Coconut Free Black Pepper Chicken Bibimbap with Snow Peas
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, thinly sliced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 ½ tsp freshly ground black pepper
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
For the vegetables
- 8 oz snow peas, trimmed
- 2 medium carrots, julienned
- 2 cups baby spinach
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- ¼ tsp salt
For the gochujang sauce
- 3 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp soy sauce
For assembly
- 2 tbsp neutral oil, divided
- 4 large eggs
For serving
- 1 tbsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/4 cups water and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice cooks, combine the soy sauce, sesame oil, brown sugar, black pepper, garlic, and ginger in a large bowl. Add the sliced chicken thighs and toss to coat. Let marinate at room temperature for 15 minutes.
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