Bibimbap in a Frying Pan

• 520 grams Hot cooked white rice
• 1 fillet Teriyaki chicken (use your prefered teriyaki chicken recipe or use store-bought)
• 1 fillet (a) Chicken (I used breast meat)
• 1 tbsp each (a) Sugar, soy sauce, and mirin
• 1 tsp (a) Doubanjiang
• 1 tbsp and 1/2 teaspoon (a) Sake
• 1 1/2 tsp each (a) Grated ginger and grated garlic
• 2 Eggs
• 1 dash each Sesame oil, salt
• 1/2 Carrot
• 1 tsp each Salt, sesame oil
• 1 bag Spinach or komatsuna
• 1 tsp Soy sauce
• 2 packets (b) Bean sprouts
• 2 tsp (b) Vinegar
• 1 tsp each (b) Soy sauce and lemon juice
• 1 1/2 tsp each (b) Chicken soup stock powder and sesame oil
• 1/4 tsp each (b) Ginger and garlic (both grated)
• 1 tsp each Gochujiang and water (or juice *See Helpful Hints)
• 3 drops Oyster sauce

1. Refer toto make "Teriyaki Chicken with Doubanjiang" with the "a" ingredients.
2. Cut it into bite-sized pieces.
3. Add 1 teaspoon salt into 400 ml boiled water, and boil the carrot for 40 seconds.
4. Let cool in a colander, and mix with 1 teaspoon of sesame oil.
5. Boil the spinach or komatsuna.
6. Soak the stems in boiled water for 30 seconds, then immerse them leaves and all for 30 seconds.
7. Squeeze out the excess water, and chop into 4-5 cm lengths.
8. Mix with 1 teaspoon of soy sauce.
9. Refer toto make a bean sprout namul with the "b" ingredients.
10. Or else use store-bought namul.
11. You can add carrots to the bean sprout namul, but I made them separately to make this dish more colorful.
12. Beat the eggs well, add a little salt and sesame oil, and mix.
13. Coat a frying pan with oil, and make a thin omelet.
14. Cut it into thin strips to make "kinshi-tamago".
15. If you can't make a thin omelet without breaking it, combine 1 teaspoon of water and 1 teaspoon of katakuriko, and add this mixture into the beaten eggs.
16. Adding this katakuriko slurry makes the omelet less likely to break apart.
17. Combine 1 teaspoon gochujiang and 1 teaspoon water.
18. Add 2-3 drops oyster sauce, if available.
19. Heat a frying pan, and add sesame oil.
20. Add the cooked rice to the frying pan, then add the carrot, komatsuna, bean sprout namul, kinshi-tamago, and chicken teriyaki on top.
21. Drizzle over the sauce from Step 8, and add an egg yolk and sesame seeds on top to taste.
22. (I was planning to add the bean sprout namul on top of bibimbap in this photo, but I forgot it.)

white rice, fillet teriyaki chicken, fillet, sugar, doubanjiang, sake, ginger, eggs, sesame oil, carrot, salt, komatsuna, soy sauce, packets, vinegar, lemon juice, chicken soup stock, ginger, gochujiang, oyster sauce

Taken from cookpad.com/us/recipes/154386-bibimbap-in-a-frying-pan (may not work)