You know that Korean chicken bibimbap? My, oh my, it’s something else! It’s like a whole meal piled up in one bowl. It’s got rice, and all sorts of things mixed in. Good for you, too, they say.
Korean chicken bibimbap, it’s a mouthful to say, but oh boy, it’s a good mouthful to eat! It’s easy, really. Just a bunch of stuff you probably got laying around. Rice, yeah, gotta have rice. Then some chicken, cooked up nice. Veggies, whatever you like. Fry up an egg, pop that on top. Mix it all up.
What is this bibimbap?
Well, I heard them fancy folks on the TV talkin’. They said this “bibim” means mixed, and “bap” means rice. So, there you have it, mixed rice. But it’s more than just mixed rice, you see. It’s a whole mess of goodness. This Korean chicken bibimbap is the best kind.
- Rice, that’s the bottom of it all. Gotta have that.
- Chicken, gotta cook that up good.
- Veggies, all kinds, like them carrots and that green stuff, what’s it called? Spinach, yeah, that’s it.
- Egg, gotta fry that up. Sunny side up is what I like.
They say it’s good for you, this Korean chicken bibimbap. All them colors, must be healthy, right? Lots of those veggies. And chicken, that’s good protein. Keeps you going all day, I reckon. They say it’s a “balanced meal”. Whatever that means. Sounds good to me though.
How to make this Korean chicken bibimbap
You take that rice, nice and cooked. Then you fry up that chicken. Cook your veggies, however you like ’em. I like ’em a little soft. Fry that egg. Then you just pile it all in a bowl. Rice on the bottom, then the chicken, then the veggies. Egg right on top.
Then you mix it all up. Some folks like to put some of that red sauce in there. Spicy, you know. Me, I like it plain. But you do what you like. That’s the best part about this Korean chicken bibimbap. You can make it however you want.
I like to eat it with some of that soup. You know, that clear soup with the stuff floating in it. And some of that kimchi. That’s that spicy cabbage stuff. Goes good with anything, that kimchi. I always keep some kimchi in my fridge.
What to put in your bibimbap?
Now, if you ain’t got them fancy Korean veggies, don’t you worry. Just use what you got. Carrots, that green stuff, onions, whatever’s in the fridge. It’ll still be good. That’s the beauty of this Korean chicken bibimbap. It’s flexible, you know? Like an old shoe, comfortable and good.
Some people, they put beef in it. Or that tofu stuff. I stick with chicken. It’s what I know, what I like. But you do you. Ain’t no right or wrong way to make this here Korean chicken bibimbap, long as you like it.
Now, I heard some folks talking about kimbap. That’s different. That’s that rice rolled up in seaweed. This Korean chicken bibimbap ain’t rolled up. It’s all loosey-goosey in the bowl. But they say the stuff inside is kinda the same. So if you like kimbap, you’ll probably like this bibimbap too.
This food, it fills you up. Good after a long day workin’. And it’s pretty, too. All them colors. Like a rainbow in a bowl. Makes you feel good just lookin’ at it. So, you ever get a hankering for something different, something tasty, something good for you, you give this Korean chicken bibimbap a try. You won’t regret it, no sir.
And this Korean chicken bibimbap is easy to clean up, too. Just one bowl! Less dishes for me to wash. That’s always a good thing in my book.
My grandkids, they love this stuff. Even the picky one. They gobble it right up. So you know it’s gotta be good. Kids don’t lie about food, no siree.
So there you have it. My take on this Korean chicken bibimbap. It’s a good one, a keeper. You try it out and tell me what you think. I bet you’ll be making it all the time, just like me. It’s a good meal. Makes your belly happy, and that’s what matters, right?
Discussion about this post