Korean Ground Chicken Bibimbap Bowls

Bibimbap bowls with lean ground chicken, steamed rice, and assorted sautéed vegetables, topped with a low-sodium gochujang sauce.

Ingredients

• 1.1 kg Chicken breasts
• 2 cups White Rice
• 1.5 lbs Carrots
• 5 cups Spinach
• 2 tbsp Soy Sauce (Low Sodium)
• 1 tbsp Sesame Oil
• 2 tbsp Gochujang (Korean Chili Paste)
• 5 Eggs
• 2 cloves, minced Garlic
• 1 tsp, grated Ginger

Instructions

1. Cook rice according to package instructions.
2. Prepare the vegetables: Julienne carrots and spinach.
3. Grind Chicken.
4. In a large skillet or wok, heat sesame oil over medium-high heat. Brown ground chicken.
5. Add minced garlic and grated ginger; cook until fragrant, about 1 minute.
6. Add carrots and spinach.
7. Whisk together soy sauce, sesame oil, and gochujang in a small bowl.
8. Divide rice into bowls and top with chicken, carrots, and spinach.
9. Drizzle with gochujang sauce.
10. Fry eggs.
11. Top bowl with fried egg.
12. Serve immediately.

Cuisine: Korean

Suitability: low sodium,high protein

Prep Time: 20 mins

Cook Time: 25 mins

Serving Size: 5

Meal Type: dinner