Chicken Bibimbap with Mayo/ Ssamjang

Interactive experience

Products and recipes

As seen on Season 2, Episode 8 of 10 Minute Kitchen on Network Ten

Ingredients

Ingredients

• 2 Tasman Butchers chicken breast
• 400g spinach leaves
• 1 large carrot, peeled and julienne
• 12 Costa mushrooms, halved
• Sesame oil
• Sea salt/pepper
• Heinz original mayo
• 4x 250g packet Coles long grain rice
• Toasted sesame seeds
• 4 eggs

Batter

• 300g tempura flour
• 200ml Sanpellegrino Italian Sparkling water, cold

Ssamjang Sauce

• 150g ssamjang paste
• 30ml warm water
• Sesame oil

Method

1. Cut the chicken breast into strips and season with salt, pepper and 1 tablespoon of the ssamjang sauce
2. Heat a pan over high heat and cook the chicken breast 4-5 mins or until cooked. Remove from the pan and rest.
3. Mix the ssamjang, sesame oil and water until well combined, add a little more water if its still too thick.
4. Mix the tempura batter with the San Pellegrino water to a consistency that coats the back of a spoon. Heat oil in a pot to 180C. To test, drop small amount of batter in oil, if it fizzes it’s ready
5. Dip the mushrooms in the batter and fry until crispy, remove and drain on a paper towel. Season with sea salt.
6. Heat a pan and fry the eggs sunny side up, remove from the pan and set aside.
7. In a bowl place the rice then in sections add the spinach, carrots, chicken and mushrooms, top with fried egg drizzle over the top with mayo and ssamjang sauce and sprinkle with sesame seeds and serve.