KOREAN BIBIMBAP
A vibrant, balanced rice bowl layered with Theo’s Korean BBQ diced chicken, crisp pickled vegetables, kimchi, and blanched spinach—all served over fluffy jasmine rice and topped with spring onion for a fresh finish.
Ingredients
- 600 g Theo’s Korean BBQ diced chicken
- 600 g cooked jasmine rice
- 180 g kimchi
- 50 g spring onions, finely sliced
- 200 g carrots, julienned
- 30 ml rice vinegar
- 5 g sugar
- 5 g salt
- 300 g spinach
- 15 ml sesame oil
- 3 g chilli flakes
Instructions
- In a bowl, mix julienned carrots with rice vinegar, sugar, and salt. Let sit for at least 10 minutes to lightly pickle.
- Place spinach in boiling water for 30–60 seconds until wilted, then plunge into cold water. Squeeze out excess moisture and toss with sesame oil, chilli flakes, and a pinch of salt.
- Cook the chicken in the oven at 180°C for 25-30 minutes or until is cooked through.
- Cook the jasmine rice according to the packet instructions.
- In each bowl, add jasmine rice. Arrange around the bowl: Korean BBQ chicken, kimchi, pickled carrot, seasoned spinach. Top with spring onions.