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Chicken Bibimbap for Dinner
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Chicken Bibimbap for Dinner

Chicken Bibimbap for Dinner

with a Korean Burrito for Lunch

Dinner 2 Lunch™
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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.

*The Korean Burrito Lunch Nutrition information is as follows: Calories: 670, Fat: 16 g, Saturated Fat: 7 g, Carbohydrate: 91 g, Sugar: 22 g, Fiber: 2 g, Protein: 39 g, Cholesterol: 120 mg, Sodium: 1290 mg. The nutrition facts panel below represents the nutrient values for the Chicken Bibimbap Dinner*
Tags:Spicy
Allergens:SoyWheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

(ContainsSoy, Wheat)

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

16 ounce

Pulled Chicken

2 tablespoon

Sour Cream

(ContainsMilk)

2 teaspoon

Sriracha

2 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

2 teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat14 g
Saturated Fat5 g
Carbohydrate84 g
Sugar24 g
Dietary Fiber2 g
Protein36 g
Cholesterol115 mg
Sodium710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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).

4

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.

5

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.

6

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.