Korean Chicken Bibimbap Recipe

The Best Korean Chicken Bibimbap Recipe for Busy Weeknights — Clean Eating Made Delicious!

Hello wonderful readers! I’m so excited you’re here. My name is [Your Name], and as someone who loves cooking healthy, flavour-filled meals after busy workdays, I wanted to share one of my all-time favourite go-to dinners: my clean-eating version of a classic Korean bowl. This is the korean chicken bibimbap recipe I turn to when time is short, the weeknight is looming, and I still want comfort, flavour, and healthy nourishment.

In this post you’ll learn how to make an authentic-tasting rice bowl that checks all the boxes: a one-pot (or one-pan) meal, perfect for beginners, low calorie, high protein, yet comforting. Let’s dig in!

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What Is Bibimbap? A Quick Look at This Authentic Korean Rice Bowl

The word “bibimbap” literally means “mixed rice” in Korean. Traditionally, it involves a bowl of warm rice topped with assorted sautéed vegetables, a protein, a fried egg, and the signature spicy-sweet savoury sauce called gochujang. While the traditional version is in a hot stone bowl (so the rice at the bottom crisps up), in this version we simplify it for busy weeknights while keeping that rich flavour. The result: a healthy, high-protein, low-calorie comfort food dinner that’s still authentic enough to satisfy that Korean craving.

Why You’ll Love This Recipe

• Healthy & balanced: Lean chicken + whole grain rice (or brown rice) + fresh veggies = a high protein dinner that fuels you.
• One-pot / one-pan clean-up: Manageable for weeknights when you don’t want a sink full of dishes.
• Comfort food without guilt: Rich flavour, colourful veggies, egg on top — yes comfort. Low calorie enough to keep it clean eating friendly.
• Beginner-friendly: Clear steps, approachable ingredients, and no heavy cream or complicated technique.
• Customisable & fun: Tons of topping options you can mix and match to suit your mood or what’s in your fridge.

Essential Ingredients for the Perfect Korean Chicken Bibimbap Recipe

Here are exactly what I use — feel free to swap where you need to, especially to match what you have in your pantry.

• Chicken & Protein: 400 g (≈ 14 oz) boneless skinless chicken breast (or thigh if you prefer more flavour). Cut into bite-sized pieces.
• Grains: 200 g (≈ 1 cup) brown rice (uncooked) — yields about 2 cups cooked rice.
• Vegetables & Toppings:
  • 1 medium zucchini (≈150 g), sliced into half-moons
  • 2 medium carrots (≈120 g total), julienned
  • 150 g spinach leaves (or substitute baby spinach)
  • 150 g mushrooms (e.g., cremini or button), sliced
  • ½ cup bean sprouts (optional)
  • 2 spring onions (green onions), sliced
  • Sesame seeds (to garnish) — about 1 Tbsp.
• Egg: 2 large eggs (one per serving) — cooked as fried (sunny side up) or poached.
• Bibimbap Sauce:
  • 2 Tbsp gochujang (Korean red chili paste)
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp rice vinegar
  • ½ Tbsp honey or maple syrup
  • 1 clove garlic, minced
• Seasoning / cooking basics: 1 Tbsp olive oil (or light cooking oil) for sautéing; salt & pepper to taste.
• Optional extra protein boost: If you want it more high protein, add 100 g tofu cubes or extra chicken pieces.

Step-by-Step: How to Make This Easy One Pot Bibimbap Dinner

Here’s how it all comes together. As I’m writing this, I’m sipping a cup of tea and thinking back to the first time I made this after a long day — I came home, tired, with minimal prep, and this meal saved me. I hope it will for you, too.

1. Cook the rice: Rinse the brown rice and cook according to package instructions (roughly 40 mins for brown rice). If you’re short on time, you can use quick-cook brown rice or pre-cooked rice. While the rice is cooking, prep your veggies and chicken.
2. Prepare the chicken: Heat ½ Tbsp olive oil in a nonstick skillet over medium-high heat. Add the chicken pieces, season with salt & pepper, sauté for 4-5 mins until lightly browned, then add 1 Tbsp soy sauce and continue cooking another 2–3 mins until cooked through. Remove and set aside.
3. Sauté the vegetables: In the same pan (no extra oil or just a quick spray), add the zucchini and carrots first — cook about 2–3 mins until slightly tender. Add the mushrooms and sauté another 2 mins. Then add the spinach and bean sprouts (if using) and sauté 1 more minute until wilted. Season lightly with salt and pepper. Remove veggies and keep warm.

4. Make the bibimbap sauce: In a small bowl, whisk together 2 Tbsp gochujang, 1 Tbsp soy sauce, 1 Tbsp sesame oil, 1 Tbsp rice vinegar, ½ Tbsp honey, and minced garlic.
5. Assemble your bowls: Divide the cooked rice between two bowls (≈300 g cooked rice each). Top each with half the chicken, then artistically arrange the veggies (zucchini, carrots, mushrooms, spinach) around the bowl. Place one fried or poached egg on top of each bowl. Drizzle about 1½ Tbsp of the sauce over each bowl, and sprinkle with sesame seeds and sliced spring onions.
6. Mix and enjoy: The true essence of bibimbap is mixing everything just before eating — you’ll get a beautiful harmony of flavours and textures. Dig in while warm.

