Dakgangjeong Chicken Bowl

Serving Size 1 BOWL

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Ingredients

Dakgangjeong Chicken (Orange Chicken Fritter (Skinless Chicken Leg Meat, Water, Cornstarch, Unbleached Enriched Flour (unbleached wheat flour, barley flour, niacin, iron, thiamine, mononitrate, riboflavin, folic acid), Soybean Oil, Liquid Whole Eggs, Salt, White Pepper Powder, Ground Ginger, Garlic, Green Onion), Red Bell Pepper, Dakgangjeong Sauce (GR AGAVE ORGANIC LIGHT (Organic Blue Agave), Korean Chili Paste Gochujang (Corn Syrup, Red Pepper Mixed Seasoning(Red Pepper Powder, Sea Salt, Garlic, Onion), Brown Rice, Water, Fermented Soybean Paste(Soybean, Soybean Cultured With Aspergillus Oryzae, Roasted Soybean Powder, Salt, Seed Malt) ,Isomalto Oligosaccharide, Sea Salt, Red Pepper Powder, Spirits, Yeast Extract Powder(Yeast Extracts, Dextrin), Seed Malt(Wheat)), Ketchup (Tomato Concentrate from Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Corn Syrup, Salt, Spice, Onion Powder, Natural Flavoring.), Soy Sauce (Organic Whole Soybeans, Water, Sea Salt, Organic Distilled Sake (Water, Rice, Aspergillus Oryzae), Aspergillus Oryzae ), Minced Ginger, Garlic), Green Onions, Walnut Pieces, Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Salt, Canola Fryer Shortening (Canola Oil with Dimethylpolysiloxane.), Black Pepper), Jasmine Rice (Jasmine Rice (Long Grain Rice)), Wok Vegetable Base (Cabbage, Broccoli, Carrots, Bok Choy, Snow Peas, Pure Sesame Seed Oil, Salt, Black Pepper)

For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.

Allergens

Contains TreeNuts

Contains Soy

Contains Wheat

Contains Eggs

Contains Gluten

Disclaimer

UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.

Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.