BHS 7th Hour Blue Team's Bibimbap

Some ingredients are used in multiple parts of the recipe, so be sure to read the recipe through completely before calculating ingredients. It is also helpful to prep all ingredients before starting to cook.


8 ounces chicken breast, thinly sliced

¼ green apple, peeled and grated, or ¼ teaspoon applesauce

3 garlic cloves, minced

1 tablespoon soy sauce

1 tablespoon honey or brown sugar

2 teaspoons sesame oil


8 dried shiitake mushrooms

2 cups boiling water

2 large carrots, cut into 2-inch long by ¼-inch wide sticks

2 zucchini, cut into 2-inch long by ¼-inch wide sticks

½ teaspoon salt, plus additional to taste

1 bunch spinach, washed, stems removed and cut into 2-inch lengths, or 5-ounce bag baby spinach

4 cups bean sprouts, rinsed

2 teaspoons garlic, minced, separated

8 teaspoons vegetable oil, separated

1½ teaspoons soy sauce

¼ teaspoon fish sauce

¼ teaspoon sugar

2 teaspoons sesame oil, plus more to taste

For the sauce:

4 tablespoons gochujang paste

2 tablespoons mirin

2 tablespoons rice vinegar

1½ teaspoons soy sauce

1 tablespoon sugar

1 garlic clove, pressed or finely grated

2½ teaspoons sesame oil

2 teaspoons vegetable oil

4 cups warm cooked white rice, preferably short grain

4 over-easy eggs

Sesame seeds for garnish

To make the chicken:

Combine marinade ingredients in a bowl, add chicken and stir to combine. Allow to marinate 30 minutes to overnight.

For the vegetables (meant to be served at room temperature):

Place dried shiitake mushrooms in a bowl and carefully add boiling water to cover. You may need to place something on top of the mushrooms to keep them submerged. Allow to sit at least 30 minutes to soften.

Place carrots and zucchini in separate bowls. Sprinkle each bowl with ¼ teaspoon salt, tossing to evenly distribute. Allow to sit 20 minutes. Drain before cooking.

Heat skillet with 2 teaspoons vegetable oil and a drizzle of sesame oil; add spinach and sauté until spinach begins to wilt. Add ½ teaspoon garlic and salt to taste, stir to incorporate and remove. Allow to drain in a fine mesh strainer. When cool, squeeze to remove excess moisture. Remove to bowl and hold.

In the same skillet, heat 2 teaspoons vegetable oil, add carrot and cook until just tender, approximately 5 to 8 minutes. Remove to bowl and hold.

Add 2 teaspoons vegetable oil to same skillet and sauté zucchini 4 minutes. Remove to bowl and hold.

Place bean sprouts in large pot, cover with water and simmer for 5 minutes; drain and rinse with cold water. Squeeze out extra moisture with hands and place in bowl; stir in 2 teaspoons sesame oil, 1 teaspoon garlic and ¼ teaspoon fish sauce.

Drain mushrooms and rinse in clean water. Squeeze dry and cut into ¼-inch slices. Heat 2 teaspoons oil in skillet and sauté 2 minutes. Stir in 1½ teaspoons soy sauce, ¼ teaspoon sugar, ½ teaspoon garlic and cook one minute; remove to bowl and hold.

For the bibimbap sauce:

Combine all ingredients in bowl, stirring until sugar is dissolved.

To make the chicken:

Heat 2 teaspoons vegetable oil in skillet over high heat. Add chicken to pan, allow excess marinade to drip off chicken, and cook 3 to 4 minutes until cooked and caramelized bits have formed in pan. Remove from skillet and keep warm.

Fry eggs in skillet and keep warm.


Place warm rice in a bowl and top with vegetables and chicken, arranging each in a separate clockwise grouping, as in photo. Place egg in the center. Drizzle with sesame oil and Bibimbap sauce. Sprinkle with sesame seeds.

Notes: Traditional Bibimbap is served in a hot stone bowl that creates a crispy layer of rice on the bottom, so if this is something you'd like to add to this recipe just heat 1 tablespoon vegetable oil in a cast iron skillet on the stove and add a layer of rice, but don't stir. Cook for about 15 minutes rotating the skillet periodically to ensure even heat and once crisp on the bottom place the rice in warm bowls and top with all the other ingredients.

Serves 4

Barrington High School's 7th Hour Blue Team

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