This post has been sponsored by Continental. All opinions expressed are my own.
Bulgogi Chicken, spicy pickled kimchi, fresh veggies, and a fried egg come together over a bowl of warm rice for something hearty yet wholesome, and undeniably delicious.
Bibimbap is a popular Korean dish which basically translates to rice bowl. A pretty simple translation, but it leaves a lot of room for creativity.
Today, we're sticking to the traditional route though, playing into the flavors of the background of the dish with Bulgogi glazed chicken, fresh Kimchi, and lots of veggies. To tie it all together we're topping it off with fragrant ginger and a fried egg because nothing quite compares to a runny yolk blending into the umami flavors.
Now you know how much I love fusion food. I often mix Mediterranean and Latin flavors together quite often, and I love a good East-meets-West combination. So, let's talk a little bit about variations before we dive into today's recipe to give you some ideas on how to mix this bowl up.
You can pull a steak and eggs style combo by sautéing beef strips, maybe grilled asparagus, blanched broccoli rabe, and a fried egg over rice. You can also give it a Tex-Mex twist with taco seasoned meat, grilled corn, pickled jalapenos, and blistered tomatoes for a pop of color.
Even if you are looking to stay close to tradition there are plenty of variations. Pickled cucumbers, nashi pears, and avocado bring a light, fresh profile to Bibimbap making it perfect for the warm summer months. In the winter think heartier veggies like Shiitake mushrooms, edamame, and Japanese eggplant.
I really do love the addition of either a jammy egg or a fried egg. That egg yolk draws out the flavors and adds its own creaminess to the palate.
You know that old saying, 'simple doesn't always mean easy'? I've found through years of blogging that it's sometimes the simplest ingredients that can be the hardest to master.
Take for instance rice. This small common grain has left many a home chef completely perplexed when it comes to preparation. Three things have helped me over the years master the grain to ensure a perfect result each time which we'll quickly go over and then we can get cooking.
1) Rinse & Repeat. Rinsing your rice is a crucial step to preparation and one that I, myself, have admittedly only discovered fairly recently. Washing your rice removes excess starch from the grain. By doing so your rice developes a gelatin-like consistency during cooking. So in short, you'll get a fluffier rice from simply rinsing it a couple times beforehand. Side note: save that rice water for your house plants or garden because it provides a sufficient amount of (NPK) fertilizer and minerals.
2) The Fingertip Trick. Ok this is an old Filipino trick but one that I have found is fool-proof and when people explain to me that the water to rice ratio is the trickiest part for them, I share this technique. In the pot you're cooking your rice in, pour enough water to cover the rice. Now, dip your middle finger straight down into the pot until you just touch the rice. The waterline should reach the first joint of your finger. That's how you know you have enough.
3) Rice Cooker > Stovetop. If you're someone who cooks a lot of grains like rice, quinoa, barley or oatmeal, invest in a good rice cooker. I'm someone with limited counter space and like most people, I hate clutter so I invest only in counter appliances that are staples to my lifestyle. A rice cooker is without question one of them. I've recently fallen in love with the Continental Series Electric Rice Cooker due to its easy one touch control and size. It's also great for heating up soups and to simmer meals or to steam veggies.
Now that we have the basics covered, it's time to put your aprons on and get cooking. Probably the best part about Bibimbop is that it is a perfect dish for meal prepping. So, while it may take some time to get all your ingredients ready, you'll have enough on hand to bring this dish together for the next couple nights as well.
Bibimbap
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups short grain rice, rinsed
- 3 cups water
- 1-2 lbs boneless chicken breasts, halved
- Pickled ginger
- Carrots, shredded
- Bean sprouts
- Fresh Kimchi
- Eggs
- Sesame seeds, for topping
- Scallions, for topping
For the Bulgogi sauce:
- 1/2 cup soy sauce
- 1 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 2 teaspoons fresh ginger, grated
- 3 large cloves garlic, grated
- 2 teaspoons gochujang
- 2 teaspoons fresh chili paste
For the slurry:
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
In a large bowl, whisk together all the ingredients for the Bulgogi sauce. Add the chicken breast and toss. Leave to marinade for at least 2 hours or up to overnight.
