Gochujang-Glazed Chicken Bibimbap
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Gochujang-Glazed Chicken Bibimbap

Gochujang-Glazed Chicken Bibimbap

with Ginger Carrots & Cucumbers

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!


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

Total Time30 minutes
Prep Time10 minutes


serving amount

1 thumb


1 clove


1 unit


¾ cup

Jasmine Rice

4 ounce

Shredded Carrots

1 tablespoon


1 ounce

Gochujang Sauce

(Contains Soy, Wheat)

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

12 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

2 teaspoon


1 tablespoon

Sesame Oil

10 ounce

Chicken Breast Strips

5 teaspoon

Rice Wine Vinegar

1 tablespoon

Sesame Seeds

Not included in your delivery

2 teaspoon

Cooking Oil

1 teaspoon





Nutrition Values

/ per serving
Calories690 kcal
Fat21 g
Saturated Fat3.5 g
Carbohydrate91 g
Sugar18 g
Dietary Fiber2 g
Protein31 g
Cholesterol100 mg
Sodium2720 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.


Small pot
Large Pan
Medium Bowl
Paper Towel



• Wash and dry produce. • Peel and mince or grate ginger and garlic. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons.

Cook Rice

• 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.

Cook Carrots

• 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.

Make Sauce

• 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.

Cook Chicken

• 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.

Season Cucumber

• In a second medium bowl, combine cucumber and half the vinegar (all for 4 servings). Season with salt and pepper.

Finish & Serve

• 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.