Gochujang-Glazed Chicken Bibimbap

🥘 Ingredients

• black pepper
  1 tsp
• chopped chicken breast
  10 oz
• cornstarch
  1 tbsp
• garlic
  2 cloves
• ginger
  1 tbsp
• gochujang sauce
  2 tbsp
• honey
  1 tbsp
• jasmine rice
  1 c
• mini cucumber
  1 unit
• oil
  2 tbsp
• ponzu sauce
  2 tbsp
• rice wine vinegar
  2 tbsp
• salt
  1 tsp
• sesame oil
  1 tsp
• sesame seeds
  1 tbsp
• shredded carrots
  2 c
• soy sauce
  1 tbsp
• sugar
  1 tsp
• water
  1¼ cup

🍳 Cookware

• small pot
• large pan
• medium bowl
• medium bowl

1. 

   1

   ponzu sauce cornstarch chopped chicken breast shredded carrots rice wine vinegar soy sauce garlic mini cucumber honey sesame seeds sesame oil jasmine rice ginger gochujang sauce salt black pepper water sugar oil

   ponzu sauce: 2 tbsp, cornstarch: 1 tbsp, chopped chicken breast: 10 oz, shredded carrots: 2 c, rice wine vinegar: 2 tbsp, soy sauce: 1 tbsp, garlic: 2 cloves, mini cucumber: 1 unit, honey: 1 tbsp, sesame seeds: 1 tbsp, sesame oil: 1 tsp, jasmine rice: 1 c, ginger: 1 tbsp, gochujang sauce: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 1¼ cup, sugar: 1 tsp, oil: 2 tbsp
2. 

   2

   Wash and dry all produce. Peel and mince or grate ginger and garlic. Trim and halve cucumber lengthwise, then thinly slice crosswise into half-moons.
3. 

   3

   In a small pot , combine rice, 1¼ cups water, and ¾ tsp salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.
4. 

   4

   Heat a drizzle of oil in a large pan over medium-high heat. Add carrots, half the ginger, ¾ tsp salt, and pepper. Cook, stirring occasionally, until just tender, ⏱️ 3 minutes . Transfer carrots to a plate.
5. 

   5

   In a medium bowl , whisk together cornstarch, gochujang, soy sauce, ponzu, honey, sesame oil, ¼ cup water, and 1 tsp sugar. Set aside.
6. 

   6

   Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in the pan used for carrots over medium-high heat. Add chicken in a single layer. Cook, stirring occasionally, until browned and cooked through, ⏱️ 5 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, ⏱️ 2 minutes . Season with pepper to taste. If sauce seems too thick, stir in a splash of water. Remove from heat.
7. 

   7

   In a second medium bowl , combine cucumber and half the vinegar. Season with salt and pepper.
8. 8

   Fluff rice with a fork. Divide rice between bowls; top with chicken, carrots, and cucumber in separate sections. Garnish with half the sesame seeds and serve.