Korean
10 Minute Kitchen
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10 Minute Kitchen
season
2
episode
0
Chicken bimbimbap, mayo, ssamjang
With
Jerry Mai
Jerry Mai's bibimbap with chicken, blanched greens and a ssamjang-mayo crown.
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About this recipe
Jerry Mai's bibimbap built around blanched spinach, julienned carrot and seared mushrooms over jasmine rice, with sliced chicken breast and a glossy ssamjang-mayo swirled on top. Stir hard before eating. Korean lunch food, briskly assembled.
Bibimbap (literally mixed rice) is the Korean dish that turns leftover banchan into a meal. The traditional dolsot version comes in a screaming-hot stone bowl that crisps the rice at the bottom; this is the home version, where the vegetables are blanched and seasoned separately to keep their individual colours and textures intact on top of the rice.
Ssamjang is the rich Korean dipping paste built on doenjang (fermented soybean) and gochujang (fermented chilli), the savoury answer to the table-side condiment. Whisked with Heinz mayo it becomes a creamy sauce that drapes over the rice and binds the bowl as you stir.
A fried egg on top with the yolk still loose is the finishing touch; toasted sesame seeds scattered to season. The chicken can be substituted with seared rump or thinly-sliced pork belly if you've got it. A cold OB lager alongside; a small dish of kimchi on the side for the proper Korean read.
Ingredients
- 2 chicken breast
- 400g spinach leaves
- 1 large carrot, peeled and julienne
- 12 Costa mushrooms, halved
- Sesame oil
- Sea salt/pepper
- Heinz mayo
- 4x 250g packet Coles long grain rice
- Toasted sesame seeds
- 4 eggs
- Batter
- 300g tempura flour
- 200ml San Pellegrino sparkling water, cold
- Ssamjang Sauce
- 150g ssamjang paste
- 30ml warm water
- Sesame oil
Method
1. First prepare the vegetables, bring a pot of water to a rapid boil. Blanch the carrots (3-4mins) and spinach (1min) individually and plunge into ice cold water, then drain.
2. Season the veg with sea salt and sesame oil. Set aside
3. Mix the ssamjang, sesame oil and water until well combined, add a little more water if its still too thick
4. Cut the chicken breast into strips and season with salt, pepper and 1 tablespoon of the ssamjang sauce
5. Heat a pan over high heat and cook the chicken breast 4-5 mins or until cooked. Remove from the pan and rest.
6. Mix the tempura batter with the San Pellegrino water to a consistency that coats the back of a spoon. Heat oil in a pot to 180C. To test, drop small amount of batter in oil, if it fizzes it’s ready
7. Dip the mushrooms in the batter and fry until crispy, remove and drain on a paper towel.
8. Season with sea salt.
9. Heat rice as per instructions on the packet.
10. Heat a pan and fry the eggs sunny side up, remove from the pan and set aside.
11. Let's build the bibimbap bowl! In a bowl place the rice then in sections add the spinach, carrots, chicken and mushrooms, top with fried egg drizzle over the top with mayo and ssamjang sauce and sprinkle with sesame seeds and serve.
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