This is a classic Korean dish with a modern twist with spicy sauce, seasoned chicken and lots of vegetables.
Cook the brown rice according to the package. Cut the red cabbage into strips and add together with 100 ml vinegar, 200 ml water, 1 tablespoon sugar and salt. Let the flavors infuse until the end of the recipe. Cut the spring onions into rings.
Blanch the bean sprouts for about 2 minutes, cut the shitake into slices and fry in sesame oil and stir fry the spinach and spring onion in sesame oil. Make the bibimbap sauce by mixing and heating the tomato paste, chili sauce, garlic powder, 2 tablespoons vinegar and 3 tablespoons water. Season the chicken breast and fry it in the pan. Fry the eggs, but leave the yolk whole. Finish the plate by placing the rice in the middle, all vegetables of each type next to it with the chicken and egg. Add the sauce last.
Tip: Mix everything together before eating!
Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!