Gochujang-Glazed Chicken Bibimbap

🥘 Ingredients

• black pepper
• chopped chicken breast
  20 oz
• cornstarch
  2 tbsp
• garlic
  2 clove
• ginger
  2 thumb
• gochujang sauce
  2 oz
• honey
  4 tsp
• jasmine rice
  1.5 c
• mini cucumber
  2 unit
• paper towels
• ponzu sauce
  24 ml
• rye wine vinegar
  5 tsp
• salt
  3⁄4 tbsp
• sesame oil
  2 tbsp
• sesame seeds
  1 tbsp
• shredded carrots
  8 oz
• soy sauce
  4 tbsp
• sugar
  1 tsp
• water
  1 1⁄4 cup, 1⁄4 cup

🍳 Cookware

• small pot
• large pan
• medium bowl

1. 

   1

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

   ginger: 2 thumb, garlic: 2 clove, mini cucumber: 2 unit
2. 

   2

   In a small pot , combine jasmine rice , water (2 1⁄4 cups for 4 servings), and 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.

   jasmine rice: 1.5 c, water: 1 1⁄4 cup, salt: 3⁄4 tbsp
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add shredded carrots , half the ginger, 3⁄4 tsp salt (1 1⁄4 tsp for 4), and black pepper . Cook, stirring occasionally, until just tender, 2-4 minutes. Transfer carrots to a plate.

   shredded carrots: 8 oz, black pepper
4. 

   4

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

   cornstarch: 2 tbsp, gochujang sauce: 2 oz, soy sauce: 4 tbsp, ponzu sauce: 24 ml, honey: 4 tsp, sesame oil: 2 tbsp, water: 1⁄4 cup, sugar: 1 tsp
5. 

   5

   Pat chopped chicken breast dry with paper towels ; season all over with salt and pepper. Heat a drizzle of oil in the large 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, 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.

   chopped chicken breast: 20 oz, paper towels
6. 

   6

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

   rye wine vinegar: 5 tsp
7. 

   7

   Fluff rice with a fork. Divide rice between bowls up and top with chicken, carrots, and cucumber in separate sections. Garnish with half the sesame seeds (all for 4 servings) and serve.

   sesame seeds: 1 tbsp