Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 1 cup short-grain rice
- 4 cups water
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs
- 2 green onions, sliced
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/4 cup kimchi (optional)
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Add the rice and water to a rice cooker or pot and cook according to package instructions.
2. In a mixing bowl, combine the vegetable oil, sesame oil, soy sauce, gochujang, honey, garlic, ginger, salt, and black pepper. Add the chicken pieces and toss to coat.
3. Heat a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
4. In the same skillet, crack the eggs and cook to your desired doneness.
5. To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the cooked chicken, fried egg, green onions, shredded carrots, sliced cucumber, and kimchi (if using).
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 440
Fat: 12g
Saturated Fat: 2g
Cholesterol: 195mg
Sodium: 800mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 9g
Protein: 30g
Substitutions for ingredients:
- Chicken: can be substituted with beef, pork, or tofu
- Gochujang: can be substituted with sriracha or red pepper flakes
- Kimchi: can be omitted or substituted with pickled vegetables
Variations:
- Add sautéed mushrooms or spinach for extra vegetables
- Use brown rice or quinoa instead of white rice
- Top with a fried or poached egg instead of a scrambled egg
Tips and tricks:
- Use a non-stick skillet to prevent the chicken from sticking
- Make sure to rinse the rice well to remove excess starch
- Double the sauce recipe if you prefer more sauce on your chicken and rice
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 the bowls with chopsticks and a spoon.
Garnishes:
Garnish with sesame seeds or chopped cilantro.
Pairings:
Serve with a side of Korean-style pickled vegetables or a simple green salad.
Suggested side dishes:
- Kimchi fried rice
- Korean-style sweet potato noodles (japchae)
- Korean-style spinach (sigeumchi namul)
Troubleshooting advice:
- If the chicken is sticking to the skillet, add a little more oil to the pan.
- If the rice is too dry, add a little more water when cooking.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bibimbap is a popular Korean dish that translates to "mixed rice." It typically consists of rice, vegetables, meat, and a fried egg, all mixed together with a spicy sauce. Dakjuk bibimbap is a variation that uses chicken and rice porridge instead of regular rice.
Flavor profiles:
This dish is savory, slightly sweet, and spicy, with a mix of textures from the tender chicken, soft rice, and crunchy vegetables.
Serving suggestions:
Serve the bowls hot and mix everything together before eating.
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Region: Korean