Bibimbap with Chicken Bulgogi

Ingredients

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Soy sauce

  Made from hydrolyzed vegetable protein

  1 tbsp or 18g

• Sesame seeds

  Seeds, whole, dried

  3 tbsp or 27g

• Spinach

  Raw

  500g

• Carrots

  Raw

  3 cup grated or 330g

• Mushrooms

  Shiitake, raw

  300g

• Garlic

  Raw

  4 cloves, minced or 12g

• Brown rice

  Long-grain, raw

  180g

• Egg

  Whole, fresh eggs

  3 medium or 132g

• Korean Bbq Sauce, Original

  Bibigo

  3 Tbsp or 45g

• Boneless Skinless Chicken Thighs

  Freshdirect

  24 oz raw or 678g

Directions

1. Clean and cut the chicken to small bite size slices, and place in a mixing bowl.
2. Finely chop/grate pear, ginger, and garlic, and add to the bowl. Also add 1 tablespoon sesame oil, 3 tablespoons soy sauce, 1 tablespoon brown sugar, salt, pepper and mix well. Cover with a cling film, and marinate in refrigerator for an hour.
3. Wash the veggie. Finely slice the carrots and mushrooms.
4. Boil some water in a pot, toss the spinach leaves in, and cook them for a minute.
5. Take them out, drain off all the water.
6. Heat a skillet, add 2 tablespoons oil (any vegetable oil), one tablespoon sesame oil, and one tablespoon soy sauce. Mix well, and fry sesame seeds in this mix. Scoop out 2/3 of this mix, and keep it aside. We'll use this to cook our chicken.
7. Add the drained spinach to the skillet, add salt, and saute for a minute. Remove the spinach, and keep it aside.
8. Now add mushrooms to the skillet, add salt, and cook on a medium flame. Once it's cooked, transfer to a bowl.
9. Now stir fry the julienned carrots, and transfer to a bowl.
10. Take out the marinated chicken from the refrigerator. We'll cook this chicken in three batches. Add 1/3rd of the sesame oil mix that we had kept aside to the skillet. When the skillet is hot, add 1/3rd of the marinated chicken, and cook on a high flame. Turn over occasionally, and cook for about 3 minutes. Transfer the cooked chicken to a bowl, and repeat the process twice for the remaining chicken.
11. The last step of cooking is to fry the eggs. Add some oil to the pan (if required), and fry the eggs. Take care not to overcook the eggs. The yoke should be runny when cut - that is the consistency that we are looking for. We have all the ingredients ready to assemble the bibimbap.
12. In a serving bowl, add a cup of rice, and top it up with equal portions of chicken, spinach, mushrooms and carrots. Place a fried egg on the top. Repeat this for all serving bowls. Mix all ingredients mentioned in the bibimbap sauce section, and serve as the accompanying sauce. Since I couldn't source gochujang, I used a Thai red chilli paste. Though it's different from the Korean fermented version, it tasted great, and went well with the bibimbap!
13. (source: https://www.thetakeiteasychef.com/korean-bibimbap-with-chicken-bulgogi-recipe)