Korean Chicken Bibimbap

Bibimbap is a Korean style of rice bowl made with a variety of sautéed vegetables and topped with its signature fried egg. With added crispy Rangitikei Korean Style Chicken, this is a moreish and filling meal!

SERVES: 4
TIME: 40 minutes

• 1 box Rangitikei Korean Style Chicken
• 200g shitake mushrooms, sliced
• 200g spinach
• 1 teaspoon toasted sesame seeds
• 1 carrot, julienned
• 1 courgette, julienned
•  ¾ cup mung beans
• 4 free-range eggs
• 4 cups cooked short grain rice

To serve – optional:

• 4 tablespoons Sriracha sauce
• 2 teaspoons sesame seeds
• 2 tablespoons sliced spring onions

Cook the Rangitikei Korean Style Chicken in the oven or air fryer as per packet instructions. When ready, toss it in the spicy gochujang sauce provided.

While the chicken is cooking, heat a splash of sesame oil in a large frypan over medium-high heat. Cook the shitake mushroom slices on each side until golden. Remove from the pan and season with salt.

In the same pan, sauté the spinach leaves with a splash of sesame oil until wilted. Add the toasted sesame seeds, season and toss to coat. Remove from the pan and set aside.

In the same pan, working one ingredient at a time, quickly sauté the carrot and courgette until just tender. Set aside.

Finally, fry the eggs for 4 – 5 minutes until the whites are set and the yolks are still runny.

To assemble, evenly divide the rice between 4 serving bowls. Top with the chicken pieces, shitake mushrooms, wilted spinach, carrot, courgette, mung beans and a fried egg. Drizzle with sriracha sauce and sprinkle with extra sesame seeds and spring onion.