Korean Chicken Bibimbap Bowls

Korean chicken bibimbap bowls layer rice, sautéed vegetables, tender chicken, fried eggs, and gochujang for an easy stovetop dinner.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups long-grain white rice
• 1 medium carrot
• 1 medium zucchini
• 2 cups baby spinach
• 2 tbsp gochujang
• 4 large eggs
• 3 cups water
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp neutral cooking oil
• 2 cloves garlic

Cooking instructions

1. Rinse the rice until the water runs mostly clear. Combine it with 3 cups water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. (about 23 min) — Low simmer
2. Slice the chicken into bite-size pieces. Toss with soy sauce and 1 teaspoon sesame oil. (about 3 min)
3. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Cook the chicken for 6 to 8 minutes, stirring occasionally, until browned and the thickest pieces reach 165°F. (about 8 min) — Medium-high
4. Add the remaining neutral oil to the skillet. Sauté the sliced carrot and zucchini for 4 to 5 minutes until tender-crisp. Add the garlic and spinach, then stir for 1 to 2 minutes until the spinach wilts. Transfer the vegetables to a plate. (about 7 min) — Medium-high
5. Heat the remaining sesame oil in the skillet over medium heat. Fry the eggs for 3 to 4 minutes until the whites are set and the yolks reach your preferred doneness. (about 4 min) — Medium
6. Divide the rice among four bowls. Layer on the vegetables, chicken, and fried eggs. Serve each bowl with 1/2 tablespoon gochujang. (about 3 min)