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Roast chicken and vegie bibimbap

Roast Chicken and Vegie Bibimbap

Traditionally, bibimbap is a Korean mixed rice bowl with meat and assorted vegetables. This is Sydney Sprouts' take on bibimbap!

Serves  3-4
Cook time: 45 minutes (or less)  |  Prep time: 30 minutes (or less)


Sauce (3 servings)

  • 2 tbsp gochujang Korean chili paste
  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • 1 tbsp water
  • 1 tsp apple vinegar


This recipe can be modified to suit vegetarians (just omit the chicken).

Raw vegetables have the highest nutrition value, so where you can, we suggest keeping as many of the vegetables uncooked. This will reduce prep and cooking time

If you prefer cooked vegies, we recommend flash frying them quickly to preserve the nutrients.

Remember to never cook alfalfa sprouts – they will wilt and become soggy.

You can substitute with leftover/extra vegetables from the fridge - other examples to try include shaved red cabbage, zucchini and wilted spinach.


  1. Cook the rice as per the rice instructions.
  2. (Skip step 2 if you prefer raw vegies) Cook each type of vegie separately. Add about ¼ tsp cooking oil, bring to high heat, add your vegie, cook for 2-3 minutes until the vegies are wilted. Season to taste and set aside. Repeat step 2 in a clean pan each time until all the vegies have been cooked.
  3. Mix the sauce ingredients together and set aside.
  4. Fry the egg sunny side up
  5. Place rice on the bottom of the bowl and assemble the vegetables and chicken in portions on top of it.
  6. Place the egg on top and sprinkle with a handful of salad seeds.
  7. Serve with sauce and enjoy!


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