Korean Chicken Bibimbap | Asian Inspirations

Ingredients

• 300g chicken fillet (cut bite-sized, marinade with 1 tbsp soy sauce)
• 4 cups cooked short medium rice
• ¼ red capsicum (cut bite-sized)
• 1 carrot (julienned)
• 1 Zucchini (julienned)
• 8 dried shiitake mushrooms (rehydrated in warm water for at least 1 hr, sliced)
• 1 bunch English spinach (blanched and squeezed out excess water)
• ½ bag bean shoots
• ½ cup kimchi (cut bite-sized)
• ⅜ tbsp garlic (minced)
• 1½ tbsp spring onion (sliced)
• ¼ tsp Korean chilli powder (gochugaru)
• 4 fresh eggs
• 2 eggs (beaten, lightly salted)
• Korean chilli paste (gochujang) or seasoned bibimbap gochujang
• Sesame oil
• Salt
• Soy sauce
• Cooking oil
• Sesame seeds (for garnish)