Korean‑style Butter Chicken Bibimbap

Ingredients

• 300 g boneless skinless chicken thighs
• 2 tbsp unsalted butter
• 1 tbsp gochujang (Korean chili paste)
• 1/2 cup tomato puree
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp soy sauce
• 2 cups cooked short‑grain rice
• 1 small zucchini, sliced
• 1 medium carrot, julienned
• 1 cup spinach
• 2 egg
• 1 tbsp vegetable oil
• to taste salt
• to taste black pepper

Instructions

1. 1

   In a bowl, combine butter, gochujang, tomato puree, heavy cream, garlic, ginger, soy sauce, salt, and pepper; whisk until smooth to create the butter chicken sauce.

2. 2

   Heat 1 tbsp vegetable oil in a skillet over medium‑high heat, add the chicken thighs, and sear until browned (about 3 minutes per side). Pour the sauce over the chicken, reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.

3. 3

   While the chicken simmers, prepare the vegetables: toss zucchini and carrot with a little oil and a pinch of salt, then stir‑fry in a separate pan for 4‑5 minutes until tender-crisp; add spinach last and cook until wilted, about 1 minute.

4. 4

   In a small pan, fry the eggs sunny‑side‑up, keeping the yolk runny.

5. 5

   To assemble each serving, place 1 cup cooked rice in a bowl, top with the butter chicken, arrange the gochujang‑glazed vegetables around the meat, and place a fried egg on top. Drizzle any remaining sauce over the bowl and serve immediately.