Korean-Style Chicken Bibimbap (Quick Gochujang)

Ingredients

• 2 cups Cooked white rice
• 12 oz Chicken breast, thinly sliced
• 2 tbsp Gochujang
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp Honey (or brown sugar)
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated(optional)
• 1 tbsp Neutral oil (for sautéing)
• 1 medium Carrot, julienned
• 1 medium Cucumber, sliced
• 2 cups Spinach (fresh)
• 2 large Eggs
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)
• 1 tbsp Sesame seeds(optional)

Instructions

1. 1

   Prep (15 minutes): Slice chicken thinly; julienne carrot; slice cucumber; mince garlic (and grate ginger if using). Set out cooked rice in two bowls.

2. 2

   Cook chicken and veggies (20 minutes total cook time): Heat a large skillet over medium-high with neutral oil. Add chicken, season lightly with salt and pepper, and cook 6–8 minutes until browned and cooked through. Add garlic (and ginger if using) for the last 30 seconds.

3. 3

   Quick gochujang sauce: Stir gochujang, soy sauce, honey, and sesame oil into the skillet with the chicken. Toss 1–2 minutes until glossy and coated.

4. 4

   Cook spinach: Add spinach to the skillet (or a second pan) and toss 1–2 minutes until wilted. Turn off heat.

5. 5

   Finish toppings: In the same skillet or a clean pan, fry eggs sunny-side up or over-easy (about 3–4 minutes).

6. 6

   Assemble: Divide rice into bowls. Top with chicken-gochujang mixture, wilted spinach, carrots, and cucumber. Place a fried egg on each bowl and sprinkle sesame seeds if using.