Today I will show a shortcut version of bibimbap. In my opinion, the key for delicious bibimbap is the sauce. If the sauce is good, the rest of ingredients do not matter as much. Bibimbap is a dish that has many ingredients and it has complex cooking steps. Instead of preparing 8 to 10 bibimbap ingredients, this recipe will use a smaller list of cooked mung bean sprouts, bulgogi flavored chicken, rice, and a tasty bibimbap sauce. The taste is very good and the presentation of the dish can be very pretty, so it can be an easy dish to serve your guests. 🙂 Try it someday.
Yield: 3 Servings
Short Korean Lesson
- NolITeo (놀이터) = Playground
- GongWon (공원) = Park
- 1 Pound Mung Bean Sprouts ( 7 Cups Water + ½ tsp Salt)
- 1 Cup Chicken Breast (8 oz)
- 3 Cups Cooked Rice
- Green Onion (For Garnish)
- Red Hot Pepper (For Garnish)
- Sesame Seeds (For Garnish)
- Sesame Oil (Optional)
- 1½ Tbsp Soy Sauce
- 1½ Tbsp Green Onion
- 1 Tbsp Sugar
- 1 Tbsp Garlic, Minced
- ½ Tbsp Cooking Wine or Water
- 1 tsp Sesame Oil
- ½ tsp Sesame Seeds
- ⅛ tsp Black Pepper
- ¼ Cup Hot Pepper Paste
- 1 tsp Sesame Seeds
- 1 tsp Water
- ½ tsp Garlic, Minced
- ½ tsp Vinegar
- ¼ Generous tsp Sugar
- ⅛ tsp Sesame Oil
Obtain 1 chicken breast and cut it into thin strips. You will get about 1 cup (8 oz) of it. You can use chicken thighs or other kinds meat such as pork, beef, or turkey. If you are a vegetarian, you can also use firm tofu or mushrooms instead of the meat.
Mix all the ingredients for the chicken in a bowl: 1½ Tbsp soy sauce, 1½ Tbsp finally chopped green onion, 1 Tbsp sugar, 1 Tbsp minced garlic, ½ Tbsp cooking wine (or Water), 1 tsp sesame oil, ½ tsp sesame seeds, and ⅛ tsp black pepper.
Add the chicken to the sauce and mix it well.
Cover it with plastic wrap and marinate it for at least 10 minutes.
Mix together all the ingredients for the sauce: ¼ cup hot pepper paste, 1 tsp sesame seeds, 1 tsp water, ½ tsp minced garlic, ½ tsp vinegar, ¼ generous tsp sugar, and ⅛ tsp sesame oil. Chill it for later.
Add the marinated chicken to a heated pan and fry it for about 5 minutes on medium.
Obtain about 1 lb of mung bean sprouts. Wash them good and drain.
Add ½ tsp of salt in 7 cups of boiling water.
Add the mung bean sprouts to the boiling water. Cover them and once the water starts to boil again, cook for 3 minutes on high. Do not open the lid while it’s boiling.
When the chicken is lightly golden brown, it is done.
3 minutes later, drain the mung bean sprouts. Keep them hot. You will get about 4 cups. Since the mung bean sprouts will be mixed with the sauce and flavored chicken, you do not have to season the mung bean sprouts separately.
Put about 1 cup worth of cooked rice on a serving bowl or a plate.
This recipe serves about 3, so put a third of the mung bean sprouts on top of the rice.
Put some of the cooked meat on top of the mung bean sprouts.
Put a spoonful of the sauce on top of the meat. To garnish, you can sprinkle some of the chopped green onions, red hot peppers, and sesame seeds on top of everything. If you like sesame oil, drizzle some on top for really great flavor.
Mix all the ingredients together and eat it. This will be a great match with a simple Korean soup such as soy bean paste soup, fish cake soup, egg soup, etc. Enjoy!