Best Bibimbap With Chicken And Mushrooms Recipes

CHICKEN BIBIMBAP RECIPE BY TASTY

Chicken Bibimbap Recipe by Tasty image

This Chicken Bibimbap is flavor-packed and makes a perfect lunch or dinner to share with a friend. You'll start by tossing chicken in an easy garlic-soy marinade that will ensure your chicken is crisp and caramelized when you cook it. Then, you'll keep building the dish with cooked carrots, spinach, and shiitake mushrooms. Fry up a couple of eggs and you're ready to serve a delicious meal.

Provided by Katie Aubin

Categories Dinner

Time 1h

Yield 2 servings

Number Of Ingredients 18

Ingredients

3 cloves garlic, minced, divided
2 teaspoons fresh ginger, minced
2 scallions, thinly sliced, plus 1 bunch, sliced on the bias, divided
¼ cup soy sauce
4 tablespoons sesame oil, plus 2 tablespoons, divided
1 tablespoon mirin
1 tablespoon light brown sugar
1 lb boneless, skinless chicken thighs, sliced into 1/2 inch (1 1/4 cm) strips
4 cups fresh spinach
kosher salt, to taste
freshly ground black pepper, to taste
2 large carrots, julienned
8 oz shiitake mushroom, stems removed, thinly sliced
1 tablespoon unsalted butter
2 large eggs
sushi rice, cooked
1 cup cabbage kimchi
persian cucumber, thinly sliced

Steps:

In a shallow dish, combine 2 cloves of garlic, the ginger, 2 thinly sliced scallions, the soy sauce, 2 tablespoons sesame oil, the mirin, and brown sugar, and whisk to combine.
Add the chicken and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes.
Bring a large pot of water to boil over high heat and season generously with salt. Prepare an ice bath in a large bowl. Blanch the spinach in the boiling water for 30 seconds, then transfer to the ice bath to shock, then drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, salt, and pepper.
In a medium skillet, heat 1 teaspoon of sesame oil over medium heat. Add the carrots and cook until softened, 2-3 minutes. Remove from the pan and set aside. Season with salt.
In the same skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the remaining clove of garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook, stirring frequently, until softened, about 2 minutes. Season with salt, then remove from the pan and set aside.
In the same skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Add the marinated chicken and sauté, stirring occasionally, until cooked through, about 5 minutes.
Heat a nonstick pan over medium-high heat. Melt the butter in the pan. Once the foaming subsides, crack the eggs into the pan and cook until the whites are firm and golden brown around the edges and the yolks are still runny, or to your desired doneness.
To assemble the bibimbap bowls, top the rice with the chicken, kimchi, sliced scallions, carrots, spinach, mushrooms, cucumbers, and fried eggs.
Enjoy!

Nutrition Facts : Calories 887 calories, Carbohydrate 27 grams, Fat 57 grams, Fiber 9 grams, Protein 70 grams, Sugar 11 grams

BIBIMBAP BY CHEF ESTHER CHOI RECIPE BY TASTY

Bibimbap By Chef Esther Choi Recipe by Tasty image

Here's what you need: ribeye steak, green onions, red chili, garlic, soy sauce, sesame oil, sugar, mirin, fresh spinach, sesame oil, salt, bean sprout, yellow squash, zucchini, daikon radish, water, carrot, dried shiitake mushroom, hot water, garlic, gochugaru, sesame seeds, cucumber, purple rice, fried eggs, green onions, nori seaweed, kimchi, gochujang

Provided by Pierce Abernathy

Categories Dinner

Yield 4 servings

Number Of Ingredients 29

Ingredients

8 oz ribeye steak, thinly sliced
2 green onions, chopped
½ red chili, thinly sliced
1 clove garlic, thinly sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons sugar
1 teaspoon mirin
1 cup fresh spinach
½ cup sesame oil, divided, plus 1 tablespoon
3 tablespoons salt, divided
¼ cup bean sprout
½ yellow squash, julienned
½ zucchini, julienned
¼ cup daikon radish, julienned
¼ cup water
½ carrot, julienned
¼ cup dried shiitake mushroom
½ cup hot water
2 cloves garlic, minced, divided
1 tablespoon gochugaru
2 teaspoons sesame seeds, plus more for garnish
1 cucumber, halved lengthwise, seeded and sliced
4 cups purple rice, cooked - equal portions of white, black, and brown rice
4 fried eggs
2 green onions, cut into 2-inch (5-cm) pieces, thinly sliced
1 tablespoon nori seaweed, thinly sliced
¼ cup kimchi, thinly sliced, for serving
¼ cup gochujang, for serving

Steps:

To marinate the meat, add the ribeye to a medium bowl with the green onion, red chili, garlic, soy sauce, sesame oil, sugar, and mirin. Mix until the meat is well-coated. Marinate in the refrigerator for at least 30 minutes.
Bring a large pot of water to boil over high heat and season generously with salt. Blanch the spinach for 30 seconds, transfer to an ice bath to shock, and drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, a pinch of salt, and pepper.
Blanch the bean sprouts for 1-2 minutes, then shock the ice bath. Strain and pat dry with a paper towel. Transfer to a small bowl and season with 1 teaspoon sesame oil, a pinch of salt, and pepper.
In a medium skillet over medium heat, add 1 tablespoon of sesame oil, the yellow squash, and 1 teaspoon salt. Sauté for 2-3 minutes, until the squash is softened. Set the squash aside in a small bowl.
In the same skillet over medium heat, add another tablespoon of sesame oil, the zucchini, and 1 teaspoon of salt. Sauté for 2-3 minutes, until the zucchini is softened. Set aside in a small bowl.
Add another tablespoon of sesame oil, the daikon, and a teaspoon of salt to the same skillet and for sauté over medium heat for 30 seconds. Add ¼ cup (60 ml) of water and cook until liquid has evaporated, 4-5 minutes. Set aside in a small bowl.
In the same skillet over medium heat, add another tablespoons of sesame oil, the carrots, and 1 teaspoon of salt and sauté for 2-3 minutes, until softened. Set aside in a small bowl.
In a small bowl, pour the hot water over the dried mushrooms and soak for 5 minutes, or until the mushrooms have softened. Wring out excess moisture from the mushrooms and thinly slice.
In the skillet over medium heat, add 1 tablespoon of sesame oil and sauté 1 minced clove of garlic for 30 seconds, or until fragrant. Add the mushrooms and sauté for 2-3 minutes more. Set aside in a small bowl.
Add the remaining ¼ cup (60 ml) of sesame oil to a liquid measuring cup or small bowl. Add 2 teaspoons of salt, the remaining minced garlic clove, the gochugaru, and sesame seeds and whisk to combine.
Pour a bit of the seasoned oil over the sautéed beans sprouts, sliced cucumber, and blanched spinach, tossing with your fingers to coat.
Heat a large skillet over high heat, then add the ribeye and marinade and stir-fry for 2-3 minutes, until the beef is browned. Remove the pan from the heat.
Assemble the bibimbap: Place the rice in the center of a shallow dish. Add the cucumber, mushrooms, zucchini, carrots, daikon, spinach, bean sprouts, and yellow squash around the sides of the rice. Scoop the beef into the center of the rice and top with the fried egg. Garnish with thinly sliced green onions and nori and a sprinkle of sesame seeds.
Serve the bibimbap with kimchi and gochujang. To eat, mix everything together.
Enjoy!