taste salt
- to taste pepper
- 3 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- 1/2 tablespoon sesame seeds
- to taste salt
- 200 grams spinach
- 2 medium carrots
- 200 grams mushrooms
- 4 cloves garlic
- 4 cups (cooked) rice
- 4 eggs one for each serving
- 2 tablespoons red chilli pepper paste
- 1/2 teaspoon brown sugar
- 1/2 tablespoon sesame oil
- 1 teaspoon crushed dry chillies
- 2 tablespoons water
- Clean and cut the chicken to small bite size slices, and place in a mixing bowl.
- 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.
- Wash the veggie. Finely slice the carrots and mushrooms.
- Boil some water in a pot, toss the spinach leaves in, and cook them for a minute.
- Take them out, drain off all the water.
- 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.
- Add the drained spinach to the skillet, add salt, and saute for a minute. Remove the spinach, and keep it aside.
- Now add mushrooms to the skillet, add salt, and cook on a medium flame. Once it's cooked, transfer to a bowl.
- Now stir fry the julienned carrots, and transfer to a bowl.
- 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.
- 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.
- 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!