Chicken Bibimbap

Steps

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1. 1
   Prepare the first sauce by thinning some gochujang with a little water until it reaches a pourable consistency.
   ▶ ≈1:37
2. 2
   Make the cho-gochujang sauce by combining 4 tbsp gochujang, 2 tbsp sugar, 1 tbsp vinegar, 1 tbsp lemon juice, 1 tsp minced garlic, 1 tsp toasted sesame seeds, and 2 tbsp Sprite in a bowl, then mix well.
   ▶ ≈1:54
3. 3
   Prepare the soy sauce-based sauce by mixing 4 tbsp soy sauce, ½ tbsp sugar, 1 tbsp mirin, 1 tbsp thinly sliced green onion, some finely chopped mild chili, 1 tsp minced garlic, and ½ tbsp toasted sesame seeds; lightly crush the sesame seeds for more intense flavor.
   ▶ ≈2:26
4. 4
   Make the chicken sauce by combining 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp sugar, 1 tbsp minced garlic, ½ tbsp toasted sesame oil, and a few shakes of black pepper in a small bowl.
   ▶ ≈3:46
5. 5
   Slice a quarter onion as thinly as possible and soak in cold water for about 5 minutes to mellow the sharp flavor.
   ▶ ≈4:43
6. 6
   Fold lettuce leaves and cut them into thin strips.
   ▶ ≈5:01
7. 7
   Cut cabbage leaves into thin strips in the same manner.
   ▶ ≈5:17
8. 8
   Fold perilla leaves twice and slice them into thin pieces.
   ▶ ≈5:27
9. 9
   Julienne the carrot into thin matchsticks, keeping them as uniform as possible to maintain balanced texture.
   ▶ ≈6:04
10. 10
    Cut cucumber into thin matchsticks, using about half of one cucumber.
    ▶ ≈6:12
11. 11
    Cut the 300g of chicken thighs into bite-sized pieces.
    ▶ ≈3:17
12. 12
    Heat a wok or pan with ½ tbsp oil over medium-high heat. Once hot, add the chicken pieces in a single layer and sear for 2–3 minutes until the bottom is nicely browned.
    ▶ ≈6:30
13. 13
    Flip the chicken and cook the other side for about 2 minutes until cooked through.
    ▶ ≈6:42
14. 14
    Pour the chicken sauce over the cooked chicken and toss for about 1 minute until evenly coated, then set aside.
    ▶ ≈6:50
15. 15
    In a separate pan, cook 2 eggs sunny-side up so the soft, runny yolk can act as a sauce for the bibimbap.
    ▶ ≈6:56
16. 16
    Place about 2 cups of hot rice into bowls and drizzle with 1 tbsp toasted sesame oil.
    ▶ ≈7:20
17. 17
    Arrange the drained onion, lettuce, cabbage, perilla leaves, carrot, cucumber, and seasoned chicken on top of the rice, then crown with a fried egg and sprinkle with sesame seeds.
    ▶ ≈7:32
18. 18
    Serve with your choice of sauce—traditional gochujang, cho-gochujang, or soy sauce-based sauce. Mix everything together thoroughly before eating.
    ▶ ≈7:39