Korean Chilli Chicken Bibimbap

Bowl of chicken, vegetables and a fried egg topped food with chopsticks

If you haven't tried a bibimbap, now is the time! Loaded with the goodness of crisp vegetables, warm rice, a fried egg and divine Swiss brown mushrooms, combined with chicken and chilli sauce. This Meadows Mushrooms recipe is definitely a winner.

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Prep Time 25

Cook Time 10

Total Time 35

Course Dinner, Lunch

Servings people

Ingredients

3-4 cups hot steamed rice
10 cm cucumber cut into matchsticks
1 tbsp rice vinegar
1 tbsp toasted sesame seeds
4 tbsp + 1 tsp Olivado avocado cooking oil
2 tbsp soy sauce plus extra for serving
4 tsp brown sugar
6 large garlic cloves minced
2 tsp freshly grated ginger
3 tsp Olivado extra virgin sesame oil
¼ tsp freshly ground black pepper plus extra to season
300 g Waitoa free range chicken mince
1 cup shelled edamame
2 cups sprouts
1 carrot peeled and cut into matchsticks
4 eggs
250 g Swiss brown mushrooms sliced
3 tbsp sweet chilli sauce

Instructions

In a small bowl, combine cucumber, rice vinegar, sesame seeds and 1 tablespoon of oil and leave to marinade.
In a medium bowl combine soy sauce, sugar, garlic, ginger, sesame oil, and pepper. Add chicken mince to the mixture and mix well using a fork to break the mince up. Cover and refrigerate it for at least 15 minutes.
Heat 1 tablespoon of oil in medium-hot skillet and cook mushrooms for 5 minutes, then set aside.
Lightly stir fry the sprouts, the carrots and edamame separately one after another in the same pan adding some cooking oil in between if necessary. Set aside.
Add 1 tablespoon oil to the pan and cook chicken with marinade, stirring frequently to separate the mince until cooked through (about 7 minutes). Mix cooked mushrooms and chilli sauce, then heat through.
While the chicken is cooking, fry eggs in a separate frying pan. Take care not to overcook the eggs.
Divide hot steamed rice in individual bowls. Top with chicken and mushrooms, sprouts, carrot, edamame and cucumber. Place a fried egg in the middle of each bowl.
Pour soy sauce over rice bowls and season with black pepper if desired.