Chicken Bulgogi Rice Bowls

123 mins
Serves 5
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Directions

  1. 1Combine boneless skinless chicken thighs with soy sauce, honey, gochujang, garlic and ginger purée, rice vinegar, a little bit of oil and yellow onion to make your chicken bulgogi marinade.
  2. 2Combine boneless skinless chicken thighs with soy sauce, honey, gochujang, garlic and ginger purée, rice vinegar, a little bit of oil and yellow onion to make your chicken bulgogi marinade.
  3. 3Combine boneless skinless chicken thighs with soy sauce, honey, gochujang, garlic and ginger purée, rice vinegar, a little bit of oil and yellow onion to make your chicken bulgogi marinade.
  4. 4Slice six mini cucumbers and combine them with soy sauce, rice wine vinegar, honey, minced garlic (optional), toasted sesame oil and sesame seeds.
  5. 5Slice six mini cucumbers and combine them with soy sauce, rice wine vinegar, honey, minced garlic (optional), toasted sesame oil and sesame seeds.
  6. 6Slice six mini cucumbers and combine them with soy sauce, rice wine vinegar, honey, minced garlic (optional), toasted sesame oil and sesame seeds.
  7. 7Mix sriracha, nonfat plain Greek yogurt, light mayo, rice vinegar, gochujang, toasted sesame oil, salt and pepper to taste to make your spicy mayo.
  8. 8Mix sriracha, nonfat plain Greek yogurt, light mayo, rice vinegar, gochujang, toasted sesame oil, salt and pepper to taste to make your spicy mayo.
  9. 9Mix sriracha, nonfat plain Greek yogurt, light mayo, rice vinegar, gochujang, toasted sesame oil, salt and pepper to taste to make your spicy mayo.
  10. 10Cook the rice.
  11. 11Cook the rice.
  12. 12Cook the rice.
  13. 13Start cooking the chicken when the rice is about 10 minutes away from being finished. Make sure to get a good sear and caramelization on both sides.
  14. 14Start cooking the chicken when the rice is about 10 minutes away from being finished. Make sure to get a good sear and caramelization on both sides.
  15. 15Start cooking the chicken when the rice is about 10 minutes away from being finished. Make sure to get a good sear and caramelization on both sides.
  16. 16Once the chicken is cooked, slice it into strips.
  17. 17Once the chicken is cooked, slice it into strips.
  18. 18Once the chicken is cooked, slice it into strips.
  19. 19Assemble your bowls by adding steamed rice, chicken bulgogi, half an avocado, cucumber salad, green onions, and spicy mayo. Then, top off with sesame seeds and chili flakes.
  20. 20Assemble your bowls by adding steamed rice, chicken bulgogi, half an avocado, cucumber salad, green onions, and spicy mayo. Then, top off with sesame seeds and chili flakes.
  21. 21Assemble your bowls by adding steamed rice, chicken bulgogi, half an avocado, cucumber salad, green onions, and spicy mayo. Then, top off with sesame seeds and chili flakes.

Ingredients

  • 900 g boneless skinless chicken thighs
  • 900 g boneless skinless chicken thighs
  • 900 g boneless skinless chicken thighs
  • 75 g soy sauce
  • 75 g soy sauce
  • 75 g soy sauce
  • 80 g honey
  • 80 g honey
  • 80 g honey
  • 45 g gochujang
  • 45 g gochujang
  • 45 g gochujang
  • 20 g garlic purée
  • 20 g garlic purée
  • 20 g garlic purée
  • 20 g ginger purée
  • 20 g ginger purée
  • 20 g ginger purée
  • 20 g rice vinegar
  • 20 g rice vinegar
  • 20 g rice vinegar
  • 10 g neutral oil
  • 10 g neutral oil
  • 10 g neutral oil
  • 0.5 diced yellow onion
  • 0.5 diced yellow onion
  • 0.5 diced yellow onion
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 0 gochugaru
  • 0 gochugaru
  • 0 gochugaru
  • 6 mini cucumbers
  • 6 mini cucumbers
  • 6 mini cucumbers
  • 60 g rice vinegar
  • 60 g rice vinegar
  • 60 g rice vinegar
  • 45 g soy sauce
  • 45 g soy sauce
  • 45 g soy sauce
  • 30 g honey
  • 30 g honey
  • 30 g honey
  • 5 g toasted sesame oil
  • 5 g toasted sesame oil
  • 5 g toasted sesame oil
  • 2 cloves minced garlic
  • 2 cloves minced garlic
  • 2 cloves minced garlic
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 sesame seeds
  • 240 g sriracha
  • 240 g sriracha
  • 240 g sriracha
  • 240 g nonfat plain greek yogurt
  • 240 g nonfat plain greek yogurt
  • 240 g nonfat plain greek yogurt
  • 75 g light mayo
  • 75 g light mayo
  • 75 g light mayo
  • 30 g rice vinegar
  • 30 g rice vinegar
  • 30 g rice vinegar
  • 30 g gochujang
  • 30 g gochujang
  • 30 g gochujang
  • 5 g toasted sesame oil
  • 5 g toasted sesame oil
  • 5 g toasted sesame oil
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 250 g sushi/short grain rice
  • 250 g sushi/short grain rice
  • 250 g sushi/short grain rice
  • 0 green onions
  • 0 green onions
  • 0 green onions
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 gochugaru
  • 0 gochugaru
  • 0 gochugaru
  • 0.5 avocado
  • 0.5 avocado
  • 0.5 avocado

Equipment

knifebowlglass containerwhiskpantongsspoon

Tips

  • Make sure to cook the chicken and get a really good sear on each side and caramelization.
  • The spicy mayo is only 1 calorie per gram.
  • This recipe can be easily doubled for meal prepping and freezer storage.
  • The cucumber salad gets better over time and lasts for 7-10 days when refrigerated.
  • The spicy mayo lasts for 1-2 weeks when refrigerated