Chicken Bibimbap

Step 1

Slice chicken breast into thin strips. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp minced garlic.

Step 2

Marinate chicken strips in the mixture for 10 minutes.

Step 3

Blanch spinach in boiling salted water for 1-2 minutes, drain, squeeze dry, and toss with 0.5 tsp sesame oil and a pinch of salt.

Step 4

Heat 1 tbsp vegetable oil in a 12-inch skillet over medium-high heat. Cook marinated chicken strips for 5-6 minutes until golden and cooked through. Transfer to a plate.

Step 5

In the same skillet, sauté sliced mushrooms with a pinch of salt for 3 minutes. Transfer to a plate.

Step 6

Add shredded carrot and julienned zucchini to skillet, toss with 1 tsp sesame oil, cook for 2 minutes until tender-crisp. Season with salt.

Step 7

Fry eggs in a separate 8-inch nonstick skillet over medium-high heat to your desired doneness.

Step 8

In a small bowl, whisk gochujang paste with 1 tbsp water or broth to create a pourable sauce.

Step 9

Divide warm cooked rice between two bowls. Arrange blanched spinach, cooked chicken, mushrooms, carrot, and zucchini in sections on top of rice.

Step 10

Top each bowl with a fried egg and drizzle gochujang sauce over everything.

Step 11

Garnish with sesame seeds and chopped scallions. Serve immediately and mix everything together before eating.