Bibibop Chicken Recipe
The Bibibop Chicken Recipe features marinated, grilled chicken served with a variety of fresh toppings like vegetables, rice, and a flavorful sauce. Inspired by Korean Bibimbap, the dish offers a balanced combination of savory, tangy, and spicy flavors. It's customizable, healthy, and perfect for a quick, satisfying meal.
Equipment
- Skillet or grill pan
- Large mixing bowl
- Small bowl (for sauce)
- Knife and cutting board
- Spoon and spatula
- Rice cooker or pot for cooking rice
Ingredients
For the Chicken Marinade:
- 2 boneless skinless chicken breasts (about 1 lb)
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 cloves garlic minced
- 1 tsp ginger minced
- 1 tbsp gochujang Korean chili paste – optional for heat
For the Bibibop Bowl:
- 1 cup cooked white rice you can also use brown rice for a healthier option
- 1 cup spinach lightly sautéed
- ½ cup shredded carrots
- ½ cup sliced cucumber
- 1 small avocado sliced
- 1 egg fried sunny-side up
- 2 tbsp sesame seeds
- 1-2 tbsp pickled ginger optional
For the Dressing:
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp sesame seeds for garnish
Instructions
1: Marinate the Chicken
- Start by preparing the marinade. In a small bowl, combine the soy sauce, sesame oil, rice vinegar, honey, minced garlic, ginger, and gochujang (if using). Whisk everything together until smooth.
- Place your chicken breasts in a resealable plastic bag or shallow dish, then pour the marinade over the chicken. Let it sit in the refrigerator for at least 15 minutes, but up to an hour is even better for deeper flavor.
2: Cook the Rice
- While the chicken marinates, cook your rice. You can use a rice cooker or cook it on the stovetop, following the instructions on the rice package.
- I usually go for jasmine rice because it pairs so well with the other ingredients. Once done, fluff it with a fork and set it aside.
3: Prepare the Vegetables
- Next, let’s get our veggies ready! Lightly sauté the spinach in a pan for about 10-15 minutes until wilted. Shred the carrots using a grater or a food processor, slice the cucumber thinly, and cut your avocado into wedges.
4: Cook the Chicken
- Heat a skillet or grill pan over medium-high heat. Once it’s hot, add the marinated chicken breasts and cook for 15-20 minutes per side, or until they reach an internal temperature of 165°F (75°C). Remove from heat and let the chicken rest for a few minutes before slicing it into thin strips.
5: Assemble the Bibibop Chicken Bowl
- Now, it’s time to assemble! Start by placing a scoop of warm rice in the bottom of each bowl. Next, layer on the sautéed spinach, shredded carrots, cucumber slices, avocado, and the sliced chicken.
- Top the bowl with a fried egg, drizzle the dressing over everything, and sprinkle with sesame seeds and optional pickled ginger.
6: Serve and Enjoy!
- Give the bowl a gentle toss to mix everything together before digging in. The flavors and textures should come together beautifully with every bite!
Notes
❖ For a Spicy Kick: If you love spice, feel free to add extra gochujang or even a bit of Sriracha to your dressing or marinade. Just make sure to taste as you go to avoid overwhelming the flavors!
❖ Rice Substitutes: For a low-carb option, you can substitute rice with cauliflower rice, which still gives that satisfying “bowl” vibe without the extra carbs.
❖ Storage: If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat the chicken and rice before serving, and consider adding fresh avocado if making it ahead of time.