For those of you who haven’t had bibimbap, it’s simple yet intricate. It’s a bunch of sautéed vegetables and spicy meat surrounding a fried egg on a bed of rice. The translation in Korean is roughly “mixed up vegetables and rice,” which makes the whole dish self explanatory if you speak Korean. For those of us who don’t, bibimbap is served with all of its component parts separated and beautifully presented before diners dig in and mix everything together, combining their favorite ratios of spiciness, cooling vegetables, and savory goodness. The ingredients work so well with each other!
Although bibimbap is usually served with gochujang hot pepper paste, it is sometimes hard to come by. We like to use Sriracha instead to bring a little Thai spice into the dish, but if you can find gochujang, it’s a must. Either way, the sauces really tie the dish together. Bibibimbap gives a fun spin to a healthy dinner so dig in and try this Korean favorite!
Spicy Sriracha Bibimbap
- 1 pound chicken
- 1 cup uncooked rice
- 4 eggs
- 2 zucchinis
- 3 carrots
- 12 ounces cooked spinach
- 14 ounces bean sprouts
- 2 cups steamed cabbage
- 1 teaspoon brown sugar
- 1 clove chopped garlic
- 1 tablespoon soy sauce
- 2 tablespoons Sriracha
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- Thinly slice chicken into 2-inch strips.
- Coat chicken with 1 tablespoon of sesame oil,soy sauce, chopped garlic, and brown sugar. Squirt some extra Sriracha onto the chicken for some added spice.
- Let the chicken soak in the marinade while you prepare your sauce.
- Combine sauce ingredients in a bowl and stir. Set aside.
- Cook rice in a pot with 2 cups of boiling water on low heat for 15 minutes. Keep covered.
- Steam your cabbage and spinach in a large pot of boiling water for 10 minutes. Drain the water from your cabbage and spinach, but leave the lid on your rice. When your rice, cabbage, and spinach are done cooking, remove them from the stove to allow for more space.
- Cut your carrots and zucchini into thin strips.
- Cook your chicken and marinade on medium heat for about 10 minutes or until this chicken is cooked thoroughly.
- In a separate pan, sauté your cooked spinach, bean sprouts, cabbage, carrots, and zucchini on medium heat for 5 minutes.
- In another pan, fry all four eggs sunny side up.
- Prepare 4 large soup bowls with enough steamed rice to fill the bottom.
- Add to each plate a portion of the carrots, zucchini, sprouts, cabbage, spinach, and chicken. Try to place each one separately in a circle on the outside of the plate.
- Place a fried egg in the middle of each place
- Pour your sauce next to the fried egg.
- After serving, mix up all your ingredients to get your favorite proportions of sauce to meat to vegetables and enjoy!
Recipe adapted from My Korean Kitchen