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!
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.
