‣ BIBIMBAP WITH KOREAN-SPICED CHICKEN

In this week's #skypefit challenge Russ Crandall helps me create healthier version of one of my favorite meals! 

RECIPE ▹

BI BIM BAP with KOREAN-SPICED CHICKEN
 
Serves ‣ 4
Prep time ‣ 10 mins plus 2 hour marinade (optional)
Cooking time ‣ 30 mins
 
2 lbs boneless chicken thighs, cut into bite-sized chunks
1 tbsp. Korean red pepper powder (or other chili powder)
1 tbsp. honey
1 small cup (3.9oz) applesauce
2 cloves garlic, minced
2 tsp sesame oil
1 tsp sesame seeds
1 tsp salt
 
1 cucumber, thinly sliced
~1 tsp salt, more to taste
1/4 tsp sesame oil
 
1 pkg (1 lb) bean sprouts
2 cloves garlic, minced
1 tsp soy sauce
1 tsp sesame oil
1 tsp sesame seeds
salt to taste
 
1 pkg (1 lb) fresh spinach
2 cloves garlic, minced
1 tsp soy sauce
2 tsp sesame seeds
1 tsp sesame oil
1 pinch Korean red pepper powder
 
1 carrot, julienned or cut into matchsticks
1/2 lb radishes, thinly sliced
 
TO SERVE ‣
cooked white rice
fried eggs
chopped scallions for garnish
 
1. Combine the chicken, red pepper powder, honey, applesauce, garlic, sesame oil, sesame seeds, and salt in a re-sealable plastic bag.  Marinate for two hours, or up to overnight.  If in a hurry, simply combine the ingredients in a mixing bowl and place in the fridge as you prepare the other ingredients.
 
2.  Prepare some plain white rice as desired (rice cooker or stovetop – let me know if you need instructions).  

3. Thinly slice the cucumbers, then salt liberally. Allow to sit for 5 minutes to draw their water out, then squeeze out as much water from the cucumbers as possible. Combine with the sesame oil, season with salt to taste; set aside.
 
4. In a small stockpot, bring a pot of salted water to a boil, then add the bean sprouts. Reduce the heat to medium and simmer until softened, about 4 minutes, then remove the sprouts using tongs and transfer to a bowl.  Keep the water simmering!  Rinse with cold water until cool to the touch, pouring out water as you go. Squeeze out any remaining water from the sprouts, toss with the garlic, soy sauce, sesame oil, sesame seeds, and salt to taste; set aside.
 
5.  Add the spinach to the simmering water, then parboil until bright green and soft, about 30 seconds, then drain into a colander.  Rinse with cold water until cool to the touch, then squeeze out any remaining water from the spinach; transfer to a mixing bowl. Toss with the garlic, soy sauce, sesame seeds, sesame oil, and a pinch of red pepper powder; set aside.
 
6. Julienne the carrots and slice the radishes, then set aside.
 
7. To cook the chicken, heat 2 tbsp cooking oil in a wok or skillet over medium-high heat until shimmering, about 2 minutes.  Add the chicken and marinade, then toss to evenly coat with the oil.  Allow to sauté, stirring occasionally, until the chicken is mostly cooked through, about 6 minutes.  Increase the heat to high then sauté, stirring every minute, until the marinade has evaporated and the chicken starts to crisp, another 4 minutes.  Set the chicken aside and reduce heat to medium, then fry one egg for each person eating.
 
8.  Time to put it all together: line a serving bowl with cooked white rice, then arrange the prepared vegetables in the dish.  Cover the vegetables with some chicken, then a fried egg; garnish with chopped scallions and serve!