By Devi Poojari
October 27, 2025
A popular Korean version of a rice bowl consisting of meat, vegetables and a spicy sauce—the bibimbap is fairly easy to assemble for a quick lunch at home. Having a host of condiments and meal-prep ingredients can make the process simpler as well as time-saving, while ensuring that the meal is balanced and nutritious.
¾ cup cooked rice ½ cup chicken thighs 1 + 1 tablespoon soy sauce 3 + 2 garlic cloves, minced 2 teaspoons sesame oil 1 tablespoon honey 3 dried shitake mushrooms ½ carrot, julienned ½ cucumber, julienned ¼ cup kimchi, chopped
2 teaspoons gochujang paste 2 teaspoons rice vinegar 1 teaspoon sugar 1 tablespoon vegetable oil 1 teaspoon sesame seeds 1 spring onion, chopped 1 fried egg Salt, to taste
Marinate the chicken thighs using three minced garlic cloves, a tablespoon of soy sauce, sesame oil and honey for 15-20 minutes.
Pour hot water to rehydrate the shitake mushrooms and allow them to soften before chopping it finely.
Add the vegetable oil to a hot pan and cook the chicken until firm but tender, while combining the gochujang paste, rice vinegar, remaining soy sauce, garlic and sugar in a separate bowl.
Layer the warm, cooked rice in a bowl followed by the chicken, chopped kimchi and mushrooms, julienned carrot and cucumber.
Top up with a fried egg, spring onion and sesame seeds. Serve warm.