Chicken Bulgogi Rice Bowls

Name: Chicken Bulgogi Rice Bowls
Total time: 123 min
Yield: 5 servings
Cuisine: Korean
Ingredients: 900 g boneless skinless chicken thighs; 75 g soy sauce; 80 g honey; 45 g gochujang; 20 g garlic purée; 20 g ginger purée; 20 g rice vinegar; 10 g neutral oil; 0.5 diced yellow onion; 0 black pepper; 0 gochugaru; 6 mini cucumbers; 60 g rice vinegar; 45 g soy sauce; 30 g honey; 5 g toasted sesame oil; 2 cloves minced garlic; 0 sesame seeds; 240 g sriracha; 240 g nonfat plain greek yogurt; 75 g light mayo; 30 g rice vinegar; 30 g gochujang; 5 g toasted sesame oil; 0 salt; 0 pepper; 250 g sushi/short grain rice; 0 green onions; 0 sesame seeds; 0 gochugaru

2h 3m

Serves 5

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Chicken Bulgogi Rice Bowls

instagram.com

2h 3m

Serves 5

Directions

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.
2Slice six mini cucumbers and combine them with soy sauce, rice wine vinegar, honey, minced garlic (optional), toasted sesame oil and sesame seeds.
3Mix sriracha, nonfat plain Greek yogurt, light mayo, rice vinegar, gochujang, toasted sesame oil, salt and pepper to taste to make your spicy mayo.
4Cook the rice.
5Start 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.
6Once the chicken is cooked, slice it into strips.
7Assemble 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
75 g soy sauce
80 g honey
45 g gochujang
20 g garlic purée
20 g ginger purée
20 g rice vinegar
10 g neutral oil
0.5 diced yellow onion
0 black pepper
0 gochugaru
6 mini cucumbers
60 g rice vinegar
45 g soy sauce
30 g honey
5 g toasted sesame oil
2 cloves minced garlic
0 sesame seeds
240 g sriracha
240 g nonfat plain greek yogurt
75 g light mayo
30 g rice vinegar
30 g gochujang
5 g toasted sesame oil
0 salt
0 pepper
250 g sushi/short grain rice
0 green onions
0 sesame seeds
0 gochugaru
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

Chicken Bulgogi Rice Bowls

Chicken Bulgogi Rice Bowls

Directions

Ingredients

Equipment

Tips

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