HOUSE OF ASIA
See the recipe
Bibimbap – Korean Bowl of Taste
This colorful chicken bibimbap is a quick trip to Korea without leaving home. Aromatic rice, crispy vegetables, and a creamy egg combine with a bold kimchi sauce for a perfectly balanced dish.
Ingredients
- 2 tablespoons House of Asia Light Soy Sauce
- 2 tsp House of Asia White Sesame
- 1 jar Kimchi House of Asia drained from the brine
- 1 can Shittake Mushrooms in House of Asia Marinade drained from the marinade
- 50 gr House of Asia Kimchi Pastes
- 200 g jasmine rice
- 20 g garlic, finely chopped
- 10 g ginger, finely chopped
- 200 g chicken breast
- 4 eggs
- 1 carrot, cut into thin strips
- 50 g chives, finely chopped
- 1 spoon of honey
- 50 ml of water
- salt and pepper to taste
- Oil
A method of preparing
- In a small pot, combine kimchi paste, water and honey, bring to a boil and set aside to cool.
- Slice the chicken into thin strips. Season with soy sauce, salt, and pepper, and fry in a pan until golden brown. Meanwhile, cook the jasmine rice according to the package instructions.
- Sauté the shitake mushrooms with garlic and ginger in oil. In the same pan, briefly fry the carrots – they should remain crispy. Fry the eggs until they're fried.
- In a large bowl, combine the rice and remaining ingredients. Top with a fried egg, sprinkle with sesame seeds and chives, and drizzle with the prepared kimchi sauce.
Serve in warmed bowls – this will keep the rice warm and the egg runny longer.
You can also add Ipincio Crispy Chili in Oil or a bit of gochujang paste if you like a spicier version of bibimbap.
You can buy our products here
Chicken 
Korean 
over 30 minutes 
Beef 
Vegetables 
Pasta 