Chicken Teriyaki Bibimbap
A Chinese-Japanese twist using soy-glazed chicken, bok choy, and traditional Korean gochujang sauce.
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Ingredients
- 1 lb Boneless chicken thighs, cubed
- 1/4 cup Soy sauce
- 2 tbsp Mirin
- 1 tbsp Brown sugar
- 3 heads Baby bok choy, halved
- 3 cups Cooked short-grain white rice
- 2 tbsp Gochujang (Korean chili paste)
- 1 tbsp Toasted sesame oil
- 2 cloves Garlic, minced
- 1 cup Carrots, julienned
- 2 large Eggs
- 1 tsp Toasted sesame seeds(optional)
Instructions
- 1
In a small bowl, whisk together soy sauce, mirin, brown sugar, and half the minced garlic to create the teriyaki marinade.
- 2
Marinate the chicken in half of the teriyaki mixture for 20 minutes, reserving the rest for glazing later.
- 3
Blanch the baby bok choy in boiling water for 2 minutes, then immediately shock in ice water and drain well.
- 4
Heat a large skillet with sesame oil over medium-high heat; sauté the julienned carrots and blanched bok choy separately with a pinch of salt, then set aside.
- 5
In the same skillet, cook the marinated chicken until browned and cooked through, adding the reserved teriyaki sauce at the end to glaze the meat.
- 6
Fry the eggs sunny-side up in a separate pan until the whites are set but the yolks remain runny.
- 7
Prepare the bibimbap sauce by mixing the gochujang with a splash of sesame oil and a teaspoon of water for a drizzling consistency.
- 8
Assemble by placing rice in bowls, topping with arranged sections of teriyaki chicken, bok choy, and carrots, then placing the egg in the center and drizzling with gochujang sauce.
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