Serves 5
Directions
- 1Combine the rice, scallion whites, and broth in a pressure cooker and cook according to your machine’s instructions.
- 2Alternatively, follow package directions to cook on the stovetop or rice cooker.
- 3When done, fold in the scallion greens.
- 4In a large bowl, combine the garlic, ginger, gochujang, light soy sauce, and honey.
- 5Stir to combine, gradually adding water as needed.
- 6The mixture should be on the thicker side of marinades so it can coat the chicken.
- 7Add the chicken thighs and mix thoroughly to ensure each piece is well coated.
- 8Marinate for 1 hour or up to overnight if you have time.
- 9Spray a baking sheet with oil and arrange the chicken in a single layer, leaving space between each piece.
- 10Bake at 450°F for 5 minutes, then broil on high until charred and cooked through.
- 11Alternatively, air fry at 400°F for about 12 minutes or until charred and cooked through.
- 12In a large bowl, combine the cucumbers, carrots, and daikon radish.
- 13Toss with rice wine vinegar and sesame oil, then add the salt, chili flakes, and sesame seeds while stirring.
- 14Taste and adjust the salt, acidity, or seasoning as needed.
- 15Divide the rice, salad, and chicken evenly between 5 containers.
- 16Optionally drizzle with your favorite hot sauce.
Ingredients
- 4 scallions, sliced, whites/greens separated
- 1.5 cups rice (I use jasmine)
- 2.25 cups unsalted chicken bone broth or water
- 2 lbs chicken thighs
- 6 garlic cloves, minced
- 1 inch piece ginger, grated
- 0.25 cup gochujang
- 0.25 cup light soy sauce/GF Tamari
- 1 tsp honey
- 1 tbsp water, plus additional as needed to thin
- 2 second spray cooking oil
- 1.5 lbs cucumbers, diced
- 2 large carrots, grated
- 1 medium daikon radish, grated
- 2 tsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tsp diamond crystal kosher salt
- 2 -4 tbsp korean chili flakes
- 1 tbsp sesame seeds
Equipment
pressure cookerrice cookerlarge bowlbaking sheet
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