Chicken Sausage Bibimbap Bowls

Name: Chicken Sausage Bibimbap Bowls
Prep time: 20
Cook time: 20
Total time: 40
Yield: 1
Ingredients: gochujang; toasted sesame oil; warm water; brown sugar or honey; rice vinegar; toasted sesame seeds; toasted sesame oil; medium carrot, julienned; small zucchini, sliced into half-moons; fresh baby spinach; garlic clove, minced; Kosher salt, to taste; toasted sesame oil; links The Sausage Project Classic Roasted Chicken Sausage, sliced into ¼-inch rounds; soy sauce; honey or maple syrup; toasted sesame oil; large eggs; warm cooked white or brown rice; soybean sprouts or bean sprouts; Toasted sesame seeds; Sliced green onions

Prep Time: 20 min | Cook Time: 20 min | Servings: 1

Classic Roasted

Dinner

Few dishes make a bowl of rice work harder than bibimbap. The Korean favorite piles on contrasting flavors and textures with cooked vegetables, a runny fried egg, spicy gochujang sauce, and plenty of savory goodness in every bite. Our version brings Classic Roasted Chicken Sausage into the mix for an extra boost of lean protein—and gives it a sticky honey-soy glaze for good measure.

From there, it’s all about assembly. Arrange the glazed sausage alongside sautéed carrots, zucchini, spinach, and bean sprouts over warm rice, then add a fried egg and a generous drizzle of homemade gochujang sauce. It looks like a lot is happening in that bowl, but the whole thing comes together in about 40 minutes for a colorful, satisfying weeknight meal.

See Recipe

A closeup of a spicy gochujang bibimbap bowl made with The Sausage Project chicken sausage.

A spicy gochujang bibimbap bowl made with The Sausage Project chicken sausage. — Screenshot

SERVING MULTIPLIER:

Ingredients

Gochujang sauce

2 tablespoons gochujang

1 tablespoon toasted sesame oil

2 teaspoons warm water

1 teaspoon brown sugar or honey

1 teaspoon rice vinegar

1 teaspoon toasted sesame seeds

Vegetables

1 tablespoon toasted sesame oil

1 medium carrot, julienned

1 small zucchini, sliced into half-moons

4 cups fresh baby spinach

1 garlic clove, minced

Kosher salt, to taste

Sausage

1 tablespoon toasted sesame oil

2 links The Sausage Project Classic Roasted Chicken Sausage, sliced into ¼-inch rounds

1 tablespoon soy sauce

1 teaspoon honey or maple syrup

Eggs

2 teaspoons toasted sesame oil

2 large eggs

For serving

2 cups warm cooked white or brown rice

½ cup soybean sprouts or bean sprouts

Toasted sesame seeds

Sliced green onions

Instructions

Prep Time: 20 min | Cook Time: 20 min | Servings: 1

Make the sauce: In a small bowl, whisk the gochujang, toasted sesame oil, warm water, brown sugar, rice vinegar, and toasted sesame seeds until smooth. Set aside.

Cook the vegetables: Heat the toasted sesame oil in a large skillet over medium heat. Add the carrot and a pinch of kosher salt and cook for 3–4 minutes, until softened. Transfer to a plate. Add the zucchini and another pinch of kosher salt and cook for 3–4 minutes, until lightly browned. Transfer to the plate. Finally, add the spinach, garlic, and another pinch of kosher salt. Cover and cook until wilted, then transfer to the plate.

Cook the sausage: Heat 1 tablespoon toasted sesame oil in the same skillet over medium heat. Add the sausage in a single layer and cook for 2–3 minutes per side, until deeply browned and crisp around the edges. Add the soy sauce and honey and stir to coat. Transfer to a plate.

Fry the eggs: Add the remaining 2 teaspoons toasted sesame oil to the skillet. Fry the eggs sunny-side up, or until cooked to your desired doneness.

Assemble the bowls: Divide the warm rice between two shallow bowls. Arrange the sausage, carrot, zucchini, spinach, and bean sprouts in sections over the rice. Top each bowl with a fried egg. Drizzle generously with the gochujang sauce and finish with green onions and toasted sesame seeds.

tags: Asian