Chicken Bulgogi Bowls
with Asian Cucumber Slaw- Soy
- Sesame
- Crustaceans
- Sesame
- Fish
- Wheat
- Milk
- Gluten
- Sulphites
- Egg
- Mustard
- May contain traces of allergens
- Soy
- Tree nuts
- Peanuts
Ingredients: Chicken thighs • Coleslaw mix (carrot, green cabbage, red cabbage) • Jasmine rice • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Cucumber • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Sesame oil • Rice vinegar (rice vinegar, sugar, salt) • Brown sugar (cane sugar, molasses) • Green onion.
Ingredients
270 g
Chicken Thighs
¾ cup
Jasmine Rice
170 g
Coleslaw Cabbage Mix
1 unit(s)
Mini Cucumber
1 unit(s)
Green Onion
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May be present: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
1 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
¼ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Thinly slice green onion.
- In a medium bowl, whisk together vinegar, half the sesame oil, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. (NOTE: This is your coleslaw dressing.)
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium.
- While the pan heats, in a small bowl, combine soy sauce mirin blend, brown sugar, ginger-garlic puree and remaining sesame oil. (NOTE: This is your bulgogi sauce.)
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 5-6 min per side, until golden.**
- Reduce heat to medium-low.
- Add bulgogi sauce (from step 3). Cook for 1-2 min, stirring occasionally, until sauce thickens and coats chicken.
- To the bowl with coleslaw dressing (from step 2), add coleslaw cabbage mix and cucumbers.
- Fluff rice with a fork. Stir in half the green onions.
- Divide rice and coleslaw between bowls. Top rice with chicken.
- Spoon sauce over chicken, then sprinkle with remaining green onions.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty bulgogi sauce, though some found it bland; several suggested adding sriracha or other spices for more depth.
- Ease of prep: Quick and easy to prepare, making it a good option for beginners or busy weeknights.
- Suggestions: Consider cutting chicken into bite-sized pieces for easier eating; add extra green onions and black sesame seeds for more flavor.
- Portions: Some found the chicken portion small, especially for larger appetites; others noted there wasn't enough sauce to coat everything well.
- Texture: The slaw added a nice crunch, creating an enjoyable mix of textures with the tender chicken and rice.
