Chicken bibimbap bowls
Rice topped with separately seasoned vegetables, a fried egg and a spoon of gochujang, mixed together at the table. Everything looks like a lot of small jobs and comes together fast.
Notable for: B vitamins, iron, antioxidants
Ingredients
- 610 gchicken breast, diced small
- 320 glong grain white rice
- 200 gcarrots, matchsticks
- 120 gbaby spinach
- 1telegraph cucumber, matchsticks
- 4eggs, size 7
- 60 ggochujang (korean chilli paste)
- 30 mlsoy sauce
- 15 gcrushed garlic
- 10 gcrushed ginger
- 10 mlsesame oil
Method
Put the rice on to cook.
Toss the chicken with half the garlic, half the ginger, a splash of soy sauce and a little sesame oil, then cook it in a hot pan for 6 minutes until browned through, and set it aside.
Cook the carrot briefly in the same pan with a touch of sesame oil until just tender, 2 minutes, then set it aside.
Wilt the spinach in the pan for 1 minute with the rest of the garlic and ginger, then set it aside.
Fry the eggs sunny side up in the last of the sesame oil.
Build the bowls with rice, the chicken, carrot, spinach and raw cucumber arranged in sections, the egg on top, and a spoon of gochujang mixed with a splash of soy sauce on the side, then stir everything together before eating.
Keep the toppings separate until serving
Bibimbap means mixed rice, but it's only mixed at the table. Cooking and plating the chicken, carrot and spinach separately is what gives the bowl its texture and colour before it all gets stirred through.
Storage
Keeps three days in the fridge with the egg left off.
Fry a fresh egg for each reheated portion rather than reheating a cooked one.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.