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Creamy Gochujang Chicken and Mushroom Bibimbap
Creamy Gochujang Chicken and Mushroom Bibimbap

Creamy Gochujang Chicken and Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw

Recipe Development Team
Recipe Development TeamUpdated on October 01, 2025
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Colourful and nourishing, this Korean dish's name is a combination of two sounds - bibim (mixed) and bap (rice). Here, we're using kimchi style slaw, roasted broccoli and gochujang chicken and mushrooms. The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice.

Tags:
Medium Spice
•High Protein
Allergens:
Milk
•Soya
•Sesame

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

160 grams

Young Pea Pods

180 grams

Sliced Mushrooms

15 milliliter(s)

Rice Vinegar

15 grams

Sambal Paste

120 grams

Coleslaw Mix

75 grams

Creme Fraiche

(Contains: Milk)

30 grams

Gochujang Paste

(Contains: Soya)

32 grams

Sweet Chilli Sauce

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

240 grams

Diced British Chicken Breast

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tbsp

Honey

Nutritional information

Energy (kJ)2881 kJ
Energy (kcal)689 kcal
Fat17.5 g
of which saturates8.6 g
Carbohydrate91.2 g
of which sugars23.4 g
Dietary Fibre7.3 g
Protein41.1 g
Salt1.41 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Medium Saucepan
•Kettle
•Lid
•Baking Tray
•Pan
•Bowl

Cooking Instructions and Tips

PDF
Get Started
1

a) Boil a full kettle. 

b) Preheat your oven to 220°C/200°C fan/gas mark 7.

c) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 12-13 mins. 

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Roast the Pea Pods
2

a) Meanwhile, pop the young pea pods onto a medium baking tray. 

b) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

c) When the oven is hot, roast on the middle shelf until tender and crispy, 8-10 mins.

Fry the Chicken and Mushrooms
3

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. 

b) When hot, add the diced chicken to the pan. Fry until browned all over, 5-6 mins.

c) Add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Make your Kimchi Style Slaw
4

a) While the chicken and mushrooms fry, in a medium bowl, combine the rice vinegar, sambal and sugar for the pickle (see pantry for amount).

b) Stir in the coleslaw mix.

c) Season with salt and pepper. Set aside. 

Flavour Time
5

a) When the mushrooms have browned, lower the heat and stir in the creme fraiche, gochujang and honey (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Simmer until slightly thickened, 2-3 mins.

c) Season with salt and pepper.

Serve
6

a) When everything's ready, share the rice between your bowls.

b) Top with the creamy gochujang chicken and mushrooms, kimchi style slaw and young pea pods in separate sections. 

c) Drizzle the sweet chilli sauce over the young pea pods and sprinkle over the sesame seeds to finish.

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