Korean Inspired Bulgogi Chicken Breast Rice Bowl
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Korean Inspired Bulgogi Chicken Breast Rice Bowl

Korean Inspired Bulgogi Chicken Breast Rice Bowl

with Tenderstem® Broccoli and Pickled Carrot Ribbons

This Korean Inspired Bulgogi Chicken Breast Rice Bowl is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Calorie Smart
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

150 grams

Jasmine Rice

1 unit(s)


15 milliliter(s)

Rice Vinegar

80 grams

Tenderstem Broccoli

1 unit(s)

Garlic Clove

240 grams

Diced British Chicken Breast

1 sachet(s)

Indonesian Style Spice Mix

150 grams

Bulgogi Sauce

(Contains Soya)

15 grams

Sambal Paste

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar for the Pickle

1 tbsp

Plain Flour

¼ tsp


50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2680 kJ
Energy (kcal)641 kcal
Fat8.1 g
of which saturates1.3 g
Carbohydrate96.3 g
of which sugars28.8 g
Protein40.8 g
Salt4.12 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Medium Bowl
Garlic Press
Large Frying Pan


Cook the Rice

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

In a Pickle

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the rice vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt and pepper.

Add the carrot ribbons, toss to coat, then set aside to pickle.

Time for Tenderstem®

Halve the broccoli widthways. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins.

Add the garlic and cook until fragrant, 30 secs, then add a splash of water.  Cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

Transfer to a bowl and cover to keep warm.

Stir-Fry Time

In a medium bowl, combine the Indonesian style spice mix, plain flour and salt (see pantry for both amounts). Add the diced chicken and toss to coat.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, fry the chicken until golden and crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Sauce Things Up

When the chicken is crispy, pour in the bulgogi sauce, sambal paste (add less if you'd prefer things milder), half the soy sauce and the water for the sauce (see pantry for amount).

Stir to combine, bring to the boil and simmer until thickened slightly, 1-2 mins. Remove from the heat.

Finish and Serve

When everything's ready, fluff up the rice with a fork and stir through the remaining soy sauce.

Share the rice between your bowls. 

Top with the bulgogi chicken, garlic broccoli and pickle carrot in separate sections.