Spicy Chicken Bibimbap with Pickled Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender spiced chicken served over warm rice with an array of pickled and sautéed vegetables, finished with a tangy gochujang sauce for a spicy kick. This Korean recipe, ready in about 50 minutes, pairs short grain white rice, chicken thigh, gochujang for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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
• 10 oz, thinly sliced chicken thigh
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 3, minced garlic cloves
• 1 small, julienned cucumber
• 1 medium, julienned carrot
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 cup bean sprouts
• 2 cups fresh spinach
• 2 large fried egg
• 1 tbsp toasted sesame seeds
• 1 stalk, sliced green onion

Instructions

1. Step 1: Rinse 2 cups short grain white rice and cook with 2.5 cups water until tender, about 20 minutes.
2. Step 2: In a bowl, combine 10 oz thinly sliced chicken thigh, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 minced garlic clove, and 1 tbsp gochujang; marinate for 20 minutes.
3. Step 3: For quick pickles, mix 1 small julienned cucumber, 1 medium julienned carrot, 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt; let sit for 15 minutes.
4. Step 4: Heat 1 tbsp sesame oil in a skillet over medium-high heat; add marinated chicken and cook for 5-6 minutes until cooked through and caramelized; remove and keep warm.
5. Step 5: Blanch 2 cups fresh spinach in boiling water for 30 seconds, drain and season with 1 tsp soy sauce and 1 tsp sesame oil.
6. Step 6: Blanch 1 cup bean sprouts in boiling water for 1 minute, drain and season lightly with salt.
7. Step 7: Fry 2 large eggs sunny side up in 1 tsp oil until whites are set but yolks remain runny.
8. Step 8: To assemble, place steamed rice in two bowls; arrange cooked chicken, pickled vegetables, spinach, and bean sprouts in sections on top.
9. Step 9: Drizzle remaining 2 tbsp gochujang over each bowl, garnish with 1 tbsp toasted sesame seeds and sliced green onion; top with fried eggs before serving.