Korean Bibimbap with Sesame Chicken
Turn your leftover chicken into bibimbap, the Korean meal-in-a-bowl rice dish. Here, carrots, stir-fried zucchini, and shiitake mushrooms adorn the rice, each of them infused with sesame oil.
- 1 cup peeled and grated carrots
- Kosher salt
- 1 Tbs. toasted sesame oil
- 3 Tbs. canola or peanut oil
- 2 medium zucchini, cut in half lengthwise, then cut into 1/4-inch-thick slices
- 1 clove garlic, minced
- 6 oz. shiitake mushrooms, stemmed and caps thinly sliced
- 3 cups thinly sliced leftover roasted chicken (or store-bought rotisserie chicken)
- 1 Tbs. soy sauce
- 6 cups hot steamed medium-grain rice (long-grain also works fine)
- 3 Tbs. sesame seeds, toasted in a dry skillet over medium heat until lightly browned and fragrant
- 4 scallions (white and green parts), trimmed and thinly sliced
- Spicy Korean red bean paste or Thai chili paste (available in Asian markets; optional)
Adapted from finecooking.com
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 times, until it browns in places and becomes tender, about 4 minutes. Transfer to a large plate.
Return the skillet to the heat and add the remaining 1-1/2 Tbs. canola oil and the garlic. Once it begins to sizzle, add the mushrooms and cook, stirring, until tender and starting to brown, about 3 minutes. Add the chicken and cook, tossing, until heated through, about 2 minutes. Stir in the soy sauce and the remaining 1 tsp. sesame oil and cook for 1 minute. Remove from the heat.
Fluff the rice with a fork and divide it between 4 large bowls. Top each serving with the zucchini on one side, the carrots on the other, and some of the chicken mixture in the middle. Sprinkle with the sesame seeds, then the scallions. Serve immediately with the spicy bean paste if you like.