Bulgogi Chicken
with Roasted Carrots & Lemony Rice
- Soy
- Sesame
- Wheat
- Milk
If you can’t get enough of Korean-inspired flavors, this meal is sure to leave you satisfied. The dish centers around savory-sweet bulgogi sauce, whisked with a bit of butter and spooned over succulent pork filet. There’s also tender roasted carrots and fluffy rice on the side. Yeah, this meal has a little bit of something for everyone.
Ingredients
12 ounce
Carrots
1 unit
Lemon
2 unit
Scallions
10 ounce
Chicken Cutlets
½ cup
Jasmine Rice
4 ounce
Bulgogi Sauce
(Contains: Soy, Sesame, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots into ½-inch-thick rounds. Zest and quarter lemon. Trim and thinly slice scallions, separating whites from greens.
• In a small pot, combine rice, ¾ cup water (1½ 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.
• While rice cooks, toss carrots on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, spread out across entire sheet.) • Roast carrots on top rack for 10 minutes (you’ll add the pork then).
Roast carrots on top rack for 7 minutes (you’ll add the chicken then).
• Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. • Once carrots have roasted 10 minutes, remove sheet from oven. Stir carrots and carefully place seared pork on opposite side. (For 4 servings, place pork on a second sheet; roast on middle rack.) • Return to top rack; roast until pork is cooked through and carrots are tender, 10-12 minutes more.
Pat chicken dry with paper towels; season with salt and pepper. Drizzle with oil to lightly coat (no need to sear). Once carrots have roasted 7 minutes, stir carrots and place chicken on opposite side of sheet. (For 4 servings, place chicken on second sheet; roast on middle rack.) Return to top rack; roast until chicken is cooked through, 15-18 minutes more.
• When pork and carrots have 5 minutes left, melt 1 TBSP butter in pan used for pork over medium-high heat. Add scallion whites and cook until fragrant, 1-2 minutes. • Stir in bulgogi sauce and 1 TBSP water. Bring to a simmer, stirring, until warmed through, 2-3 minutes. Turn off heat. TIP: If sauce is too thick, stir in a splash more water.
Use a large pan here.
• Fluff rice with a fork. Stir in half the lemon zest (add more if you like), 1 TBSP butter, and a squeeze of lemon juice; season with salt and pepper. • Thinly slice pork crosswise. • Divide rice, pork, and carrots between plates. Drizzle pork with sauce. Sprinkle with scallion greens and sesame seeds. Serve with remaining lemon wedges on the side.
Thinly slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the bulgogi sauce, calling it delicious and flavorful, though some found it too salty or sweet 🍲.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with several mentioning it was perfect for busy weeknights.
- Suggestions: Consider searing the chicken first for more flavor; some preferred pork or beef over chicken for this dish.
- Portions: Several noted the chicken portions were small; adding more rice or vegetables could make the meal more filling.
- Vegetables: Many enjoyed the roasted carrots, but some suggested offering alternative veggie options like broccoli or green beans.
Reviews from our home cooks
I loved the ease of preparation on this one paired with the delicious outcome. I was skeptical the chicken would taste good without searing in advance, but the bulgogi sauce added all of the caramelization and umami flavors this recipe needed to make the chicken delicious. It was well worth the convenience of the one-pan method with the carrots, and I didn't miss any searing in the end. I also loved the lemon rice. We will definitely look for this one again!
This was excellent! The bulgogi sauce was so good on the chicken and the lemon rice was delicious too. And we always love the carrots.
We love the Bulgogi sauce. So delicious. We had plain rice since the lemon wasn't in our kit, but we still enjoyed the rest of the meal.
There wasn't enough sauce for me. Also I think this dish would be better with an extra veg or a different side than rice. The carrots could definitely have roasted longer but the chicken was perfect by the end of the cooking time. I'll make this again, just with a lot more sauce and a different combo of sides, maybe more flavor to the carrots
Good flavor. Wondering if it's an error that for the bulgogi sauce, and also for the rice, the recipe card doesn't double the amount of butter that you're supposed to add for four portions?
I know why it is a best seller - good sauce and love roasted carrots. Portions seem to be getting smaller - this one had a very small chicken portion.
I love how lemon zest just adds so much to the rice. And I've never had bulgogi anything before hello fresh and I'm obsessed!
THIS IS BY FAR THE BEST TASTING RECIPE IVE TRIED ON HERE YET! The sauce is so delicious. I substitued for chicken and it was a little odd cooking in the oven with no seasonings at all too but it did taste so good with the sauce. The rice was perfect and the carrots turned out so good too. Will definitely make this more!
I would have never tried bulgogi if it weren't for Hello Fresh and I love it! This is an amazing dish.
I wish more rice was provided. The bulgogi sauce was delicious
