Asian

Chicken Bibimbap Pallete


Spicy BBQ Chicken Bibimbap 1 500

Having a very dear Korean friend who brought me closer to Korean cuisine too. Bibimbap is a very famous recipe in Korea and generally is used with vegetables, rice and meat or chicken.

Here you can find the version with chicken. This recipe is rich and fully loaded with vegetables and pan fried egg, with a bowl of rice,  so its very healthy. Its always a welcome change to try different cuisines from other parts of the world other than our regular ones we have all the time.

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                Total Time                    Yields

20 mins                    25 mins                     45 mins                     3-4 Servings

Ingredients:

White rice – 2 cups

Chicken breast cut into strips – 3

Garlic Cloves – 2

Spring onion – 3 thinly chopped

Green sprouts – ½ cup

Spinach – 1 bunch

Corn – 1 boiled and kernels taken out

Carrot – 2 medium size, julienned into thin matchsticks

Zucchini – cut lengthwise and thinly slice

Mushroom – 4, sliced

For Bibimbap Chili Sauce

Korean Red chili paste – 4 spoons

Sugar – 1 spoon

Sesame oil – 1 spoon

Water – 3 spoons

Rice wine vinegar – 1 spoon

Instructions:

  • Heat water in a pan & Boil rice, it should be cooked but not very soft, should be slightly dry and firm.
  • Marinate the chicken strips with soy sauce and garlic, season with salt & ground pepper. Keep aside.
  • For Chili sauce – combine all ingredients together as mentioned in the sauce list . Keep aside.
  • Wash & clean spinach under fresh water. Heat water and add salt. Transfer & blanch spinach in it until it starts wilting, drain fast and soak immediately in cold water. Squeeze all the water tightly with hands and mix 1 tablespoon each of sesame oil, minced garlic, chopped spring onions and roasted white sesame.
  • Boil sprouts in salt water and repeat the same process as done for spinach.
  • Coat zucchini slices with salt and keep aside for 10 mins, squeeze excess water by hands, mix all ingredients same way as done for spinach. Heat oil in skillet and sauté zucchini slightly for 2-3 minutes and keep aside.
  • Stir-fry mushrooms after zucchini in the same skillet. Once done, add carrots and season with salt & black pepper.
  • Add oil to another pan and fry eggs sunny side up.
  • Stir-fry the rice in a greased pan to heat it well in one tablespoon olive oil.

Note: for Serving – put a layer of rice and top it with chicken in the middle and all other veggies around or on top of chicken, place fried egg either on one side or on top of the chicken pieces, serve the sauce separately or drizzle on top. Enjoy a colorful hot & tasty nourishing meal. Bon apatite!!!

Happy Cooking!!

Photo courtsey http://www.closetcooking.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s