Served with a spicy sauce, this Korean-style chicken bibimbap is a tasty dinner idea to shake up your weeknights.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
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
Spicy sauce
2 tbs sriracha
1 1/2 tbs rice wine vinegar
1 tbs sesame oil
1 tbs maple syrup
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
Place the chicken on the lined tray and bake following packet directions.
Step 3
Meanwhile, cook the rice following packet directions or until tender.
Step 4
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.
Step 5
To make the spicy sauce, combine the sriracha, vinegar, sesame oil and maple syrup in a small bowl.
Step 6
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.
1/2 cup (100g) Keep It Cleaner Traditional Spicy Kimchi
2 tsp sesame seeds, toasted
Spicy sauce
2 tbs sriracha
1 1/2 tbs rice wine vinegar
1 tbs sesame oil
1 tbs maple syrup
Description
Served with a spicy sauce, this Korean-style chicken bibimbap is a tasty dinner idea to shake up your weeknights.
Method
Step 1
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.
Step 2
Place the chicken on the lined tray and bake following packet directions.
Step 3
Meanwhile, cook the rice following packet directions or until tender.
Step 4
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.
Step 5
To make the spicy sauce, combine the sriracha, vinegar, sesame oil and maple syrup in a small bowl.
Step 6
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.
