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Gochujang-Glazed Chicken Bibimbap

with Ginger Carrots & Cucumbers

Gochujang-Glazed Chicken Bibimbap

Savory chicken gets a spicy-sweet gochujang glaze in this colorful bibimbap, finished with crisp cucumbers and bright ginger carrots for a fresh, satisfying bowl.

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Ingredients

For 2 servings

  • 10 ounce Chicken Breast Strips
  • 1 tablespoon Cornstarch
  • 1 unit Cucumber
  • 1 clove Garlic
  • 1 thumb Ginger
  • 1 ounce Gochujang Sauce
  • 2 teaspoon Honey
  • ¾ cup Jasmine Rice
  • 12 milliliters Ponzu Sauce
  • 5 teaspoon Rice Wine Vinegar
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Sesame Seeds
  • 4 ounce Shredded Carrots
  • 2 tablespoon Soy Sauce

Additional Ingredients

  • 2 teaspoon Cooking Oil
  • Pepper
  • Salt
  • 1 teaspoon Sugar
Gochujang-Glazed Chicken Bibimbap
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories690
Protein31g
Carbs91g
Fat21g
Tags:
Protein SmartSpicy
⚠️Allergens:
🐟Fish🌱Soy🌾Wheat

Swaps and substitutions

For gluten-free needs, use tamari in place of the soy and ponzu sauces, and choose a gluten-free gochujang. To make it pescatarian or plant-based, swap the chicken for firm tofu or shrimp; if avoiding fish, use citrus and extra soy instead of ponzu.

What to serve with it

Serve with a light miso soup or a crisp green salad to balance the spicy, savory flavors. Pickled radishes, kimchi, or extra fresh cucumber on the side add brightness and crunch.

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