Ingredients with Measurements:
- 2 cups cooked white rice
- 2 chicken breasts, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 red bell pepper, julienned
- 1 cup bean sprouts
- 2 eggs, fried
- 2 tablespoons gochujang sauce
- 2 tablespoons sesame seeds
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Rice cooker or pot for cooking rice
Step-by-step instructions:
1. Cook the rice according to package instructions or using a rice cooker.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Add the sliced chicken breasts and season with salt and pepper. Cook for 5-7 minutes or until browned and cooked through.
4. In a small bowl, mix together the soy sauce, honey, sesame oil, and minced garlic. Pour the mixture over the cooked chicken and stir to coat evenly.
5. Add the julienned carrot, zucchini, and red bell pepper to the skillet. Cook for 3-5 minutes or until the vegetables are tender-crisp.
6. Add the bean sprouts to the skillet and stir to combine with the other ingredients. Cook for an additional 1-2 minutes.
7. To assemble the dish, divide the cooked rice among four bowls. Top each bowl with the chicken and vegetable mixture.
8. Place a fried egg on top of each bowl and drizzle with gochujang sauce.
9. Sprinkle sesame seeds over the top of each bowl and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 14g
Carbohydrates: 49g
Protein: 32g
Sodium: 650mg
Sugar: 8g
Fiber: 4g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Carrot, zucchini, and red bell pepper can be substituted with any vegetables of your choice.
- Gochujang sauce can be substituted with sriracha or any other spicy sauce.
Variations:
- Add sliced mushrooms to the vegetable mixture.
- Use brown rice instead of white rice.
- Top with sliced green onions or cilantro for added flavor.
Tips and tricks:
- Make sure to julienne the vegetables thinly for even cooking.
- Cook the chicken in batches to avoid overcrowding the skillet.
- Use a non-stick skillet or wok to prevent sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with the fried egg on top for a colorful and appetizing presentation.
Garnishes:
Sprinkle with sesame seeds, sliced green onions, or cilantro.
Pairings:
Pair with a side of kimchi or pickled vegetables for added flavor.
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Miso soup
Troubleshooting advice:
- If the vegetables are too crunchy, cook for an additional 1-2 minutes.
- If the chicken is dry, add a splash of chicken broth or water to the skillet.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pibimpap is a popular Korean dish that originated in the Jeonju region. It traditionally consists of rice, vegetables, and meat, topped with a fried egg and spicy sauce.
Flavor profiles:
Savory, sweet, spicy, nutty
Serving suggestions:
Serve hot and enjoy as a main dish.
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Region: Korean