---
title: "Gochujang-Glazed Chicken Bibimbap"
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/gochujang-glazed-chicken-bibimbap-6283b3234845918f2d02724f}
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens: [Fish, Soy, Wheat, Sesame]
tags: [Spicy, Korean, Dinner, Bowl, High Protein]
rating: 4.0
rating_count: 3000
source_chef: Michelle Doll Olson
review_highlights: [{theme: Flavor, text: Many enjoyed the tasty blend of sweet, savory, and tangy flavors}, {theme: Ease of prep, text: Quick and simple to prepare with clear instructions for novice cooks}]
image: "https://images.recipes.furrysalamander.com/gochujang-glazed-chicken-bibimbap.avif"
---

@ponzu sauce{2%tbsp}
@cornstarch{1%tbsp}
@chopped chicken breast{10%oz}
@shredded carrots{2%cup}
@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%cup}
@ginger{1%tbsp}
@gochujang sauce{2%tbsp}
@salt{1%tsp}
@black pepper{1%tsp}
@water{1¼%cup}
@sugar{1%tsp}
@oil{2%tbsp}

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.

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.

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.

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

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.

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

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.