Make the rice the night before for optimal texture. This is especially important if you want to make a dolsot style bibimbap, or bibimbap served in a stone pot. The rice needs to be extra dry to be able to achieve that crunchy texture.
Mix the marinade ingredients together in a large bowl. Cut the chicken into small, bite-sized pieces, trimming the excess fat. Weigh it to make sure that you have approximately 4 ounces post-trimming to ensure you have the right amount of protein.
Cook the chicken in a pan or cast iron skillet on medium-high heat for about 3-5 minutes on each side, or until fully cooked.
Add the rice into the cast iron bowl or normal bowl. Add in the cooked chicken and veggies.
Fry the egg in a nonstick pan and top it in the bowl. Raw egg yolk is also a popular topping for bibimbap.
Garnish with scallions and furikake, serve with the gochujang dipping sauce, and enjoy your delicious and healthy chicken bibimbap!