The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean-style chicken bibimbap
Fun to say and even more fun to eat, this rice bowl is piled up with basmati rice, lightly pickled red cabbage, crunchy cucumber, grated carrot and sticky, sizzled chicken breast slices, then topped with a sunny-side-up egg.
SWK: High protein
Plants 3
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Serving size
Ingredients
- 140g basmati rice
- 1 midi cucumber
- 300g chicken breast strips (raw chicken breast slices)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 red cabbage
- 2 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 4 eggs (use half) (Eggs) (free range medium egg)
- 1 carrot
Nutritional Information
Calories: 572
Protein: 50g
Carbs: 77g
Fat: 8.9g
Ingredients
- 280g basmati rice
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 carrot
- 1 red cabbage
- 1 cucumber
- 600g chicken breast strips (raw chicken breast slices)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 4 eggs (Eggs) (free range medium egg)
Nutritional Information
Calories: 569
Protein: 50g
Carbs: 76g
Fat: 8.8g
Korean-style chicken bibimbap
Fun to say and even more fun to eat, this rice bowl is piled up with basmati rice, lightly pickled red cabbage, crunchy cucumber, grated carrot and sticky, sizzled chicken breast slices, then topped with a sunny-side-up egg.
Cook time:
25 mins
Cuisine:
Korean
Food group:
Poultry
Allergens: Soya, Cereals Containing Gluten, Wheat, Eggs
Cooking Instructions
Before you start
- 1x saucepan
- 1x mixing bowl
- 2x non-stick frying pan
Set the rice simmering
- Cook the rice in boiling water for 10-12 mins, then drain.
Veg out!
- Meanwhile, core and trim the cabbage, then thinly slice. Transfer to a bowl and mix in the rice wine vinegar, then set aside.
- Coarsely grate the carrots, and finely dice the cucumber.
Sear the chicken
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Tip in the chicken and sizzle for 3-4 mins until browned.
- Tip in the ginger & garlic paste, tamari and gochujang and toss to coat. Fry for 2-3 mins until the chicken is cooked through and the sauce is sticky.
Sizzle those eggs
- Spritz another large non-stick frying pan with cooking spray and put it over a medium-high heat.
- Once hot, crack in 2 eggs, saving the rest for another dish (use all 4 eggs for 4 portions) and fry until cooked how you like them.
Bring everything together
- Serve the rice in bowls and arrange the chicken strips, red cabbage, carrots and cucumber, keeping them separate.
- Add a fried egg to each and lightly season with black pepper.