Chicken & Zucchini Bibimbap
with Carrots & Pickled Scallions
This dish takes its name from the Korean word for mixing rice. Which is exactly what you’re meant to do after serving it: Put your rice in a bowl, add the toppings, and mix it all together so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, tender zucchini, and pork tossed with garlic, ginger, and soy sauce.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
2 unit
Scallions
6 ounce
Carrots
1 unit
Zucchini
1 thumb
Ginger
1 clove
Garlic
5 teaspoon
White Wine Vinegar
1 tablespoon
Sesame Oil
(Contains Sesame)
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
½ ounce
Gochujang Sauce
(Contains Soy, Wheat)
10 ounce
Chicken Breast Strips
Not included in your delivery
Salt
Pepper
1 tablespoon
Sugar
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 1¼ cups water (2½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger and garlic.
• In a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve. • In a separate small bowl, combine sesame oil, gochujang, half the soy sauce (you’ll use the rest later), and 1 TBSP sugar (2 TBSP for 4 servings). Stir until sugar has dissolved.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Remove from pan and set aside. • Add another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender, 3-5 minutes per side. Remove from pan and set aside with carrots.
• Heat a drizzle of oil in same pan over medium-high heat. Add pork, ginger, and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. • Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.
Pat chicken dry with paper towels. Cook through this step as instructed, swapping in chicken (no need to break up chicken into pieces!) or beef for pork.
• Fluff rice with a fork and season with salt and pepper; divide between bowls. • Arrange pork and veggies over rice. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce. Sprinkle with scallion greens and serve.
Chicken is fully cooked when internal temperature reaches 165º.
