Sesame Chicken Bibimbap

When it comes to barbeque, I rank Korean BBQ above both Texan and Carolina.  Sorry.  Chalk it up to my being so completely delusional from this whole egg-white-and-plain-skinless-chicken-dealio if you want.  I don’t care.  Korean BBQ = RadSauce.

Yeah, my presentation skills could use some work.  Don’t hate.

What’s even better than a nice, juicy plate of bulgogi?  Bulgogi served atop a bed of rice and veggies with warm egg yolk swirling through this bowl of love.  Bibimbap is pretty simple–it’s literally meat and veggies on rice with egg on top.  Boom.  And it’s totally customizable.  Seriously.  You can get CAH-RAYZZEE with it if you want…I’ve been on a bibimbap rampage this week.  This recipe, by far, was my most successful creation–Ross agreed weakly from his food coma.  So did the dogs.  I’m such an enabler.

I opted for chicken because a) I wanted to take a new spin on the whole thing since I’ve never seen chicken in bibimbap and besides, who doesn’t like chicken?, b) I’m on a diet that forbids red meat/most foods that make my life worth living and c) traditional bulgogi is too much effort for me.  So chicken = win.

INGREDIENTS

2 lbs Boneless, Skinless Chicken Breast

1/4 c Sesame Oil

2 T Rice Vinegar

1/4 c Coconut Aminos

1 t Chili Powder

2 t Fresh Grated Ginger

1/4 t Dry Mustard

1 t Salt

1 t Black Pepper

1 Head Cauliflower

6 Eggs

Hot and Cold Veggies/Toppings of Choice

INSTRUCTIONS

Pound the chicken breasts to 1/2 inch.  Place in a dish along with the sesame oil, vinegar, coconut aminos, chili powder, ginger, mustard, salt, and pepper.  Allow to marinate for at least 1 hour…but longer is better!

Bake COVERED at 350 degrees for 25 minutes.  Uncover, and bake for an additional 15-20 minutes.  Let rest for 5 minutes out of the oven, then cut into strips.

Grate the cauliflower by hand or in a food processor.  Place in a microwave-safe dish and nuke for 8 minutes or until tender.

Cook the eggs sunny side up (you want nice, runny yolks!) while the chicken is still in the oven.

To assemble the bibimbap, place a layer of cauliflower rice in a bowl or on a plate.  Assemble toppings and veggies of choice, then top with the chicken pieces.  Top everything off with the sunny side up eggs.

Admire your presentation skills, then mix it all up and dig in!

Bonus Points!!  I found this new hot sauce at Whole Foods last week from Tessemae’s.  It’s good on anything and everything…but ESPECIALLY this!

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5 Comments on Sesame Chicken Bibimbap

  1. carly
    September 9, 2012 at 12:36 pm (2 years ago)

    This looks awesome!! What do you recommend for great toppings? I’m just not that creative… :-/

    Reply
    • tgipaleo
      September 9, 2012 at 2:07 pm (2 years ago)

      I used roasted zucchini, baked and sliced sweet potato, and jalapeno sauerkraut!

      Reply
  2. teabagginit
    September 9, 2012 at 3:56 pm (2 years ago)

    runny eggs on top of anything = a win in my book. i hate egg yolk unless it’s running like a kenyan. :) yolk is the ultimate sauce and i’m diggin on that dish!

    Reply
  3. EunYeong Park
    November 5, 2012 at 10:52 am (2 years ago)

    Haha I am Korean and I love how you are making Bibimbap very creatively. I have never seen a Bibimbap with chicken but I would love to try one!

    Reply
    • tgipaleo
      November 5, 2012 at 4:54 pm (2 years ago)

      Thanks! I definitely prefer the “real thing” with BBQ beef, but the chicken lightens it up a bit. You can get really creative!

      Reply

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