Chicken Teriyaki Bibimbap

Ingredients

• 1 lb Boneless chicken thighs, cubed
• 0.25 cup Soy sauce
• 2 tbsp Mirin
• 1 tbsp Brown sugar
• 3 heads Baby bok choy, halved
• 3 cups Cooked short-grain white rice
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Toasted sesame oil
• 2 cloves Garlic, minced
• 1 cup Carrots, julienned
• 2 large Eggs
• 1 tsp Toasted sesame seeds(optional)

Instructions

1. 1

   In a small bowl, whisk together soy sauce, mirin, brown sugar, and half the minced garlic to create the teriyaki marinade.

2. 2

   Marinate the chicken in half of the teriyaki mixture for 20 minutes, reserving the rest for glazing later.

3. 3

   Blanch the baby bok choy in boiling water for 2 minutes, then immediately shock in ice water and drain well.

4. 4

   Heat a large skillet with sesame oil over medium-high heat; sauté the julienned carrots and blanched bok choy separately with a pinch of salt, then set aside.

5. 5

   In the same skillet, cook the marinated chicken until browned and cooked through, adding the reserved teriyaki sauce at the end to glaze the meat.

6. 6

   Fry the eggs sunny-side up in a separate pan until the whites are set but the yolks remain runny.

7. 7

   Prepare the bibimbap sauce by mixing the gochujang with a splash of sesame oil and a teaspoon of water for a drizzling consistency.

8. 8

   Assemble by placing rice in bowls, topping with arranged sections of teriyaki chicken, bok choy, and carrots, then placing the egg in the center and drizzling with gochujang sauce.