Recipe: GoChuJang Chicken Bibimbap with Purple Rice
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This is not your typical bibimbap! This recipe shows how to make a bold, spicy chicken using a convenient sauce from Bibigo USA. In place of the classic bibimbap vegetables are bright spring vegetables that make these bowls colorful and unique. However, this is a great way to use up any vegetable scraps in the fridge. The term bibim is in reference to the mixing of various ingredients, so really, anything goes.
Have you ever had Korean-style purple rice? I think it is so pretty. However, it’s not made from purple rice like you would expect. It’s actually made from cooking regular old white rice with a little bit of black rice (also known as forbidden rice) mixed in. Because of this, you can totally customize your perfect shade of purple based on the amount of black rice you add. I thought a shade of pale lavender would be pretty to go with the spring veggies in these bowls, so this recipe shows how to get that color. But I encourage you to experiment with different amounts of black rice to get the color you like. The most I have done along with 1 scant cup of white rice is 1/4 cup of black rice, which rendered a much more bold shade of purple than the one you see here. Just keep in mind that black rice is harder and cooks a little differently than white jasmine rice, so if you are using a lot of it, you may want to adjust the amount of water you cook it with. (At the same time, if you don’t have black rice in your pantry, you can certainly make this with white rice!)
How to Make Gochujang Chicken Bibimbap with Purple Rice
Ingredients for Purple Rice
1 scant cup jasmine rice
2 tbsp forbidden/black rice
Ingredients for Gochujang Chicken
3 boneless skinless chicken thighs, cut into 1-inch pieces
2 tsp cornstarch
1 tsp soy sauce
1/4 cup and 2 tablespoons vegetable oil, divided
3 tbsp Bibigo Hot & Sweet Go-Chu-Jang Sauce, plus extra for serving
1 tsp sugar
2 tbsp mirin
Ingredients for Bibimbap Bowls
1/4 cup prepared kimchee
3 scallions, thinly sliced
1 sheet seaweed paper, cut into thin strips
1 watermelon radish, thinly sliced
2 easter egg radishes, thinly sliced
1 cup snap peas, trimmed
1/2 cup microgreens or sprouts
2 eggs
Procedure
To prepare the purple rice, combine both types of rice in the pot of a rice cooker. Rinse the rice thoroughly in cold water and drain completely. Then add 1 1/2 cups of water to the pot. Set the rice to cook in the rice cooker. Then keep warm.
In a small bowl, combine chicken, soy sauce, and cornstarch and toss to combine. Leave in refrigerator for at least 10 minutes.
To make the sauce for the chicken, combine Bibigo Hot & Sweet Go-Chu-Jang Sauce, sugar, soju, and 2 tablespoons of water and whisk together until sugar is dissolved. Set aside.
Bring a small pot of water to a boil, add snap peas, and blanch for 1 minute. Drain and plunge snap peas in ice cold water to stop the cooking and keep them bright green. Slice snap peas in half on a bias. Set aside.
Heat up a wok on medium heat and add 1/4 cup vegetable oil. Add some of the chicken in a single layer but avoid crowding pieces together. (And be careful, as oil may splatter!) Shallow fry for 1 to 1 1/2 minutes on each side until chicken is golden brown and fully cooked, then remove and set aside. Continue to shallow fry all the chicken in batches. Once all the chicken is cooked, reduce the heat to low, drain the oil from the wok, and carefully pour in the sauce mixture. Once all the sauce becomes bubbly, add the chicken, toss to coat, and stir fry for 2 minutes.
In a skillet, heat up the remaining 2 tablespoons vegetable oil. Fry eggs as desired.
To serve, divide cooked rice into two bowls. Top each with 1 egg, then half of the other prepared ingredients. Serve with extra Bibigo Hot & Sweet Go-Chu-Jang on the side.
Thank you so much to Bibigo USA for sponsoring this recipe! For more recipe ideas and to learn more about their products, visit their website!