Korean Chicken Rice Bowl
Serves 5
Directions
- 1Using a microplane, grate the garlic and ginger separately to create a paste.
- 2Thinly slice the spring onion, keeping the white root and green stem parts separate.
- 3Slice the cucumber into thick pieces.
- 4In a bowl, combine the sliced cucumbers, 1 tbsp gochujang, 2 cloves grated garlic, 2 tsp soy sauce, 2 tsp rice wine vinegar, 1 tsp sesame oil, 1/2 tsp gochugaru, the white spring onion roots, and a little salt and white pepper. Mix well and refrigerate until serving.
- 5In another bowl, combine the chicken, 1/4 cup soy sauce, 1/4 cup gochujang, 1 1/2 tbsp sriracha, 2 tsp sesame oil, the remaining grated garlic and ginger, and white pepper. Mix until well combined.
- 6Line a baking tray with parchment paper and add a light spray of cooking oil. Spread the chicken evenly onto the tray and scrape all remaining marinade from the bowl onto it.
- 7Bake in the oven at 220C (430F) for 20 to 22 minutes.
- 8While the chicken bakes, combine washed jasmine rice, 500ml cold water, and a pinch of salt in a saucepan. Bring to a boil over high heat, then cover with a lid, reduce heat to low, and cook for 12 minutes undisturbed.
- 9Remove the rice from heat, leave the lid on for 4 more minutes, then remove the lid and stir in black sesame seeds if desired.
- 10After removing the cooked chicken from the oven, let it rest for 5 minutes then chop into bite-sized pieces.
- 11Portion the rice, chicken (with juices), and cucumber salad into meal prep containers. Garnish with the sliced green spring onion stems and additional black sesame seeds.
Ingredients
- 1 whole continental cucumber
- 1 tbsp gochujang spice paste
- 7 whole garlic clove, grated
- 1/4 cup low sodium soy sauce
- 2 tsp rice wine vinegar
- 3 tsp toasted sesame oil
- 1/2 tsp gochugaru or chili flakes (optional)
- 1 whole spring onion, thinly sliced (optional)
- salt (optional)
- ground white pepper (optional)
- 1 kg boneless and skinless chicken thigh, diced
- 1 1/2 tbsp sriracha sauce
- 10 g ginger, peeled and grated
- 1 small spray cooking oil spray
- 300 g jasmine rice, washed
- 500 ml cold water
- black sesame seeds (optional)
Equipment
microplanemixing bowlsknifebaking trayparchment papersaucepantongsspatula
Tips
- The cucumber salad can be kept in the fridge and added to the meal prep containers when you are ready to serve.
- The chicken can marinate for up to 48 hours or be cooked immediately.
- Chicken can be cooked in an air fryer instead of the oven.
- Meals will last 4 days in the fridge; cool for 15-20 minutes before lidding.
- Meals can be frozen for up to 4 months.
