HYCH Kitchen Bibimbap Bowls
We worked Oregon Winterfest in Bend, OR, in the snow this year (yes — for real, in the snow!) and one of the highlights of our weekend was treating ourselves to seriously amazing Bibimbap Bowls by local food cart Babe's Korean Kitchen. They were topped with sweet pickled carrots and cabbage, piping hot bulgogi beef and a perfectly fried egg. Of course, we added a drizzle of our own favorite HYCH Bibimbap Hot Sauce to each bowl before devouring every bite.
Bibimbap is a traditional Korean dish made of steamed rice, steamed or pickled vegetables, protein and (our favorite part!) a fried egg on top. “Bibim” means mixed and “bap” means rice. The proper way to say Bibimbap is “bee-BIM-bap” and we don’t judge, say it however you like!
Ready to make your own HYCH Bibimbap Bowls at home? Follow Chef Matt's quick and easy recipe and don't skip the quick pickled cucumbers — they take it to the next level!
What You Need
- Knife and cutting board
- At least one skillet
- Small sauce pan for pickles
- A small pot for the rice
- Bowl or plate for ingredients
- Bowls for serving Bibimbap
- Jar or lidded container to pickle the cucumbers
Ingredients for HYCH Bibimbap Bowls (serves 2)
- 1 bottle HYCH Bibimbap Hot Sauce
- 2 cups short grain rice, cooked
- 1 pound spinach, rinsed and drained
- 6 oz Shiitake mushrooms, sliced
- 7 oz carrot (1 large carrot), thinly sliced
- 8 oz chicken thigh or breast
- 2 cloves garlic, chopped
- 2 eggs
- 1 Tbsp black sesame seeds
Ingredients for Quick Pickled Cucumbers
- 1 English or 2 Persian cucumbers, sliced
- 2 Fresno chilies or other hot pepper
- 1/2 onion, julienned
- 1 cup white vinegar
- 1/2 cup water
- 1 tsp salt
- 3/4 cup sugar
- In small pan, dissolve sugar and salt in vinegar and water over low heat.
- Layer sliced cucumbers, onion and chili peppers in jar/container.
- Pour warm vinegar mixture over cucumbers, cover with lid.
- Set aside to cool for at least 30 mins.
How to Make the Bibimbap Bowls
- Cook rice and set aside.
- Chop chicken into small bite-sized pieces.
- Marinate chicken in 1-2 Tbsp HYCH Bibimbap Hot Sauce and set aside.
- Steam spinach in 1/4 cup of water for 2 minutes, squeeze out water and chop. Set aside.
- Saute mushrooms and garlic over medium heat until dry, set aside.
- Saute carrots for 3 minutes. Season with salt. Set aside.
- Cook chicken in saute pan, set aside.
- Cook two eggs sunny side up.
- Spoon cooked rice (about 1 cup) into a hot serving bowl.
- Arrange spoonfuls of carrots, mushrooms, spinach, and chicken on top of rice.
- Lay a fried egg on top of the ingredients. Be careful not to break the yolk!
- Top with pickled cucumbers and black sesame seeds.
- Drizzle HYCH Bibimbap Hot Sauce over the top of your bowl.
- Devour and enjoy!