Chicken breast ssamjang bibimbap
Good chicken breast ssamjang bibimbap for lunch during vacation!!
2 serving
Within 30 minutes
μ˜ˆμœν¬λΉ„
Ingredients
  • Chicken breast
    100g
  • dried shiitake mushroom
    2ea
  • onion
    1ea
  • Cheongyang red pepper
    1ea
  • egg
    2-3ea
  • Vegetable wraps and vegetables
    little
  • Soybean paste
    2TS
  • red pepper paste
    1/2TS
  • Starch syrup
    1TS
  • crushed garlic
    1/2TS
  • Sesame oil
    1TS
  • Water
    2-3TS
  • Sesame
    little
Cooking Steps
STEP 1/8
Prepare cooked chicken breasts, dried shiitake mushrooms, cheongyang peppers, and onions.
STEP 2/8
Add soybean paste, red pepper paste, starch syrup, and minced garlic and make the sauce.
STEP 3/8
Chop chicken breast, soaked dried shiitake mushrooms, onions, and cheongyang peppers.
If you add a lot of onions, it tastes more delicious because it tastes naturally sweet.
STEP 4/8
Stir-fry onion and sauce in a pot. Add chicken breast, chopped onion, and shiitake mushrooms
Stir-fry until the soup is small.
STEP 5/8
Water is coming out of the onions, so don't add too much water, but boil it down.
Add Cheongyang red pepper and sprinkle sesame oil and sesame seeds to finish.
STEP 6/8
Please fry the eggs according to the number of people.
STEP 7/8
Wash the vegetables clean and chop them into thin slices
STEP 8/8
Put rice in a bowl, add shredded vegetables, fried eggs, and chicken breast ssamjang.
It's cooked chicken breast, so I put it in at the end. If you want to use raw chicken breast, stir-fry it with onions first.
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