This is probably the closest I’ve ever gotten to Bibimbap. If the real deal is anywhere near what I just concocted in the kitchen then I might just need to make 2014 the year of the Bibimbap. Yes, it was really that good.
But, before I continue on confessing my love, I should let you know that Bibimbap is kind of the signature dish of Korea. From what I can tell there are a lot of variations to this “mixed rice” bowl of awesomeness. All recipes pretty much call for rice, veggies, and meat. I figured you can really mess that up too bad and it all started with some chicken I found in the freezer and a few tablespoons of teriyaki sauce.
1 c cooked brown rice
1 chicken breast
3-4 tbsp teriyaki
1 c grilled bell peppers and onion (I picked up a bag of frozen grilled bell peppers and onions from Trader Joes)
2 cloves garlic, minced
1 egg, over easy
1/2 sliced avocado
Marinate the chicken in teriyaki sauce for a few hours (2-3) or overnight. Cook chicken for 5-7 minutes per side or until done. When cooked, slice and place on top of the cooked rice. Next, grill the bell peppers and onions (or saute them if you happened to have picked up a bag of the frozen ones at Trader Joes). When they are almost done add the minced garlic and cook for another minute or two. Add this to the rice and chicken. Cook up a quick egg either sunny side up or over easy. Top the rice with the sliced avocado and egg then dig in.