Bibimbap
Bookcase Foodie
Bookcase Foodie
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Ingredients

  • 1 red pepper
  • 2 cups spinach
  • 1 cup grated carrots
  • 1 large zucchini, sliced
  • 4 scallions, cut in three sections, each
  • 1 pound of chicken cutlets, sliced
  • 1/2 cup Korean barbecue sauce (the best)
  • 2 baked eggs
  • 2 cups cooked rice with vegetables
  • 2 minutes on each side. Put aside.
  • 3 minutes a side. Check for doneness. Remove from pan.
  • 1/2 cup ketchup
  • 1/4 cup sugar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons low sodium gluten-free soy sauce
  • 1 teaspoon sriracha
  • 1 teaspoon minced garlic
  • 5 minutes Use or store in refrigerator

Instructions

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