The Signature Bibimbap Sauce (Gochujang Magic)

The sauce is where the magic truly happens. By combining spicy, sweet, and umami notes, your bowl becomes authentic, exciting, and memorable. Using clean ingredients (low-sodium soy sauce, natural sweetener like honey) keeps it friendly for clean eating. Don’t skip this step—it’s the flavour glue of this recipe.

Topping Ideas for Customising Your Bibimbap

One of my favourite things about this recipe is how adaptable it is. Once you’ve mastered the base version, play around:

• Crunchy toppings: Add thinly sliced cucumber, radish rounds, or roasted pumpkin seeds for more texture.
• Spicy twist: Extra gochujang on the side, kimchi on top, or a drizzle of sriracha.
• Protein boost: Swap in tofu cubes (pan-seared), or add extra chicken or even shrimp for something different.
• Vegetarian version: Omit the chicken, increase mushrooms and spinach, maybe add edamame for extra protein.

For busy weeknights, I often pre-slice the veggies or even use frozen ready mix — then the meal comes together in under 30 minutes.

Nutrition Breakdown: Clean, High Protein, and Low Calorie

Here’s a rough estimate per serving (makes two bowls):

• Calories: ~430-450 kcal
• Protein: ~32-35 g
• Fat: ~12 g (mostly from sesame oil and egg yolk)
• Carbs: ~42-45 g (mostly from brown rice and veggies)

With lean protein, generous veggies and reasonable portion of complex carbs, you get a balanced, healthy dinner. It ticks all those boxes: clean eating, low calorie comfort food, high protein, and fully suitable for a weeknight meal “for beginners”.

My Favourite Tools & Products to Make This Recipe Easier

Since you asked about product recommendations, here are three kitchen-friendly items I use and love — great for making this recipe and many others. (Yes, I bought them myself after repeatedly making this recipe.)

1. Recommended Bibimbap Stone Bowl

Premium Korean Stone Bowl (Dolsot Bibimbap 2-Pack)

This stone bowl set is perfect if you want the true sizzling-stone-pot aesthetic: you can heat it, assemble your bibimbap and get that slight crispy rice at the bottom. It also looks beautiful on the table. It’s sturdy, oven and stovetop safe, and adds that extra restaurant feel to your weeknight dinner. If you want to take your rice bowls to the next level, snag this stone bowl set and bring home that authentic flair tonight!

2. Recommended Gochujang Paste

O’Food Gochujang – Authentic Korean Red Chili Paste (1.1 lb)

Gochujang is the heart of this bibimbap sauce. This jar gives you the bold sweet-spicy flavour you need, is gluten-free, uses brown rice, and is made with traditional Korean fermentation techniques — perfect for authenticity and clean eating. Call to Action: Stock your pantry with this gochujang paste and be ready to whip up Korean-style rice bowls anytime!

3. Recommended Nonstick Frying Pan Set

Amazon Basics Non-Stick Frying Pan Set (8", 10", 12")

A quality nonstick pan makes sautéing the chicken and veggies so much easier and cleaner. Less oil, less sticking, less mess — which is exactly what you need for busy weeknight dinners. The larger sizes also give you flexibility for many recipes beyond just this bibimbap. Call to Action: Invest in a good nonstick pan set now and make all your one-pan and one-pot meals smoother and faster!

Tips for Beginners to Nail the Perfect Bibimbap

If you’re new to this style of cooking or want to keep things simple, here are a few tips from my own kitchen experiments:

• Keep it simple for your first time — stick to the core chicken + 3 veggies + egg combo, then expand later.
• Use pre-chopped veggies (fresh or frozen) if your weeknight is already jam-packed.
• Prep the sauce ahead of time and keep it in a small jar in the fridge — it saves precious minutes when cooking.
• Use leftover cooked rice (cold rice reheated works fine) to save time and reduce waste.
• Don’t worry about perfection — this meal is forgiving. As long as your chicken is cooked and veggies are tender-crisp, you’re good.
• For extra crunch or texture, sprinkle toasted sesame seeds or lightly roast them in a dry pan for 30 seconds.

Serving & Presentation Ideas

I always tell myself: "you eat with your eyes first." So I stack the colours: bright orange carrots, green spinach, zucchini, the golden egg yolk shining on top, chicken glistening… and then drizzle the sauce last. You’ll impress yourself — and whoever you’re feeding. Serve it with a small side of cucumber kimchi or a light miso soup to round it out.

If you’re using the stone bowl, place it on a wooden base (to protect your table) and serve immediately so the rice stays sizzling. Mix everything right before eating so the textures meld beautifully.

Final Thoughts: Clean Eating Comfort Food for Real Life

When I first wrote this blog post, I’d just had a long day—shopping, errands, meetings—and by the time dinner rolled around, I was mentally drained. I opened the fridge and found chicken, rice, zucchini, carrots… and thought: “Why not bibimbap?” In 25 minutes I had this one-bowl dinner that felt like a treat, not a compromise. That’s why I keep this korean chicken bibimbap recipe in my weeknight rotation.

If you’re looking for a dinner that’s healthy, satisfying, low calorie but still full of comfort and flavour — and easy for a beginner to pull off — this is it. It brings in protein, vegetables, whole grains, flavour, and the joy of mixing it all together at the end.

I’d love to hear how yours turns out! Snap a photo of your bowl, share your topping twist, or let me know your favourite veggie swap. Enjoy your cooking, and here’s to many delicious and nutritious weeknight meals ahead!

Happy cooking,
[Your Name]