Gluten Free Teriyaki Chicken Bibimbap with Sesame Scallions
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
- ½ tsp salt
For the teriyaki chicken
- ¼ cup soy sauce
- 2 tbsp mirin
- 1 tbsp sake or dry sherry
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- 1 ½ lb boneless, skinless chicken thighs
- 1 tbsp neutral oil (such as canola or vegetable oil)
For the vegetables
- 2 medium carrots, peeled and julienned
- 2 cups fresh spinach
- 1 medium zucchini, julienned
- 1 cup bean sprouts
- 2 tsp sesame oil, divided
- 1 tsp soy sauce
- salt and pepper, to taste
For the sesame scallions
- 4 scallions, thinly sliced
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
For the gochujang sauce
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 1 tbsp water
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 1 tsp toasted sesame seeds (optional)
- 1 sheet nori, cut into thin strips (optional)
Instructions
- 1
Combine the soy sauce, mirin, sake, honey, and grated ginger in a small bowl and whisk until the honey dissolves. Place the chicken thighs in a shallow dish, pour half the teriyaki marinade over them, and turn to coat. Reserve the remaining marinade separately. Let the chicken marinate at room temperature for 15 minutes.
- 2
While the chicken marinates, rinse the rice under cold water until the water runs mostly clear. Combine the rinsed rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to the lowest heat setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
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