Gochujang-Glazed Chicken Bibimbap
with Ginger Carrots & Cucumbers
- Fish
- Soy
- Wheat
- Sesame
Debating making this riff on the classic Korean rice dish? There’s nothing a pro/con list can’t solve! Pros: Gingery shredded carrots, tangy cucumber, and gochujang-glazed chicken strips are all arranged over steamy jasmine rice and garnished with sesame seeds. It’s flavorful, flexible, filling—the list goes on! Cons: Bibimbap is so good, you won't have any leftovers… aaand that’s all we’ve got. This dinner decision doesn’t seem so hard after all!
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 tablespoon
Cornstarch
10 ounce
Chopped Chicken Breast
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 clove
Garlic
1 unit
Mini Cucumber
2 teaspoon
Honey
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 tablespoon
Sesame Oil
(Contains: Sesame)
¾ cup
Jasmine Rice
1 thumb
Ginger
1 ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel and mince or grate ginger and garlic. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons.
• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and 3⁄4 tsp salt (1 1⁄4 tsp for 4). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Heat a drizzle of oil in a large pan over medium-high heat. Add carrots, half the ginger, 3⁄4 tsp salt (1 1⁄4 tsp for 4), and pepper. Cook, stirring occasionally, until just tender, 2-4 minutes. • Transfer carrots to a plate.
• In a medium bowl, whisk together cornstarch, gochujang, soy sauce, ponzu, honey, sesame oil, 1⁄4 cup water (1⁄2 cup for 4 servings), and 1 tsp sugar (2 tsp for 4). Set aside.
• Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in pan used for carrots over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Add garlic and remaining ginger; cook, stirring occasionally, until fragrant, 1 minute. • Pour in gochujang mixture; cook, turning chicken to coat, until sauce has slightly thickened, 1-2 minutes. Season with pepper to taste. Remove from heat. TIP: If sauce seems too thick, stir in a splash of water.
• In a second medium bowl, combine cucumber and half the vinegar (all for 4 servings). Season with salt and pepper.
• Fluff rice with a fork. • Divide rice between bowls; top with chicken, carrots, and cucumber in separate sections. Garnish with half the sesame seeds (all for 4 servings) and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty blend of sweet, savory, and tangy flavors, though some found it too salty or lacking authentic Korean taste.
- Ease of prep: Quick and simple to prepare, with clear instructions that helped even novice cooks create an impressive-looking dish 🍲.
- Suggestions: Consider reducing salt, adding an egg on top, and including more vegetables like broccoli or zucchini for extra nutrition and flavor.
- Portions: Some wanted more cucumber and vegetables overall; others felt the chicken amount was insufficient or of inconsistent quality.
- Spice level: Despite being labeled spicy, many found it mild; those seeking heat may want to add their own chili flakes.
Reviews from our home cooks
WOW gimme that bibi mmmm bap. I am curious about the sauces and the history of their invention. As for the food, cucumbers were fresh and amazing with vinegar. The shredded carrots were fantastic with the ginger, the rice came out perfect. Chicken was plentiful (and just the right amount). So happy
I really enjoyed the gochujang glaze on the chicken, and the fact that there were 2 vegetables. The chicken "strips" for this dish were so small and shredded it was almost ground chicken but with a lot more water we had to remove.
I love Korean food and Gochujang is such a tasty sauce. Bibimbap is fun because you are supposed to stir it up while dining.
Rice was delicious and fluffy, cucumber was also delicious however the sauce was far too salty. I don't if we messed up by adding both ponzu and gochujang (there were two of each) because the instructions didn't specify how many to add of those. Other than being way too salty it was good, just don't add both of those packets.
The carrot recipe was a bit too salty for me and kind of threw off the ratios for the other things in an effort to balance it out. Other than that, it was very good! The chicken and the cucumbers were especially great.
I love Korean food so this hit a very happy spot. Glaze on the chicken was a little intense but paired perfectly with the vinegar cucumbers. Would have gotten a 4 if you had a egg included for the top!
The gochujang was super salty but the other components were awesome. I am using this quick pickle method for other veg now too! Even my kiddos LOVED it
Very good! A little more sour than I expected, but I'm not very familiar with gochujang, so I'm assuming that's just its flavor profile.
Delicious! The cucumbers were a surprisingly perfect compliment to the tangy chicken and I really enjoyed it. I've added it to my recipes to cook when I don't have HelloFresh meals available!
Very good. Especially liked the cucumbers as a cool alternative to the spiciness of the chicken. Nuts would also be a nice addition for added crunchiness!
