Chicken Bibimbap for Dinner
with a Korean Burrito for Lunch
Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). In this 2-in-1 recipe, you’ve got two takes on Korean cooking: the dinner is a more traditional rice and veggie bowl with pulled chicken and bulgogi sauce while the leftovers lunch tucks those ingredients into a border-hopping burrito wrap.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Shredded Carrots
5 teaspoon
White Wine Vinegar
1 thumb
Ginger
2 unit
Scallions
1 unit
Zucchini
1 cup
Jasmine Rice
4 ounce
Bulgogi Sauce
(Contains Soy, Wheat)
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
16 ounce
Pulled Chicken
2 tablespoon
Sour Cream
(Contains Milk)
2 teaspoon
Sriracha
2 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
2 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
2 teaspoon
Vegetable Oil
Kosher Salt
Pepper
Nutrition Values
Instructions
Wash and dry all produce. Place carrots in a medium bowl. In a small pot, stir together vinegar, 2 tsp sugar, and 2 TBSP water. Season with salt and pepper. Bring to a boil over high heat, then carefully pour mixture over carrots in bowl. Set aside, tossing occasionally. Trim, then thinly slice scallions, separating greens and whites. Peel ginger, then mince or grate 2 TBSP. Halve zucchini lengthwise, then slice crosswise into ¼-inch-thick half-moons.
Wipe out pot used for heating vinegar, then add 1 TBSP butter and place over medium-high heat. Add scallion whites and half the ginger. Cook, stirring, until fragrant, 1-2 minutes. Stir in 1½ cups water, rice, and a large pinch of salt to pot and bring to a boil. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Keep covered off heat until rest of meal is ready.
Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, tossing, until tender and browned, 3-5 minutes. Remove from pan and set aside in a medium bowl (cover to keep zucchini warm).
Drain pickling liquid from carrots into a small bowl. Stir bulgogi sauce and soy sauce into pickling liquid. Heat a drizzle of oil in same pan over mediumhigh heat. Tear chicken into bite-sized pieces with your hands and add to pan along with remaining ginger. Season with salt and pepper. Cook, tossing, to combine and warm through, 2-3 minutes. Stir in bulgogi sauce mixture, then remove pan from heat.
Fluff rice with a fork and season with salt and pepper. Measure out 2 cups rice and divide between bowls (save the rest for lunch). Set aside half the chicken and half the carrots for lunch, then add the remainder to bowls along with all of the zucchini. Drizzle bowls with up to half the sriracha (1 packet). Garnish with half the scallion greens and serve.
When you're ready to pack lunch, stir together sour cream and remaining sriracha in a small bowl. Spread mixture onto one side of each tortilla. Divide remaining rice, chicken, carrots, and scallion greens between tortillas. Roll into burritos and pack in your lunchbox. Reheat in microwave before enjoying.
