Bibimbap with crispy chicken and gochujang sauce
Bibimbap is the Korean rice bowl with vegetables in sections, meat and a fried egg, mixed at the table with gochujang sauce. At home it takes 40 minutes: short-grain rice, vegetables and edamame cooked separately, crispy chicken karaage and a sauce of 3 tbsp gochujang, soy, honey and sesame oil.
Instructions
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Cook the rice ⏱ 12 min
Put the rinsed rice in a pot with 360 ml cold water, bring it to a boil, then turn the heat to minimum and cover. Leave it 12 minutes without lifting the lid, take it off the heat and let it rest covered for 10 more minutes. For bibimbap the rice should be sticky, not separate grains.
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Make the gochujang sauce
Mix 3 tablespoons of gochujang with one tablespoon each of soy sauce, honey, rice vinegar and sesame oil, one grated garlic clove and one tablespoon of water, until glossy. Taste it: if it is too hot, add more honey.
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Prepare the vegetables
Blanch the spinach for 30 seconds in boiling water, drain, squeeze it and toss with a drop of sesame oil and garlic. In a pan with a little oil, sauté separately, one at a time, the carrot for 2 minutes, the mushrooms for 4 minutes with a tablespoon of soy sauce and the edamame for 2 minutes. Keep each pile aside.
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Bake the chicken karaage ⏱ 10 min
Spread the chicken straight from the freezer on a tray lined with baking paper, at 200°C in a preheated oven, for 10 minutes, until the crust crackles and the center is hot. In a deep fryer it needs 3-5 minutes at 180°C.
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Fry the eggs sunny side up ⏱ 2 min 30 sec
In the same pan, over medium heat, fry the eggs for 2-3 minutes, until the white is set and the edges are crisp, while the yolk stays soft. The runny yolk binds the whole bowl when you mix it.
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Build the bowls and mix at the table
Divide the rice among 4 bowls and arrange on top, in sections, the spinach, carrot, mushrooms, edamame, kimchi and chicken. The egg goes in the middle, with a spoon of sauce next to it, sesame and green onion. At the table everyone mixes the whole bowl well, with more sauce to taste.
Good to know
Bibimbap means “mixed rice” in Korean, which is why the vegetables are cooked separately, each with its own flavor, and only mixed in the bowl. If you want the chicken coated in sauce, as a main dish, there is the glazed version in Korean karaage with gochujang and in Korean sticky gochujang chicken. The short-grain rice technique is step by step in perfect sushi rice, without the vinegar at the end. Shrimp work instead of chicken, for example Black Tiger 26/30 in the pan for 2 minutes per side, and for a cold bowl with raw fish try salmon poke bowl. At 3 tablespoons per 4 bowls, a 1 kg jar of gochujang covers more than 15 rounds of bibimbap and keeps 6-12 months in the fridge once opened. Chicken karaage is not refrozen after thawing, so bake it straight from the freezer, only as much as you need.
Frequently asked questions
What is bibimbap?
Bibimbap is a Korean rice dish served in a bowl, with vegetables cooked separately and arranged in sections, meat and a fried egg on top. The name means “mixed rice”: everything is mixed at the table with gochujang sauce, the Korean fermented chili paste.
What sauce goes on bibimbap?
The classic sauce is gochujang based, loosened with soy sauce, honey or sugar, rice vinegar and sesame oil. For 4 servings, 3 tablespoons of gochujang are enough. The paste on its own is too thick and too hot to mix into the rice.
How spicy is bibimbap with gochujang?
Moderately. Gochujang is more sweet-spicy than fiery, and the rice and egg soften it. For a milder bowl, add an extra tablespoon of honey to the sauce or serve the sauce on the side so everyone adds as much as they like.
What rice is used for bibimbap?
Short-grain white rice that turns slightly sticky after cooking, like Japanese sushi rice, for example Koshihikari. Long-grain rice stays in separate grains and does not come together when you mix the bowl.
Can bibimbap be made without meat?
Yes. Leave out the chicken and add more edamame, mushrooms or fried tofu. The gochujang paste in the recipe is vegan, and if you also skip the egg, the bowl becomes fully vegan.
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Bibimbap with crispy chicken and gochujang sauce
Bibimbap with crispy chicken and gochujang sauce
Bibimbap is the Korean rice bowl with vegetables in sections, meat and a fried egg, mixed at the table with gochujang sauce. At home it takes 40 minutes: short-grain rice, vegetables and edamame cooked separately, crispy chicken karaage and a sauce of 3 tbsp gochujang, soy, honey and sesame oil.
Notes
Bibimbap means “mixed rice” in Korean, which is why the vegetables are cooked separately, each with its own flavor, and only mixed in the bowl. If you want the chicken coated in sauce, as a main dish, there is the glazed version in Korean karaage with gochujang and in Korean sticky gochujang chicken. The short-grain rice technique is step by step in perfect sushi rice, without the vinegar at the end. Shrimp work instead of chicken, for example Black Tiger 26/30 in the pan for 2 minutes per side, and for a cold bowl with raw fish try salmon poke bowl. At 3 tablespoons per 4 bowls, a 1 kg jar of gochujang covers more than 15 rounds of bibimbap and keeps 6-12 months in the fridge once opened. Chicken karaage is not refrozen after thawing, so bake it straight from the freezer, only as much as you need.
