Dak Bulgogi Meal-Prep Bowls

• 180 g raw chicken breast, thinly sliced — Boneless skinless chicken breast, raw
• 170 g cooked brown rice — Cooked long-grain brown rice
• 60 g fresh pear, finely grated — Fresh pear
• 14 g gochujang — Gochujang
• 16 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 8 g rice vinegar — Unseasoned rice vinegar
• 5 g garlic, grated — Raw garlic
• 5 g ginger, grated — Fresh ginger root
• 80 g cabbage, shredded — Raw green cabbage
• 60 g carrot, thinly sliced — Raw carrots
• 60 g cooked shelled edamame — Cooked shelled edamame
• 6 g toasted sesame seeds — Toasted sesame seeds
• 12 g scallion, sliced — Raw scallion

Method

1. 1Heat the oven and make marinadeHeat oven to 425°F. Allow it to preheat fully before adding the food.425°FLook for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Stir pearStir pear, gochujang, soy, vinegar, garlic, and ginger into a loose paste.2 minLook for: The marinade is uniform with pear pulp evenly suspended.Safety: Keep marinade utensils separate once they touch raw chicken.
3. 3Coat the trayToss chicken with two-thirds marinade on one side of a lined sheet pan.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Toss cabbageToss cabbage and carrot with the rest on the other side; spread everything in one layer.2 minLook for: Chicken pieces do not overlap and vegetables are thinly coated.Safety: Wash hands and surfaces after handling raw chicken.
5. 5Measure ingredients: Bake the dak bulgogiMeasure chicken breast, green cabbage, and carrots using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Bake the dak bulgogiBake for 20 minutes, stirring chicken and vegetables separately at 10 minutes, until chicken is browned at the edges and reaches 165°F.20 min · 165°FLook for: Chicken reads 165°F and vegetables have tender browned tips.Safety: Verify the thickest chicken piece reaches 165°F.
7. 7Build the meal-prep bowlRest the tray 5 minutes. Reheat rice and edamame to 165°F.5 min · 165°FLook for: The full resting or chilling time is complete.
8. 8Continue building the meal-prep bowlPortion them with all chicken and vegetables; finish with sesame and scallion.Look for: Components remain distinct and the chicken juices have settled.Safety: Cool promptly if meal prepping and refrigerate within 2 hours.