Chicken Bibimbap (lean)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

  • 100 g chicken breast (sliced)100g
  • 1 egg (fried, runny yolk)55g

Carbs· 1

  • 55 g jasmine rice (raw, ~½ bowl cooked)55g

Vegetables· 5

  • 50 g spinach (blanched)50g
  • 40 g carrot (julienned)40g
  • 40 g bean sprouts40g
  • 40 g kimchi40g
  • 4 g garlic (minced)4g

Sauces· 1

  • 10 g cili boh (for the chili sauce)10g

Spices· 1

  • pinch of salt(staple)1g

Fats & oils· 1

  • 3 g sesame oil (~¾ tsp)3g
  1. 1 min · hands-free

    Cook the rice. Bring a pot of water to a boil, blanch the spinach 30 sec and the bean sprouts 1 min, drain, and toss each with a little garlic and a few drops of sesame oil.

    Why? Bibimbap's namul are traditionally each dressed in generous sesame oil; here all the veg share just 3 g, with blanching keeping their crunch and colour for far fewer calories.

    Tip: Squeeze the blanched spinach dry before dressing so it doesn't make the rice soggy.

    01:00

    Next up:In a non-stick pan over medium heat, season the chicken strips with a little salt and cook 4–5 min until cooked through and white, then remove; in the same pan stir-fry the carrot 1 min until just softened.

  2. In a non-stick pan over medium heat, season the chicken strips with a little salt and cook 4–5 min until cooked through and white, then remove; in the same pan stir-fry the carrot 1 min until just softened.

    Why? Bibimbap often uses fatty pork belly or beef strips, high in oil and saturated fat; lean chicken breast is higher in protein and lower in fat — the key to this bowl's protein.

    Next up:Wipe the same pan, crack in the egg and fry sunny-side-up with a runny yolk, about 2–3 min with crisp edges, and set aside.

  3. Wipe the same pan, crack in the egg and fry sunny-side-up with a runny yolk, about 2–3 min with crisp edges, and set aside.

    Why? One egg is plenty — a runny yolk melts into a natural creamy sauce when you mix, giving richness without any mayo or extra oil.

    Tip: For a softer set, cover the pan for 30 sec so the white cooks evenly.

    Next up:Loosen the cili boh with 1 tsp water into a drizzly chili sauce. Bed the rice in a bowl, arrange the chicken, spinach, bean sprouts, carrot and kimchi in sections, sit the egg in the middle, spoon over the chili sauce, and mix everything thoroughly before eating.

  4. Loosen the cili boh with 1 tsp water into a drizzly chili sauce. Bed the rice in a bowl, arrange the chicken, spinach, bean sprouts, carrot and kimchi in sections, sit the egg in the middle, spoon over the chili sauce, and mix everything thoroughly before eating.

    Why? Watered-down cili boh mimics gochujang's deep-red heat without the sugar and oil of a bottled sauce; arranging in sections looks good and, once mixed, balances protein, veg and spice in every bite.
    Watch out: Kimchi and cili boh are both salty — taste before adding any more salt so the bowl doesn't turn too salty.