Bibimbap is the Korean-style rice bowl, filled with chicken, veggies, and pickles, and drizzled with flavorful sauces. Slide a sunny egg on top and give it a good stir before digging in.
What You Get
Kabocha or delicata squash
Marinated chicken thighs
Pickled carrot and radish
What You’ll Need
Gochujang (red chile paste) or sriracha (optional)
Makes 3 servings
Active Time: 10 minutes
Total Time: 30 minutes
Preheat the oven to 450°F. Line a sheet pan with foil.
Pile the squash on the prepared pan, drizzle with 1 tablespoon canola oil, sprinkle with ½ teaspoon salt, and toss to coat. Remove the chicken thighs from the marinade and arrange on the other half of the pan. Transfer the pan to the oven and roast until the squash is tender and browned and the chicken is firm to the touch and crispy at the edges, 25 to 30 minutes.
Meanwhile, chop the kimchi. Set out the pickles and scallion-ginger sauce. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
When the squash and chicken are ready, place the warm squash in a large bowl, add the pea shoots, and toss to let the pea shoots wilt slightly from the heat. Slice the chicken into strips. In a small nonstick pan over medium heat, warm 1 tablespoon canola oil. Crack in 3 eggs and fry until done to your liking, 3 minutes for sunny-side up.
To build the bibimbap, heap the rice in bowls, and top with the squash and pea shoots, chicken, kimchi, pickles, and fried eggs. Drizzle with scallion-ginger sauce and gochujang or sriracha, if you want some heat, and serve warm.