Gochujang Chicken Bibimbap Bowl

• 170 g raw chicken breast, cut into thin strips — Boneless skinless chicken breast, raw
• 150 g cooked brown rice — Cooked long-grain brown rice
• 60 g baby spinach — Raw baby spinach
• 50 g carrot, cut into matchsticks — Raw carrots
• 50 g green cabbage, shredded — Raw green cabbage
• 20 g gochujang — Gochujang
• 10 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 10 g rice vinegar — Unseasoned rice vinegar
• 5 g fresh ginger, grated — Fresh ginger root
• 8 g avocado oil — Avocado oil
• 12 g scallion, sliced — Raw scallion
• 6 g toasted sesame seeds — Toasted sesame seeds

Method

1. 1Sauté the vegetable sectionsHeat 3 g oil in a wide skillet over medium-high. Cook carrot for 90 seconds and transfer to a plate.1 min 30 secLook for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Cook cabbage for 90 secondsCook cabbage for 90 seconds and transfer; wilt spinach for 45 seconds and transfer.2 min 15 secLook for: Carrot and cabbage are tender-crisp, while spinach is just wilted and still green.Safety: Use clean tongs and keep the vegetable sections separate.
3. 3Cook the chickenAdd 5 g oil to the hot skillet, distributing the food evenly across the pan or dish.Look for: Everything is evenly positioned and ready for the next action.
4. 4Spread chicken in one layerSpread chicken in one layer, and cook for 5 to 6 minutes, turning twice.6 min · 165°FLook for: Chicken has browned edges and the thickest strip reads 165°F.Safety: Avoid raw-chicken cross-contamination and verify 165°F.
5. 5Add the gochujang glazeWhisk gochujang, soy sauce, vinegar, ginger, and 20 g water.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Pour over the cooked chickenPour over the cooked chicken and toss for 90 seconds until bubbling and glossy.1 min 30 secLook for: The glaze leaves a clear trail in the skillet and coats every strip.Safety: Let the sauce bubble fully in the chicken skillet.
7. 7Build and rest the bowlReheat rice to 165°F and arrange the gochujang-glazed chicken, spinach, carrot, and cabbage in separate bands over it.165°FLook for: Everything is evenly positioned and ready for the next action.
8. 8Finish with scallionFinish with scallion and sesame and rest 5 minutes before covering for meal prep.5 minLook for: The spinach, carrot, and cabbage remain distinct, and the gochujang glaze stays on the chicken.Safety: Cool promptly and refrigerate within 2 hours.