House of Asia > Recipes > Bibimbap with chicken bulgogi

Bibimbap with chicken bulgogi

60 min

4 servings

slightly spicy

4.7 / 5. Number of votes: 111

No one has rated this recipe yet.

A legendary dish in Korean cuisine? Of course, we're talking about bibimbap, which consists of rice with vegetables, meat, egg, and chili paste. Discover our chef's variations on this dish.

Chicken Vegetables Korean over 30 minutes

Ingredients

1 sachet House of Asia Medium-Spicy Bulgogi Paste

200 g previously cooked House of Asia sushi rice

50 ml House of Asia Roasted Sesame Oil

2 tablespoons House of Asia Light Soy Sauce

2 tablespoons Oyster sauce House of Asia

3-4 tablespoons of previously roasted White Sesame House of Asia

1 spoon House of Asia Rice Vinegar

160 gr Mung bean sprouts House of Asia

50 g previously soaked and sliced Shiitake mushrooms House of Asia

1 jar Garlic pastes House of Asia or 5-6 tablespoons of finely chopped garlic

400 g chicken breast, thinly sliced

100 g green spring onions

50 g green beans

50 g carrots cut into matchsticks

100 g zucchini cut into half-slices

100 g cucumber, cut into thin slices

4 eggs

100 g of ready-made kimchi

Black pepper and salt to taste

2-3 tablespoons of oil for frying

SOS:

3 tablespoons Marinades for pork Gochujang bulgogi BBQ O'Food

1 spoon House of Asia Light Soy Sauce

1 spoon House of Asia Roasted Sesame Oil

1 teaspoon House of Asia Garlic Pastes 2 finely chopped garlic cloves

1 spoon of honey

3 tablespoons of boiled water

A method of preparing

1. Mix the chicken with the bulgogi paste and refrigerate for at least an hour. Combine all the sauce ingredients in a bowl.

2. Prepare the rice according to the instructions on the package (you will need House of Asia Sushi Rice Sauce).

3. Salt the cucumber slices, set aside for 10 minutes, then drain, pat dry and place in a bowl, add a tablespoon of sesame seeds, a teaspoon of toasted sesame oil and a tablespoon of rice vinegar, mix and set aside.

4. Rinse the sprouts under running water. Heat a tablespoon of toasted sesame oil in a pan and sauté a tablespoon of garlic paste and the sprouts. Season with 2 tablespoons of oyster sauce and cook for 2 minutes, stirring constantly. Finally, add 2 tablespoons of green onions, salt and pepper to taste, mix well, and set aside.

5. Sauté the mushrooms in a heated tablespoon of oil, add 2 tablespoons of light soy sauce, 2 tablespoons of garlic paste, and cook for 3-4 minutes, until the mushrooms are golden brown. Finally, add 2 tablespoons of toasted sesame oil and cook for another minute. Sprinkle with a little sesame seeds, and set aside.

6. In the same pan, heat a tablespoon of oil, add the zucchini, a tablespoon of garlic paste, and salt, and fry for about 2 minutes. Then add a tablespoon of toasted sesame oil, a tablespoon of chopped spring onion, and a teaspoon of sesame seeds. Mix well and set aside.

7. Pour a tablespoon of toasted sesame oil into the reheated pan, add the carrots, fry for a minute, stirring constantly, at the end add a tablespoon of garlic paste and salt, mix and set aside.

8. Boil the beans in salted water for a few minutes, then drain and put them in a heated pan, add a tablespoon of garlic paste, a tablespoon of toasted sesame oil, sprinkle with sesame seeds, mix and set aside.

9. Pour oil into the same pan again and fry the marinated chicken for 5-6 minutes over medium heat, until the sauce slightly evaporates.

10. The last step is to fry the fried eggs.

11. Divide the rice, kimchi and other toppings evenly into 4 bowls, add the egg at the very end and pour the previously prepared sauce over everything, sprinkle with the remaining sesame seeds and spring onions.

TIP: You can also use Jasmine Rice, Lotus Rice or Basmanti rice to prepare the dish.