Gochujang-Glazed Chicken Bibimbap
with Ginger Carrots & Cucumbers
Debating making this riff on the classic Korean rice dish? There’s nothing a pro/con list can’t solve! Pros: Gingery shredded carrots, tangy cucumber, and gochujang-glazed chicken strips are all arranged over steamy jasmine rice and garnished with sesame seeds. It’s flavorful, flexible, filling—the list goes on! Cons: Bibimbap is so good, you won't have any leftovers… aaand that’s all we’ve got. This dinner decision doesn’t seem so hard after all!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
1 clove
Garlic
1 unit
Cucumber
¾ cup
Jasmine Rice
4 ounce
Shredded Carrots
1 tablespoon
Cornstarch
1 ounce
Gochujang Sauce
(Contains Soy, Wheat)
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
12 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
2 teaspoon
Honey
1 tablespoon
Sesame Oil
10 ounce
Chicken Breast Strips
5 teaspoon
Rice Wine Vinegar
1 tablespoon
Sesame Seeds
Not included in your delivery
2 teaspoon
Cooking Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Peel and mince or grate ginger and garlic. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons.
• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and 3⁄4 tsp salt (1 1⁄4 tsp for 4). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Heat a drizzle of oil in a large pan over medium-high heat. Add carrots, half the ginger, 3⁄4 tsp salt (1 1⁄4 tsp for 4), and pepper. Cook, stirring occasionally, until just tender, 2-4 minutes. • Transfer carrots to a plate.
• In a medium bowl, whisk together cornstarch, gochujang, soy sauce, ponzu, honey, sesame oil, 1⁄4 cup water (1⁄2 cup for 4 servings), and 1 tsp sugar (2 tsp for 4). Set aside.
• Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in pan used for carrots over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Add garlic and remaining ginger; cook, stirring occasionally, until fragrant, 1 minute. • Pour in gochujang mixture; cook, turning chicken to coat, until sauce has slightly thickened, 1-2 minutes. Season with pepper to taste. Remove from heat. TIP: If sauce seems too thick, stir in a splash of water.
• In a second medium bowl, combine cucumber and half the vinegar (all for 4 servings). Season with salt and pepper.
• Fluff rice with a fork. • Divide rice between bowls; top with chicken, carrots, and cucumber in separate sections. Garnish with half the sesame seeds (all for 4 servings) and serve.
