Spicy Chicken Bibimbap Recipe with Corn and Cheese
An easy and delicious weeknight dinner: Spicy Chicken Bibimbap with corn and cheese! A rice bowl with gochujang marinated chicken, fresh corn, and a generous helping of gooey cheese. Kimchi adds spice and flavor. To make it extra special, serve in a Dolsot, or Korean clay pot. It creates a layer of crispy rice on the bottom. An easy meal with BIG flavor that can be put together quickly!
Servings: 2
Calories: 570kcal
Equipment
- 2 Dolsot Korean Stone Bowl *or Korean earthenware clay pots
- Air Fryer or non-stick skillet
- Large Bowl
Ingredients
Spicy Chicken:
- 2 boneless skinless chicken thighs
- 1 Tbsp Gochujang
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 2 cloves garlic
Assembly:
- 1 1/2 cups white rice *divided
- 1/2 cup kimchi *divided
- 1/2 cup mozzarella cheese, grated *divided
- 1 Tbsp sesame oil *divided
- 1/2 cup corn (canned, frozen, or fresh) *divided
Optional garnish:
- 2 green onions, chopped *divided
- 2 perilla leaves, chopped *divided
Instructions
- Slice chicken. Slice raw chicken into thin 1/4-inch strips. Add to a small bowl.
- Marinate chicken. Add the marinade ingredients directly on top: gochujang, soy sauce, sesame oil, sugar, and minced garlic. Mix with a spoon until the chicken and the marinade are well combined.
- Cook chicken. In an Air Fryer or non-stick skillet, cook chicken.
- Air Fryer Instructions: Preheat at 400F/204C for 5 minutes. Line with parchment paper (to catch the juices) and add the chicken. Spread out the chicken into one even layer, making sure not to crowd the basket. Cook at 400F/204C for 12 minutes until cooked through with crispy, charred edges. Don't forget to shake the air fryer basket!
- Non-stick skillet instructions: Heat skillet on medium heat. Add 1-2 tsp vegetable oil. When it's hot, add the chicken and spread out into a thin, even layer. Cook, about 2-3 minutes per side, until cooked through with slightly crisp, charred edges.
- Coat bowls with sesame oil. Add 1/2 Tbsp sesame oil to each bowl. Brush the sesame oil over the bottom of the pot with a silicone brush.
- Assemble bowls. Add rice to each bowl, spreading it out into an even layer. Add kimchi to a small bowl and snip in smaller pieces with scissors. Add kimchi directly to the top of the rice. Add cooked chicken. Add cheese and finally, the corn.
- Heat the Dolsot Stone Bowl. Heat the assembled rice bowls on the stovetop over medium heat. When the rice starts to crackle and sizzle, lower the heat to medium-low. Cook until everything is heated through and a light brown crust forms on the bottom of the rice, about 5-8 minutes.
- Broil. To melt the cheese and slightly char the corn, transfer the stone bowls to the oven and broil on high heat for 2-3 minutes.
- Enjoy! Remove from the oven with oven mitts. Add the green onion and perilla leaves on top of the melted cheese, if using. Serve immediately and enjoy!
Video
Notes
PRO Tips:
-
- Use oven mitts. The heated bowls get very hot. Use oven-proof mitts when handling. And be careful!
-
- Serve on a trivet. The heated bowls also stay hot for a long time. When serving, use a trivet to prevent your table from scorching.
-
- Use a cast-iron skillet. If you don't own stone bowls, use a cast iron skillet. Cast iron retains heat well and will create a crispy layer of rice. Make 1 large portion and share at the table.
Nutrition
Calories: 570kcal | Carbohydrates: 54g | Protein: 35g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 125mg | Sodium: 925mg | Potassium: 563mg | Fiber: 2g | Sugar: 10g | Vitamin A: 426IU | Vitamin C: 7mg | Calcium: 269mg | Iron: 3mg