by Lekiu Distributors Ltd.

Bibimbap with Chicken fillet

Bibimbap with Chicken fillet

  • Stir Fry, Marinade 炒


Main Ingredients:

1.5 cupsshort grain rice, cooked according to pack instructions
400 gchicken fillet, sliced thinly
200 gDried Shiitake Mushrooms (soaked and sliced)
14 ggarlic, minced
200 gbaby spinach, blanched
60 gcarrot, cut into thin sticks, blanched
200 gsoy bean sprout, washed, blanched
2eggs, omelet, rolled and sliced thinly
200 gcabbage Kimchi, sliced
200 gcucumber, julienned
2 tbspcooking oil
4 tbsproasted sesame seeds, as garnish
Korean chili pepper paste (to taste)

Meat Marinade Ingredients:

Seasoning for Spinach:


To Prep

1. Marinate chicken fillet with Korean BBQ Marinade mixture for at least 1 hour in the refrigerator.
2. Blanch baby spinach, drain well. Mix spinach and seasoning sauce then mix well.
3. Cook rice according to pack instructions, then portion into four bowls.

To Cook

1. Heat 1 tbsp oil in a wok on medium heat, add garlic and stir fry until fragrant.
2. Add mushrooms and oyster sauce; sautee till soft. Remove from wok, set aside.
3. Heat remaining 1 tbsp oil on medium high heat and stir fry chicken till golden brown and cooked through. Remove from wok, set aside.
4. Portion cooked chicken fillet, mushrooms, seasoned spinach, carrots, soy bean sprouts, kimchi, cucumber and sliced eggs into 4 portions and arrange on top of the rice.


Add raw egg, sesame seeds and Korean chili pepper according to desired taste, garnish and serve.

Recipe Calls For:

Language »