Dairy-Free Bibimbap Chicken

Satisfy your craving for bold, Korean-inspired flavors with this vibrant Dairy-Free Bibimbap Chicken recipe! This healthy twist on the classic bibimbap features tender, marinated chicken thighs infused with the rich, savory heat of gochujang, soy sauce, and sesame oil. Nestled atop a bed of fluffy white rice, the dish is brought to life with a colorful array of fresh and stir-fried vegetables—think crisp cucumber, julienned carrots, sautéed spinach, and crunchy bean sprouts. Perfectly balanced in flavor and texture, this dairy-free recipe is as visually stunning as it is delicious, offering a wholesome, protein-packed meal that’s both satisfying and easy to prepare. Ready in under an hour, it’s ideal for quick weeknight dinners or as a crowd-pleasing dish that celebrates the diversity of Korean cuisine.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 g Boneless, skinless chicken thighs
• 3 cups Cooked white rice
• 2 tbsp Gochujang (Korean red chili paste)
• 3 tbsp Soy sauce
• 2 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 3 cloves Garlic cloves, minced
• 1 tsp Ginger, grated
• 2 medium Carrots, julienned
• 1 cup Bean sprouts
• 150 g Spinach
• 1 medium Red bell pepper, sliced
• 1 medium Cucumber, julienned
• 2 stalks Green onions, sliced
• 1 tbsp Sesame seeds
• 2 tbsp Neutral oil (such as vegetable oil)

Directions

Step 1

1. In a bowl, mix together the gochujang, soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger to create the marinade.

Step 2

2. Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes, or up to 2 hours in the refrigerator for better flavor.

Step 3

3. While the chicken is marinating, prepare the vegetables: julienne the carrots and cucumber, slice the red bell pepper, and rinse the spinach and bean sprouts.

Step 4

4. Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes on each side, or until cooked through and golden brown. Remove from the pan and let rest before slicing.

Step 5

5. In the same skillet, add the remaining tablespoon of neutral oil and briefly stir-fry the carrots, red bell pepper, spinach, and bean sprouts separately. Season each with a pinch of salt and stir-fry until just softened, making sure to avoid overcooking to maintain the vibrant color and crunch.

Step 6

6. To assemble the bibimbap, divide the cooked rice into individual bowls. Arrange the cooked vegetables, marinated chicken slices, and fresh cucumber on top of the rice.

Step 7

7. Garnish with sliced green onions and a sprinkling of sesame seeds. Serve immediately with additional gochujang on the side for added spice, if desired.

Nutrition Facts

Serving size	1746 grams (1746.0g)

Amount per serving	% Daily Value*
Calories	2495

Total Fat 120.10g	154%
Saturated Fat 24.50g	123%
Polyunsaturated Fat 14.50g
Cholesterol 625mg	208%
Sodium 4369mg	190%
Total Carbohydrate 190.40g	69%
Dietary Fiber 15.70g	56%
Total Sugars 23.00g
Protein 161.50g	323%

Vitamin D 35IU	175%
Calcium 356mg	27%
Iron 16mg	91%
Potassium 3487mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.4%

Protein: 26.0%

Carbs: 30.6%