This is a healthy version of bibimbap with chicken from Martha Rose Shulman and the New York Times’ Recipes for Health (there are more versions on the site featuring tofu or beef). Bibimbap is a Korean dish where different marinated meats and vegetables and a fried egg are served over rice with kochujang, a spicy Korean red pepper paste. This recipe requires ingredients from an Asian grocery: rice vinegar, sesame oil, soy sauce, kochujang, and sesame seeds. Each component is prepared and seasoned separately – steamed broccoli rabe, salted raw turnips, sauteed mushrooms, sauteed chicken, fried egg – but it all comes together in about an hour. Kochujang brings heat and ties everything together. Healthy, light, flavorful dish.
Link to recipe here.