Brazil Nut Free Classic Chicken Bibimbap
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Learn more āIngredients
4 servings
For the rice
- 2 cups short-grain white rice
- 2 Ā½ cups water
For the chicken
- 1 Ā½ lbs boneless, skinless chicken thighs, thinly sliced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Ā½ tsp black pepper
For the gochujang sauce
- 3 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp water
For the vegetables
- 2 cups fresh spinach
- 2 medium carrots, julienned
- 2 medium zucchini, julienned
- 1 cup bean sprouts
- 4 oz shiitake mushrooms, stems removed and caps sliced
- 3 tbsp neutral oil, divided (such as vegetable oil or canola oil)
- 2 tsp sesame oil, divided
- salt, to taste
For the eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 2 tsp 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 1/2 cups water and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 18 minutes, until all the water is absorbed and the rice is tender. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice cooks, combine the soy sauce, 1 tbsp sesame oil, sugar, garlic, ginger, and black pepper in a medium bowl and whisk until the sugar dissolves. Add the sliced chicken thighs, toss to coat, and let marinate at room temperature for 15 minutes.
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