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Chicken Bibimbap Recipe (Easy Korean Rice Bowl)

With gochujang sauce, crunchy vegetables and homemade spicy mayo
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4

Ingredients
  

  • 2 lbs ground chicken
  • 6 cups cooked sticky rice
  • 4 Persian cucumbers
  • 4 eggs
  • 2 carrots
  • 1/2 cup scallions chopped
  • 4 cloves garlic minced
  • 2 1/2 Tbsp. brown sugar
  • 1 Tbsp. sriracha
  • 1 Tbsp. gochujang
  • 2 tsp. sesame oil

Spicy Mayo

  • 3/4 cup mayonnaise
  • 1/4 cup sriracha
  • 1 Tbsp. lemon juice
  • 1/2 tsp. garlic powder
  • water to thin

Instructions
 

Rice Cooker Instructions

  • Place 2 cups of uncooked sushi rice into the rice cooker. Pour in 3 cups of water. Turn on the rice cooker. Once the rice cooker turns itself off, let the rice steam for 10-20 minutes. 

Stovetop Instructions

  • Bring 3 cups of water to a boil in a medium-sized saucepan. Stir in the 2 cups of sushi rice using a rice paddle or wooden spoon. Cover and reduce heat to low. Cook rice, covered, 15-20 minutes until the water is absorbed. 

Rice Bowl Instructions

  • Make the spicy mayo: Combine all ingredients in a small bowl. Set aside.
  • Heat the oil in a large nonstick pan over medium heat. Add the garlic and saute until sizzling.
  • Add the ground chicken to the hot pan. Cook until the chicken is browned.
  • Stir in the sriracha, gochujang, brown sugar and scallions. Coat the cooked chicken in the sauce. Simmer 2-3 minutes. Remove from heat.
  • In a separate pan coated with nonstick spray, fry the eggs over medium-high heat. Do not flip. Remove from heat.
  • Assemble the bowls: Divide the rice among 4 bowls. Top with chicken mixture, sliced cucumbers and shredded carrots. Finish each bowl with one fried egg and a spoonful of spicy mayo. Garnish with roasted sesame seeds, if desired. 
Keyword chicken, gluten free, healthy, low fat
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