Korean Bibimbap with Sesame Chicken

Korean Bibimbap with Sesame Chicken
Photo by Scott Phillips


  • 3 cups thinly sliced leftover roasted chicken (or store-bought rotisserie chicken)
  • 3 Tbs. sesame seeds, toasted in a dry skillet over medium heat until lightly browned and fragrant
  • Spicy Korean red bean paste or Thai chili paste (available in Asian markets; optional)
  • 3 Tbs. canola or peanut oil
  • Kosher salt
  • 1 Tbs. soy sauce
  • 2 medium zucchini, cut in half lengthwise, then cut into ¼-inch-thick slices
  • + 6 more ingredients
    • 4 scallions (white and green parts), trimmed and thinly sliced
    • 6 oz. shiitake mushrooms, stemmed and caps thinly sliced
    • 1 clove garlic, minced
    • 1 Tbs. toasted sesame oil
    • 1 cup peeled and grated carrots
    • 6 cups hot steamed medium-grain rice (long-grain also works fine)

In a small bowl, toss the carrots with 1/2 tsp. salt and 1 tsp. of the sesame oil. Heat 1-1/2 Tbs. of the canola oil in a large nonstick skillet over medium-high heat until shimmering hot. Add the zucchini, sprinkle with about 1/2 tsp. salt and 1 tsp. of the sesame oil and cook, stirring a few t...

View full recipe at Fine Cooking


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