Bibimbap with Grilled Chicken and Sesame-Garlic Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A wholesome bibimbap bowl featuring marinated grilled chicken and garlic-infused sautéed vegetables, finished with a nutty sesame gochujang sauce. This Korean recipe, ready in about 55 minutes, pairs short grain white rice, chicken thighs, boneless skinless, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups short grain white rice
• 12 oz chicken thighs, boneless skinless
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 4 cloves minced garlic
• 1 tbsp brown sugar
• 1 medium, sliced into half-moons zucchini
• 1 medium, julienned carrot
• 2 cups, fresh spinach
• 3 tbsp gochujang
• 1 tsp toasted sesame seeds
• 1 tbsp rice vinegar
• 2 tbsp vegetable oil
• 2 large eggs
• 2 stalks, sliced green onions

Instructions

1. Step 1: Rinse 2 cups short grain white rice until water is clear; cook with 2 1/2 cups water until tender, approximately 20 minutes.
2. Step 2: In a bowl, combine 12 oz boneless skinless chicken thighs with 3 tbsp soy sauce, 2 tbsp sesame oil, 4 minced garlic cloves, and 1 tbsp brown sugar; marinate for 20 minutes.
3. Step 3: Heat a grill pan over medium-high heat and cook marinated chicken for 5-6 minutes per side until caramelized and cooked through; let rest and slice into strips.
4. Step 4: In a skillet, heat 2 tbsp vegetable oil over medium heat; add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
5. Step 5: Add 1 sliced zucchini and 1 julienned carrot to the skillet; cook for 3-4 minutes until vegetables are tender but retain some crunch; remove.
6. Step 6: Blanch 2 cups fresh spinach in boiling water for 1 minute; drain, squeeze excess water, and season with a pinch of salt.
7. Step 7: In a small bowl, whisk 3 tbsp gochujang with 1 tbsp rice vinegar and 1 tsp toasted sesame seeds.
8. Step 8: Fry 2 large eggs sunny side up in a lightly oiled pan over medium heat until whites are set.
9. Step 9: Assemble the bowl by placing cooked rice at the base, topping with grilled chicken slices and sautéed vegetables arranged neatly around the bowl.
10. Step 10: Place the fried egg in the center, drizzle 2 tbsp of the gochujang sauce over the top, and garnish with 2 sliced green onions before serving.