Bulgogi Chicken Bowls

Name: Bulgogi Chicken Bowls with Pickled Cucumber, Spicy Mayo & Crispy Fried Onions
Total time: 10 min
Yield: 2
Cuisine: East Asia
Ingredients: 5 teaspoon White Wine Vinegar; 1 unit Mini Cucumber; 8 ounce Sous Vide Chopped Chicken; 4 tablespoon Spicy Mayo; 4 ounce Bulgogi Sauce; ¼ ounce Cilantro; 1 unit Crispy Fried Onions; 1 unit Microwavable Rice; Salt; Sugar; Cooking Oil

with Pickled Cucumber, Spicy Mayo & Crispy Fried Onions

Recipe Development TeamUpdated on October 07, 2025

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For this Korean-inspired rice bowl, you’ll toss succulent pre-cooked chopped chicken with savory-sweet sesame-soy bulgogi sauce, and serve over a bed of fluffy microwavable jasmine rice. Top with crisp, tangy quick-pickled cucumber, herbaceous cilantro, a dollop of spicy mayonnaise, and crispy fried onions, and dinner is ready in just 15 minutes!

Tags:

High Protein

•Quick

•Easy Prep

Allergens:

Eggs

•Soy

•Wheat

•Sesame

The quantities provided above are averages only.

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

Total Time10 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

5 teaspoon

White Wine Vinegar

1 unit

Mini Cucumber

8 ounce

Sous Vide Chopped Chicken

4 tablespoon

Spicy Mayo

(Contains: Eggs, Soy, Wheat)

4 ounce

Bulgogi Sauce

(Contains: Soy, Wheat, Sesame)

¼ ounce

Cilantro

1 unit

Crispy Fried Onions

(Contains: Wheat)

1 unit

Microwavable Rice

Not included in your delivery

Salt

Sugar

Cooking Oil

Nutrition Values

/ per serving

Calories670 kcal

Fat25 g

Saturated Fat5 g

Carbohydrate79 g

Sugar28 g

Dietary Fiber1 g

Protein30 g

Cholesterol100 mg

Sodium2180 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.

Utensils

•Small Bowl

•Large Pan

•Medium Bowl

•Plastic Wrap

Instructions

• Wash and dry produce. • Trim and thinly slice cucumber. • In a small bowl, combine vinegar, ½ tsp sugar, and ½ tsp salt until sugar and salt are mostly dissolved (use 1 tsp sugar and 1 tsp salt for 4 servings). • Add cucumber and toss to thoroughly combine. Refrigerate until ready to serve.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken* and cook, stirring occasionally and breaking up meat into pieces, until browned and warmed through, 4-6 minutes. • Meanwhile, massage rice in package to separate grains. Transfer to a medium microwave-safe bowl and add 2 TBSP water (4 TBSP for 4 servings). Cover tightly with plastic wrap and microwave until heated through, 1-2 minutes. • Once chicken is warmed through, remove pan from heat. Stir in bulgogi sauce until thoroughly coated.

• Pick cilantro leaves from stems; roughly tear leaves.

• Divide rice, bulgogi chicken, and pickled cucumber (draining first) between bowls in separate sections. Top chicken with crispy fried onions and as much spicy mayo as you like. Garnish with torn cilantro. Serve.