Estimated reading time: 3 minutes
I like Korean food, everything started back in Doha with a Korean BBQ restaurant we went several times! It was so fun and entertaining to grill our own meat directly at the table. And the marination matched perfectly with the side dishes coming along with it. Today I will bring a little “healthy” version of Korea to your homes. I will share with you my version of Bibimbap, in this case with Chicken. You will love it!
But what is a Bibimbap?
So it’s definitely a Korean dish and “bibim” means “mixing”, “bap” is cooked rice. So we are talking about a mixed rice, when we are talking about Bibimbap. Traditionally it is served as a bowl of warm white rice topped with sautéed vegetables or kimchi (traditional fermented cabbage) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). You can top it with a raw or fried egg and sliced meat (usually beef).
Why is your Bibimbap Recipe healthier than others?
First of all I used brown rice instead of the traditional white rice. The difference is the skin! Most of the valuable nutrients are inside and directly under the skin and the white rice, doesn’t contain these nutrients anymore, as the skin was taken off before and the rice corn polished. Additionally the skin has lots of fibre which comes with benefits for your colon. Check also Whole Grain.
Chicken instead of Beef! Chicken has more protein and less fat (cholesterol and saturated fat) than beef.
The sauce, is not containing any sugar, instead I used honey, which is the better alternative to it. Find also more information here.
The main ingredients are Gochujang paste with the right ratio of soy sauce, sugar and vinegar.
It is a thick and spicy-sweet paste made from red chili pepper flakes, glutinous rice (also known as sticky rice), fermented soybeans, and salt.
Chicken Bibimbap
Equipment
- 1 knife sharp
- 1 cutting board
- 1 cooking pot
- 1 frying pan
Ingredients
Bibimbap
- ⅔ Cup Brown Rice skin still on
- 3 Cups Water
- 1 pinch salt
- 2 tbsp carrot stripes
- 2 tbsp cucumber stripes
- 2 tbsp mushroom oyster
- 1 pinch salt
- 1 pcs egg
- 1 pcs chicken breast
Sauce
- 1 tsp Gochujang paste
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp honey
- 1 clove garlic chopped
Instructions
Bibimbap
- Cook the rice with the within the water and salt until soften (ca. 45 minutes, with closed lid). Cut the carrot and cucumber into stripes as shown in the video. Pull the oyster mushroom into wedges and fry it in the pan, if you want, you can add butter.
- Fry the chicken breast golden brown and slice it off, fry the egg "sunny side up".
Sauce
- Mix Gochujang paste, soy sauce, sesame oil, honey and chopped garlic.
Plating
- Place the rice in the middle of a bowl, arrange the vegetables, chicken breast and mushroom around it. At the very end add the fried egg and top everything with the sauce.
