Korean chicken bibimbap
Served with a spicy sauce, this Korean-style chicken bibimbap is a tasty dinner idea to shake up your weeknights.
Note: + cooling time
- 1 Lebanese cucumber, thinly sliced
- 1/4 cup (60ml) rice wine vinegar
- 1 tbs caster sugar
- 400g pkt Coles RSPCA Spicy Korean Chicken Bites
- 1 cup (200g) medium-grain white rice
- 4 Coles Australian Free Range Eggs
- 60g baby spinach leaves
- 1 carrot, peeled, cut into matchsticks
- 1/2 cup (100g) Keep It Cleaner Traditional Spicy Kimchi
- 2 tsp sesame seeds, toasted
- 2 tbs sriracha or chilli sauce
- 1 1/2 tbs rice wine vinegar
- 1 tbs sesame oil
- 1 tbs maple syrup
Preheat oven to 220°C and line a baking tray with baking paper. Place the cucumber in a heatproof bowl. Combine the vinegar and sugar in a small saucepan over medium heat. Cook, stirring, for 2 mins or until the sugar dissolves. Bring to the boil. Carefully pour over the cucumber. Set aside to cool. Drain well.
Place the chicken on the lined tray and bake following packet directions.
Meanwhile, cook the rice following packet directions or until tender.
Spray a large non-stick frying pan with olive oil spray. Place over medium heat. Crack the eggs into the pan, allowing room for spreading. Cook the eggs for 4-5 mins or until the whites are set and yolks are still runny. Transfer to a plate and loosely cover with foil to keep warm. Add the spinach to the pan and cook, stirring, for 1-2 mins or until spinach wilts.
To make the spicy sauce, combine the sriracha or chilli sauce, vinegar, sesame oil and maple syrup in a small bowl.
Divide the rice among serving bowls. Top with the chicken, cucumber, carrot, spinach, kimchi and egg. Sprinkle with sesame seeds and drizzle with spicy sauce. Serve immediately.