Spicy Gochujang Veggie and Chicken Breast Bibimbap Bowls
with Jasmine Rice and Fried Eggs
Spicy and saucy are coming your way in this filling dinner! This isn't just another rice bowl. Tonight, gochujang is firing things up, while hearty, sesame sautéed portobello mushrooms change up the veg game. Sunny-side up eggs finish off the dish like a dream!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Portobello Mushroom
1.5 tsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Brown Sugar
1 tsp
Garlic Salt
¾ cup
Jasmine Rice
2 unit
Egg
(Contains Egg)
2 tsp
Sriracha
200 g
Zucchini
1 tbsp
Sesame Oil
(Contains Sesame)
2 tbsp
Gochujang
(Contains Soy, Wheat)
2 unit
Green Onion
170 g
Carrot
2 unit
Chicken Breasts
Not included in your delivery
0.19 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Using a strainer, rinse rice until water runs clear. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.
Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons. Peel, then cut carrot into 1/4-inch half-moons. Cut mushrooms into 1/2-inch slices. Thinly slice green onions. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add half the sesame oil, then mushrooms. Cook, stirring often, until mushrooms soften, 4-5 min. Season with half the garlic salt and pepper. Transfer mushrooms to a plate, then cover to keep warm. Add remaining sesame oil to the same pan, then zucchini and carrots. Cook, stirring occasionally, until veggies are tender-crisp, 4-6 min. Season with remaining garlic salt and pepper. Transfer veggies to the same plate as mushrooms, then cover to keep warm.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then chicken. Cook until golden-brown and cooked through, 5-7 min per side.** Remove from heat. Transfer chicken to a plate. Meanwhile, combine gochujang, brown sugar, soy sauce, sriracha and 1 tbsp warm water (dbl for 4 ppl) in a small bowl. Set aside.
Return the same pan to medium-low. Add 1 tbsp oil (dbl for 4 ppl), then crack in two eggs (dbl for 4 ppl). Season with salt and pepper. Cover and pan-fry until egg whites are set, 2-3 min. (NOTE: The yolks will still be runny! If you prefer well-cooked eggs, cook for an extra 2 min.) Remove the pan from heat.
Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls, then top with veggies and chicken. Drizzle as much of the gochujang sauce over top as you desire. Top with fried eggs. Sprinkle with remaining green onions.
