Bibimbap With Chicken and Mushrooms
- Total Time
- About 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings.
- 8ounces boneless skinless chicken breast, thinly sliced across the grain
- 1tablespoon soy sauce
- 1teaspoon brown sugar
- 1tablespoon sesame oil
- 1 to 2garlic cloves, to taste, minced or puréed
- 1tablespoon minced ginger
- 2scallions, finely chopped
- Freshly ground pepper to taste
- 2tablespoons rice vinegar
- 1tablespoon sesame oil
- 2large garlic cloves, minced or puréed
- 2 to 3scallions, minced
- 1tablespoon toasted sesame seeds
- Salt to taste
- Korean red pepper paste (kochujang) to taste (available at Korean markets)
- 2medium turnips, thinly sliced, then cut in matchsticks
- ¾pound broccoli rabe, thick stems trimmed away
- 6fresh shiitake mushrooms, stemmed and sliced
- Soy sauce to taste
- 1tablespoon canola oil
- 1½ to 2cups brown rice, barley, quinoa or another grain of your choice, cooked (keep hot)
- 4eggs (optional)
- Korean red pepper paste (kochujang) to taste (available at Korean markets)
- 2sheets nori seaweed (kimgui), lightly toasted* and cut into thin strips (optional)
- 2teaspoons toasted sesame seeds or black sesame seeds
- Toast nori sheets (if not toasted already) by quickly passing them over a gas flame (hold with tongs) until crisp.
For the Chicken
For the Vegetables
For the Rice and Garnishes
Preparation
- Step 1
Marinate the chicken. Mix together the soy sauce, sesame oil, garlic, ginger, scallions and pepper and toss with the sliced chicken. Refrigerate for 30 minutes.
- Step 2
Mix together the rice vinegar, sesame oil, garlic, scallions, sesame seeds, chili paste and salt to taste in a small bowl or measuring cup. Set aside.
- Step 3
While the chicken is marinating, toss the prepared turnips with salt to taste and place in a colander in the sink for 15 to 30 minutes. Rinse and squeeze dry. Place in a bowl and toss with 2 teaspoons of the vinegar and sesame oil mixture. Add salt or soy sauce to taste. Set aside in the refrigerator.
- Step 4
Steam the broccoli rabe over an inch of boiling water until tender, about 5 minutes, or blanch for 3 to 4 minutes in salted boiling water. Transfer to a bowl of cold water, drain and squeeze out excess water. Remove from the heat and toss in a bowl with 1 tablespoon of the vinegar and sesame oil mixture. Add salt or soy sauce to taste.
- Step 5
Heat a wok or large, heavy skillet over medium-high heat until a drop of water evaporates immediately on contact. Add the canola oil. Stir-fry the chicken for 3 to 5 minutes, until it is lightly browned and displays no sign of pink, and remove to a plate. Do not overcook or the pieces will be dry. Add the shiitakes to the pan, let sit without stirring for 1 minute, then stir-fry for another minute or two, until tender. Remove to a plate.
- Step 6
Fry the eggs in the hot pan or in a separate nonstick skillet until the whites are set and the yolks are still runny. Season with salt and pepper.
- Step 7
Heat 4 wide soup bowls. Place a mound of hot grains in the middle of each one and surround with the chicken and vegetables, as well as kimchi if desired, each ingredient in its own little pile. Place a fried egg and a small spoonful of chili paste on top of the rice and garnish with the toasted nori and sesame seeds. Serve at once. Diners should break the egg into the rice. Pass the chili paste and add more as desired.
Tip
- Advance preparation: You can do this in whatever order is convenient for you. The grains can be cooked ahead and reheated. The vegetables can all be prepared ahead and refrigerated, then reheated before serving. It's best to cook the chicken and mushrooms just before serving so they're nice and hot. But since this is often a way to use leftovers, you can also reheat.
Private Notes
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Cooking Notes
Adrian
Easy and delicious! I used carrots and zucchinis chopped in sticks, and red onions, all lightly cooked with a little of sesame oil. Now, instead of adding a small spoon of chili paste (Gochujang), I made an easy preparation with two spoons of the chili paste, a quarter of an onion and a quarter of an apple (peeled), a tablespoon of soy sauce and a couple of tablespoons of rice vinegar, all blended together, and used it to pour it over the bibimbap after being served. It turned out very well!
Kent MacLean
A couple of issues. The brown sugar in the ingredient list doesn't occur in the recipe. It says to salt to taste the turnips but then you wash that salt off. Not sure how that works. everything else works well. I will substitute carrots for the turnips to cut down on some bitterness.
chris
Yum! The cold kimchi added a change to the palette but it was equally consumed used asparagus instead Oh rabe but they are close enough Will make again
Pam
You can substitute pressed tofu for chicken and kale for broccoli rabe.
Adrian
Easy and delicious! I used carrots and zucchinis chopped in sticks, and red onions, all lightly cooked with a little of sesame oil. Now, instead of adding a small spoon of chili paste (Gochujang), I made an easy preparation with two spoons of the chili paste, a quarter of an onion and a quarter of an apple (peeled), a tablespoon of soy sauce and a couple of tablespoons of rice vinegar, all blended together, and used it to pour it over the bibimbap after being served. It turned out very well!
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