---
title: Chicken Bibimbap for Dinner
source: {name: HelloFresh, url: "https://www.hellofresh.com/recipes/bulgogi-chicken-bowls-5ba55613ae08b5453344cad1"}
servings: 2
prep_time: 10 minutes
cook_time: 25 minutes
time_required: 35 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
  - Sesame
  - Milk
tags:
  - Spicy
  - Korean
  - Meal Prep
  - Dinner
  - Lunch
rating: 4.0
rating_count: 258
source_chef: Recipe Development Team
review_highlights:
  - theme: Versatility
    text: Great for meal prep with dinner transforming into a tasty lunch wrap
image: "https://images.recipes.furrysalamander.com/chicken-bibimbap-for-dinner.avif"
---
Wash and dry all produce. Place @shredded carrots{1%cup} in a medium bowl. In a #small saucepan{}, stir together @white wine vinegar{2%tbsp}, @sugar{2%tsp}, and 2 tbsp water. Season with salt and pepper. Bring to a boil over high heat, then carefully pour mixture over carrots in bowl. Set aside, tossing occasionally. Trim, then thinly slice @scallions{2%stalks}, separating greens and whites. Peel @ginger{1%unit}, then mince or grate 2 tbsp. Halve @zucchini{2%medium} lengthwise, then slice crosswise into ¼-inch-thick half-moons.

Wipe out pot used for heating vinegar, then add @butter{1%tbsp} and place over medium-high heat. Add scallion whites and half the ginger. Cook, stirring, until fragrant, ~{2%minutes}. Stir in 1½ cups water, @jasmine rice{2%cups}, and a large pinch of salt to pot and bring to a boil. Cover, lower heat, and reduce to a simmer. Cook until tender, ~{18%minutes}. Keep covered off heat until rest of meal is ready.

Heat a drizzle of @vegetable oil{2%tbsp} in a #large skillet{} over medium-high heat. Add zucchini and season with salt and pepper. Cook, tossing, until tender and browned, ~{4%minutes}. Remove from pan and set aside in a medium bowl (cover to keep zucchini warm).

Drain pickling liquid from carrots into a small bowl. Stir @bulgogi sauce{1%packet} and @soy sauce{1%tbsp} into pickling liquid. Heat a drizzle of oil in same pan over medium-high heat. Tear @pulled chicken{8%oz} into bite-sized pieces with your hands and add to pan along with remaining ginger. Season with salt and pepper. Cook, tossing, to combine and warm through, ~{3%minutes}. Stir in bulgogi sauce mixture, then remove pan from heat.

Fluff rice with a fork and season with salt and pepper. Measure out 2 cups rice and divide between bowls (save the rest for lunch). Set aside half the chicken and half the carrots for lunch, then add the remainder to bowls along with all of the zucchini. Drizzle bowls with up to half the @sriracha{1%packet}. Garnish with half the scallion greens and serve.

When you're ready to pack lunch, stir together @sour cream{3%tbsp} and remaining sriracha in a small bowl. Spread mixture onto one side of each @flour tortillas{2%pieces}. Divide remaining rice, chicken, carrots, and scallion greens between tortillas. Roll into burritos and pack in your lunchbox. Reheat in microwave before enjoying. ~{2%minutes}