Korean-Style Chicken, Kale & Carrot Bibimbap
with Fried Eggs, Gochujang Mayo & Crispy Fried Onions
Just in time to celebrate Asian Heritage Month, our spin on the iconic Korean rice dish bibimbap mixes together roasted carrots and stir-fried sesame kale with a perfect fried egg on top. Savor this satisfying bowl with a drizzle of gochujang mayo, a sprinkle of crisp scallion greens, and a generous topping of crispy fried onions for a glorious mishmash of flavors and textures.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Carrots
¾ cup
Jasmine Rice
2 unit
Scallions
2 clove
Garlic
4 ounce
Kale
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains Sesame)
2 tablespoon
Mayonnaise
(Contains Eggs)
½ ounce
Gochujang Sauce
(Contains Soy, Wheat)
2 unit
Eggs
(Contains Eggs)
1 tablespoon
Sesame Seeds
(Contains Sesame)
1 unit
Crispy Fried Onions
(Contains Wheat)
10 ounce
Diced Chicken Thighs
Not included in your delivery
Salt
Pepper
5 teaspoon
Cooking Oil
0.13 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel, trim, and cut carrots on a diagonal into ½-inch-thick pieces. • Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until tender, 20-25 minutes.
• Meanwhile, in a small pot (medium pot for 4 servings), combine rice, 1¼ cups water (2¼ cups for 4), and a 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.
• While rice cooks, trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite-size pieces.
Rinse shrimp under cold water, then pat dry with paper towels, or open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites and garlic; cook, stirring, until fragrant, 30 seconds. • Stir in kale, half the soy sauce (save the rest for serving), and ¾ cup water (1½ cups water for 4 servings). Cover and cook, stirring occasionally, until most of the liquid has evaporated and kale is wilted and tender, 6-8 minutes. • Stir in 1 TBSP butter and ¼ tsp sesame oil (2 TBSP butter and ½ tsp sesame oil for 4). Season with salt and pepper to taste. Turn off heat; transfer to a bowl. Wash out pan.
Use pan used for shrimp or chicken here.
• While kale cooks, mix mayonnaise, gochujang, and ⅛ tsp sugar (¼ tsp for 4 servings) in a small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Taste and season with salt and pepper if desired.
• Heat a drizzle of oil in pan used for kale over medium heat. Once hot, crack eggs* into pan and cover. Fry eggs to preference. Season with salt and pepper.
• Fluff rice with a fork. Stir in half the sesame seeds (all for 4 servings). • Divide rice between bowls; top with kale, roasted carrots, and fried eggs in separate sections. Drizzle gochujang mayo over kale and carrots and sprinkle with crispy fried onions. Garnish everything with scallion greens. Serve with remaining soy sauce on the side. (This dish is meant to be mixed in the bowl before being enjoyed!)
Top rice with shrimp or chicken along with kale, roasted carrots, and fried eggs.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
Chicken is fully cooked when internal temperature reaches 165°.
