|Cooked Rice||1 bowl|
|Jullianne Cut Carrot||1/2 cup|
|Jullianne Cut Cucumber||1/2 cup|
|Slices Shiitake Mushroom||1/2 cup|
|Thin Slices Capsicum||1/2 cup|
|Sweet Soy Sauce||1/2 cup|
|Sesame Oil||1/2 cup|
|Korean Spicy Chicken Ingredients|
|Chicken Breast (Cut Into Cube)||1 cup|
|Olive Oil||1 spoon|
|Minced Garlic||1 tea spoon|
|Chillie Flakes||1/2 spoon|
|Chillie Powder||1/2 spoon|
|Sweet Soy Sauce||1/2 spoon|
|Chillie Sauce||1 spoon|
|Tomato Sauce||1/2 spoon|
|Brown Sugar||1 spoon|
|Chicken Stock||1/2 teaspoon|
|Salt||A pinch of|
|Cooking Oil||1 cup|
Making the chicken
First, mixed the chicken with a pinch of salt and cornstarch. Heat the cooking oil and fry chicken until golden brown. Put aside.
Heat olive oil. Fry minced garlic until fragrant.
In another bowl, mixed together chillie flakes,chillie powder,chillie sauce,tomato sauce, chicken cube, sweet soy sauce, brown sugar & chicken stock.
Put the sauce into the pan. Stir until thicken. Put the fried chicken and vinegar. Stir together untill well mixed. Done.
Heat another pan. Fry egg half cooked. Take out fried egg.
Put 1 teaspoon olive oil. And put carrot and 1 teaspoon sweet soy sauce. Stir until the carrot cooked.
Take out carrot and do the same way with capsicum & mushroom.
Start assembly the bibimbap. Take a bowl of hot cooked rice. Put the vege, carrot first, then cucumber, mushroom, and capsicum.
Put spicy korean chicken next to capsicum. Put half cooked fried egg in the centre of the rice. Sprinkle some toasted sesame. Done.