Quick Bulgogi Chicken & Kimchi Bibimbap Bowl
with Rice, Fried Egg & Gochujang Dressing
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
- Eggs
Dig into our exclusive KPOP Dinner Hunters collection to experience the hype, heart, and heat of Korean culture. From soul-warming bowls to signature K-crunches, cook your way through the range and make your dinner sing! This bibimbap bowl is loaded with all the best Korean staples for a serious flavour hit.
Ingredients
330 g
Chicken Breast
1
Cucumber
1 packet
plant-based kimchi
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs)
1
Julienned Carrot
1 packet
gochujang
(Contains: Soy, Wheat, Gluten)
Not included in your delivery
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
2 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Thinly slice cucumber into rounds.Cut chicken breast into 2cm chunks.
• In a small bowl, combine gochujang, sesame dressing and the soy sauce.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Season with salt and pepper and
transfer to a plate. Cover to keep warm.
• Meanwhile, add julienned carrot and a splash of water to a microwave-safe
bowl, then cover with a damp paper towel.
• Microwave carrot on high until just tender, 2-3 minutes.
• Drain carrot, then return to the bowl.
• Season to taste with salt and pepper. Cover to keep warm.
• Meanwhile, microwave basmati rice until steaming, 2-3 minutes.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and sweet soy seasoning, tossing, in batches until browned and cooked through, 5-6 minutes.
• Divide bulgogi chicken, rice, steamed carrot, cucumber and plant-based kimchi between bowls.
• Top with a fried egg and drizzle over gochujang dressing.
• Garnish with sesame seeds to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Korean-inspired flavours, including the kimchi and gochujang dressing, were a highlight for many customers.
- Ease of prep: Most found this a quick and easy cook, with the pre-julienned carrot particularly appreciated for saving time.
- Suggestions: Some found the chicken a little chewy; cutting pieces evenly and cooking in batches over high heat can help achieve a better result.
- Portions: A few customers noted the microwavable rice felt like a shortcut; those who prefer more control may want to cook rice separately on the cooktop.
