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Korean chicken bibimbap

Korean chicken bibimbap

https://www.coop.co.uk/recipes/korean-chicken-bibimbap

For something a bit more unusual, try this spicy traditional Korean dish

  • Feeds 2Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    25%
    2084kj 496kcal
  • Fat
    Med 30%
    20.9g
  • Saturates
    Low 20%
    4g
  • Sugar
    Low 30%
    9.8g
  • Salt
    Low 30%
    1.43g

% of adult’s reference intake | Carbohydrates per serving : 50g

Ingredients

  • 2 tsp soy sauce
  • 1/2 tsp chilli powder
  • 1 Co-op chicken breast, finely sliced
  • 1 tsp caster sugar
  • 1 tbsp white wine vinegar
  • 1/4 cucumber, finely sliced
  • 2 tbsp vegetable oil
  • 6 mushrooms, sliced
  • 125g baby spinach leaves
  • 50g bean sprouts
  • 1 x 250g pack Co-op microwaveable basmati rice
  • 2 Co-op British eggs
  • 1 small carrot, cut into matchsticks
  • Serve with a drizzle each of soy sauce and toasted sesame oil and some fresh chilli, sliced (optional)

Method

  1. Put the soy sauce and 1/4 tsp of the chilli powder in a bowl
  2. Add the chicken, mix together to coat and put in the fridge to marinate
  3. Combine the rest of the chilli powder, the sugar and the vinegar in a non-metallic bowl
  4. Add the sliced cucumber, toss together, then set aside
  5. Put 1 tbsp of the vegetable oil in a large non-stick frying pan over a medium heat
  6. Fry the mushrooms and spinach for 2-3 mins, until the mushrooms are starting to colour and the spinach has wilted
  7. Add the bean sprouts and fry for another minute
  8. Empty the pan, keeping everything separate and warm until needed
  9. Cook the rice according to the pack instructions
  10. Meanwhile, add the rest of the oil to the pan on a high heat
  11. When the oil starts to smoke, add the chicken to one side of the pan, and crack the eggs into the other
  12. Fry for 3-4 mins, until the chicken is cooked through and the marinade is starting to caramelise
  13. To build your bibimbap, divide the rice between 2 bowls, arrange the carrot, mushrooms, spinach, bean sprouts, pickled cucumber and chicken on top of the rice, drizzle over the soy sauce and sesame oil, if using, top with a fried egg
  14. Serve with some fresh chilli slices, if you like
  15. Before tucking in, stir everything together, to mix up all those lovely flavours

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