Bibimbap in a Frying Pan

Name: Bibimbap in a Frying Pan
Yield: 2 servings
Cuisine: American
Ingredients: 520 grams Hot cooked white rice; 1 fillet Teriyaki chicken (use your prefered teriyaki chicken recipe or use store-bought); 1 fillet (a) Chicken (I used breast meat); 1 tbsp each (a) Sugar, soy sauce, and mirin; 1 tsp (a) Doubanjiang; 1 tbsp and 1/2 teaspoon (a) Sake; 1 1/2 tsp each (a) Grated ginger and grated garlic; 2 Eggs; 1 dash each Sesame oil, salt; 1/2 Carrot; 1 tsp each Salt, sesame oil; 1 bag Spinach or komatsuna; 1 tsp Soy sauce; 2 packets (b) Bean sprouts; 2 tsp (b) Vinegar; 1 tsp each (b) Soy sauce and lemon juice; 1 1/2 tsp each (b) Chicken soup stock powder and sesame oil; 1/4 tsp each (b) Ginger and garlic (both grated); 1 tsp each Gochujiang and water (or juice *See Helpful Hints); 3 drops Oyster sauce

cookpad.japan @cookpad_jp

I wanted to eat bibimbap at home, so I made this with extra care given to its color presentation.

I don't have particular tips, but by using a light fruit juice such as pear juice (but not a citrus or milk-based juice) instead of water to make the bibimbap sauce, you can make the sauce little less spicy. The teriyaki chicken with doubanjiang goes really well with this! Using these amounts, if you divide them into 2 batches, and make 1 batch at a time, you can eat piping hot bibimbap! Recipe by Kougakubu Danshi Daigakusei

I wanted to eat bibimbap at home, so I made this with extra care given to its color presentation.

cookpad.japan @cookpad_jp

I wanted to eat bibimbap at home, so I made this with extra care given to its color presentation.

Saved

Ingredients

2 servings

520 gramsHot cooked white rice
1fillet Teriyaki chicken (use your prefered teriyaki chicken recipe or use store-bought)
1fillet (a) Chicken (I used breast meat)
1 tbspeach (a) Sugar, soy sauce, and mirin
1 tsp(a) Doubanjiang
1 tbspand 1/2 teaspoon (a) Sake
1 1/2 tspeach (a) Grated ginger and grated garlic
Kinshi-tamago
2Eggs
1 dasheach Sesame oil, salt
For preparing the vegetables:
1/2Carrot
1 tspeach Salt, sesame oil
1 bagSpinach or komatsuna
1 tspSoy sauce
Bean sprouts namul (you can use store-bought namul)
2packets (b) Bean sprouts
2 tsp(b) Vinegar
1 tspeach (b) Soy sauce and lemon juice
1 1/2 tspeach (b) Chicken soup stock powder and sesame oil
1/4 tspeach (b) Ginger and garlic (both grated)
Bibimpap sauce
1 tspeach Gochujiang and water (or juice *See Helpful Hints)
3drops Oyster sauce

Saved

Steps

1

Refer toto make "Teriyaki Chicken with Doubanjiang" with the "a" ingredients. Cut it into bite-sized pieces.
https://cookpad.wasmer.app/us/recipes/147213-sweet-spicy-and-moist-chicken-teriyaki-with-doubanjiang-great-for-bento-boxes

Sweet, Spicy and Moist Chicken Teriyaki with Doubanjiang (Great for Bento Boxes)
2

Add 1 teaspoon salt into 400 ml boiled water, and boil the carrot for 40 seconds. Let cool in a colander, and mix with 1 teaspoon of sesame oil.
3

Boil the spinach or komatsuna. Soak the stems in boiled water for 30 seconds, then immerse them leaves and all for 30 seconds. Squeeze out the excess water, and chop into 4-5 cm lengths. Mix with 1 teaspoon of soy sauce.
4

Refer toto make a bean sprout namul with the "b" ingredients. Or else use store-bought namul.
https://cookpad.wasmer.app/us/recipes/154994-bean-sprouts-and-carrot-namul

Bean Sprouts and Carrot Namul!
5

You can add carrots to the bean sprout namul, but I made them separately to make this dish more colorful.
6

Beat the eggs well, add a little salt and sesame oil, and mix. Coat a frying pan with oil, and make a thin omelet. Cut it into thin strips to make "kinshi-tamago".
7

If you can't make a thin omelet without breaking it, combine 1 teaspoon of water and 1 teaspoon of katakuriko, and add this mixture into the beaten eggs. Adding this katakuriko slurry makes the omelet less likely to break apart.
8

Combine 1 teaspoon gochujiang and 1 teaspoon water. Add 2-3 drops oyster sauce, if available.
9

Heat a frying pan, and add sesame oil. Add the cooked rice to the frying pan, then add the carrot, komatsuna, bean sprout namul, kinshi-tamago, and chicken teriyaki on top.
10

Drizzle over the sauce from Step 8, and add an egg yolk and sesame seeds on top to taste. (I was planning to add the bean sprout namul on top of bibimbap in this photo, but I forgot it.)