In your rice cooker (or pot if cooking stovetop), add rice and cover with enough water. For 2 cups of rice you'll need approximately 3 cups of water. Dip your middle finger into the pot to measure the waterline. The waterline should reach the first joint of your middle finger.
While the rice is cooking, prepare your chicken. In a large pan over medium-high heat, drizzle with a neutral cooking oil, and cook the marinade chicken until the internal temperature reads 165 degrees F. Promptly remove from the heat and onto a cutting board. Slice the chicken breast and set aside.
To the pan, add the remaining marinade. In a small bowl or cup, prepare your slurry by whisking together 1 tablespoon cornstarch with a 1 tablespoon water. Once the sauce begins to bubble slightly, add the slurry, turn down the heat slightly, and keep whisking until the sauce thickens into a glaze. Turn off the heat and toss the sliced chicken back into the glaze.
In a small pan over high heat, add a pat of butter and fry your egg. Alternatively, you can also prepare jammy eggs ahead of time. Simply bring a pot of water to a boil and add then add the eggs. Set a timer for 5 minutes. Remove the eggs immediately and transfer them to an iced water bath.
Prepare your Bibimbap by scooping rice at the bottom of each bowl and topping with chicken, kimchi, your desired veggies, and egg. For garnish sprinkle with spring onion and sesame seeds. Serve and enjoy!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: Korean
Beth says
This looks absolutely delicious. This is the first time I've ever seen this particular dish, but I can't wait to try it.
DAVID J MYERS says
Catherine, Great looking dish from our standpoint! I like putting an egg on almost anything and we both love Korean seasoing...as well as kimchi! Take Care, Big Daddy Dave
Rhian Westbury says
I had no idea what bimimbap was, but a rice bowl sounds lovely and definitely the kind of thing we love to make. We had nasi rice last night with the fried rice, chicken and a fried egg on top which was so nice, just missing the veggies from this one x
Jupiter Hadley says
This is my partner's favorite dish, so I am going to use your recipe to try it at home! Thank you for sharing.
Melanie Edjourian says
This sounds great. I think i've tried this in a restaurant. It sounds like it would be full of flavour and great to enjoy at home.
Dan Rey says
This is the first time I heard about this recipe. Sounds like a good one to try. It's making me hungry now!
Rosey says
That is a great looking dish. I'm a huge fan of dishes like these at home.
Melissa Cushign says
I am pinning this yummy recipe from and my family to try. My daughter is now trying new foods and this will be perfect!
Talya Stone says
I haven't eaten bibimbap in forever. We used to eat it a lot when we lived in Singapore as the Korean food scene was pretty big there. I am going to have to try making this at home!
Yeah Lifestyle says
I totally love eating Korean food but I get a little worried to cook them at home, your step by step recipe makes is look so easy, can't wait to try bibimbap
Gloria says
My family LOVE bibimbap. I even have the authentic stone bowls. This version sounds so delicoius.
Megan says
Love this so much. So many flavours and textures. Everyone says I can make it again.
Bernice says
We love bibimbap in our house, especially with an egg and extra spicy kimchi. You are right, once you have the basics down this is an easy dish to make over and over again.
Michele says
The egg on top of bulgogi chicken and vegetables is a delicious combination. The step by step instructions make this recipe pretty foolproof. Thanks for sharing.
Jessica says
I love trying new recipes and when I saw this one, I knew I had to make it! It was fantastic! Thank you so much.
Sean says
I absolutely love bibimbap and this was exactly what I wanted. It was easy to make and is very delicious.
marie dodd says
What time is dinner? Yum and double yum!!!!!
Veronika says
This bibimbap was super easy to make and combined all my favorites in one dish. I put kimchi on pretty much everything and it was delicious in this bowl. Will definitely make it again!
Michele says
I've been wanting to try this dish, and I'll be making this one because the instructions make it look easy. I can't wait to make it, it looks so good.
Dennis Littley says
I've been trying to get outside of my comfort zone with cooking and when I saw your recipe I knew I had to try it. Your instructions were crystal clear and my bibimbap turned out oh so delicious!
Amy Casey says
This dish was absolutely delicious! It was easy to make and I loved the fried egg on top.
bitlife says
Your directions were very detailed, and my bibimbap came out absolutely delicious!