Spicy Chicken Bibimbap

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When I think of comfort food other than the traditional southern classics, bibimbap always comes to mind. If you’re not familiar bibimbap its a rice dish full of goodies meant to be mixed around. I think the fact its so customizable makes it such a great warm comforting dish. You can put your favorite protein or veggies. The only must in my opinion is the nested egg on top.

I’m what you would call a egg hater. When I was a kid I couldn’t stand the sight, smell or look of eggs. I’ve deduced it down to a textural thing. When I was in culinary school I learned the value of a egg yolk! A egg yolk adds such deepness, richness and flavor to so much that would be otherwise pretty plain. Egg whites, I cant say too much bad about them because I bake with them and what not. but alone absolutely not. im one of those that break the yolk and toss the rest to the side. Eggs happen to be a weakness for me. In this dish it is a absolute necessity.

The great thing about rice dishes is during the week you can throw your leftovers in, boil some rice, add a pinch of this and that and enjoy! Try this recipe out and let me know what you think!


  • 3 Chicken breast
  • 1/2c sambal garlic chili sauce
  • 5 cloves garlic
  • 2 green onions
  • 1tb soy sauce
  • 1tsp sesame oil
  • 4 oz beer
  • 1 tsp salt
  • 2 leeks, chopped, quartered
  • 6 oz Mushrooms , thick sliced
  • 3 serrano peppers, split (seeded optional)
  • 1 lime, quartered
  • 2 carrots, grated
  • 2c broccoli florets
  • 1c jasmine rice
  • 1.5c water


  • To make the marinade combine beer, sambal, garlic, green onions, soy sauce, sesame oil and salt.
  • Chop chicken into chunk and add to marinade. Let sit for 1 hour to overnight.
  • Make rice by bringing 1.5c of water to a boil, add in rice , reduce to simmer and cook according to package instructions.
  • Sear chicken in hot cast iron or wok for 10 minutes.( Timing depends on size of chicken, cook thoroughly) Working in batches never over crowd the pan.
  • Once chicken is done and as long as bottom isn’t burnt. Toss in mushroom, serrano peppers and leeks. Cook on both sides for about 3 minutes each sprinkle with salt once finished. Toss in broccoli at this point and sauté for 6 minutes.
  • For crispy broccoli toss in air fryer and air fry for 15 minutes at 400.
  • Fry your egg in a non stick skillet with a light amount of oil for one minute. Lowering the heat once egg is in the pan to cook the whites leaving a runny yolk.
  • Assemble by adding rice at the bottom. Followed by chicken and veggies. Topping it all off with your egg. Sriracha mayo optional, Serve with limes, spring rolls and chopsticks!

5 responses to “Spicy Chicken Bibimbap”

  1. I totally get it! I can only handle it on a fried egg maybe it’s because when you pop it, it’s not too intertwined with the white. A poached egg on the other hand will never happen for me.

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