Gochujang Glazed Chicken Bibimbap with Ginger Carrots and Cucumbers

This Korean-inspired rice bowl brings together all the best flavors: spicy-sweet gochujang-glazed chicken, crunchy gingery carrots and refreshing tangy cucumbers, all served over a bed of fluffy jasmine rice. It’s a complete meal that’s as beautiful as it is delicious.

Perfect for a weeknight dinner, this bibimbap is highly customizable and comes together quickly. The combination of textures and tastes-from the savory chicken to the bright pickled vegetables-makes every bite exciting. Plus, it’s a great way to enjoy a classic dish without needing a long list of hard-to-find ingredients.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions; set aside and keep warm.
2. While rice cooks, prepare the vegetables. Peel and grate the ginger. Thinly slice the mini cucumber. Mince the garlic.
3. In a small bowl, combine the rice wine vinegar, 1 teaspoon honey and a pinch of salt. Add the sliced cucumber and toss to coat. Set aside to quick-pickle.
4. In another bowl, toss the shredded carrots with the grated ginger and a drizzle of sesame oil. Set aside.
5. In a medium bowl, whisk together the gochujang sauce, soy sauce, ponzu sauce, remaining honey and minced garlic. Add the chopped chicken breast and toss to coat evenly.
6. Sprinkle the cornstarch over the chicken and stir until well coated.
7. Heat a large skillet or wok over medium-high heat and add a drizzle of oil. Add the chicken in a single layer and cook without stirring for 2-3 minutes, until browned. Then stir-fry for another 2-3 minutes until cooked through and the glaze is sticky.
8. To serve, divide the warm rice among bowls. Top with the glazed chicken, pickled cucumber and ginger carrots. Sprinkle with sesame seeds and serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Absolutely! Thinly sliced beef, pork or tofu would work well. Adjust cooking time as needed.

What can I substitute for gochujang?

Gochujang is a Korean chili paste. You can substitute with sriracha mixed with a little miso paste or a combination of chili flakes and honey, though the flavor will differ.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice and chicken in a microwave or skillet and serve with fresh vegetables.