Gochujang-Glazed Chicken Bibimbap

Name: Gochujang-Glazed Chicken Bibimbap with Ginger Carrots & Cucumbers
Yield: 2 servings
Cuisine: Korean
Ingredients: 12 ml Ponzu Sauce; 1 tbsp Cornstarch; 10 oz Chicken Breast; 4 oz Carrot; 5 tsp Rice Vinegar; 2 tbsp Soy Sauce; 1 clove Garlic; 1 Cucumber; 2 tsp Honey; 1 tbsp Sesame Seeds; 1 tbsp Sesame Oil; 3/4 cup Rice; 1 Ginger; 1 oz Gochujang Sauce; tsp Salt, tsp; tsp Black Pepper, tsp

with Ginger Carrots & Cucumbers

By Recipe0 System

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!

Korean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

0.41 fl oz Ponzu Sauce
1 tbsp Cornstarch
10 oz Chicken Breast
4 oz Carrot
5 tsp Rice Vinegar
2 tbsp Soy Sauce
1 clove Garlic
1 Cucumber
2 tsp Honey
1 tbsp Sesame Seeds
1 tbsp Sesame Oil
3/4 cup Rice
1 Ginger
1 oz Gochujang Sauce
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Wash and dry produce.

Peel and mince or grate ginger and garlic. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons.
2

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.
3

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.
4

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.
5

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.
6

In a second medium bowl, combine cucumber and half the vinegar (all for 4 servings). Season with salt and pepper.
7

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.

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