Korean Kimchi Chicken Diced Bibimbap

A vibrant Korean kimchi chicken diced bibimbap featuring savory marinated chicken, tangy kimchi, fresh lettuce, corn, and a fried egg over black rice.

Ingredients

• 300 g chicken breast
• 150 g kimchi
• 1 bowl cooked black rice
• 1 egg
• 5 cherry tomatoes
• 50 g corn kernels
• 50 g lettuce
• 10 g seaweed flakes
• 3 slices ginger
• 2 cloves minced garlic
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1/2 tsp ground black pepper
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tsp white sugar
• 1 tbsp cornstarch
• 1 tbsp cooking oil
• 1 tsp chili powder
• 1.5 tbsp Korean chili paste
• 1 small bowl water
• 1 tbsp chopped green onions
• 1 tsp white sesame seeds

Instructions

1. 1Prepare and Marinate Chicken

   

   Place the diced chicken breast into a bowl along with ginger slices and minced garlic. Add light soy sauce, dark soy sauce, ground black pepper, oyster sauce, honey, white sugar, and cornstarch. Mix and rub the ingredients evenly, marinate for 15 minutes, and then drizzle with cooking oil to lock in the moisture.

   Tip: Adding a drizzle of cooking oil at the end of marinating helps seal in the juices so the chicken stays tender when cooked.
2. 2Mix the sauce

   

   Combine light soy sauce, ground black pepper, white sugar, chili powder, Korean chili paste, and starch in a clear glass measuring cup. Pour in a small bowl of water and stir the mixture continuously until completely smooth and even.

   Tip: Dissolving the starch thoroughly in the water beforehand prevents any lumps from forming when the sauce hits the hot pan.
3. 3Stir-Fry Chicken and Kimchi

   

   Heat the pan, spray with oil, and add the marinated chicken pieces. Stir-fry the chicken until it turns golden brown, then add kimchi and mix thoroughly. Pour in the prepared sauce, sprinkle with chopped green onions, and simmer over medium heat to reduce the sauce.

   Tip: Ensure the pan is properly heated before adding the chicken to achieve a nice golden sear.
4. 4Base Plating with Black Rice

   

   Start assembling the dish by adding cooked black rice into the serving bowl as the base layer. Arrange the corn kernels and fresh lettuce alongside the rice.

   Tip: Press the black rice gently into the bottom of the bowl to create a stable foundation for the toppings.
5. 5Stir fry chicken and kimchi

   

   Heat the pan and spray with oil then add the marinated chicken pieces and stir fry until golden brown. Add the kimchi into the pan mix well with the chicken and prepare for the next step.

   Tip: Make sure the pan is sufficiently hot before adding the chicken to get a nice golden sear on the outside.
6. 6Simmer with sauce

   

   Pour the previously prepared soul sauce directly over the chicken and kimchi mixture in the pan. Sprinkle with chopped green onions and let it simmer over medium heat until the sauce reduces and thickens nicely.

   Tip: Simmering over medium heat allows the flavors to deeply penetrate the chicken and kimchi while thickening the sauce to a glossy coat.
7. 7Base Plating with Black Rice

   

   Start assembling the dish by adding cooked black rice into the serving bowl as the base layer. Arrange the corn kernels and fresh lettuce alongside the rice.

   Tip: Press the black rice gently into the bottom of the bowl to create a stable foundation for the toppings.

Storage & Reheating

Burn It Off

Frequently Asked Questions