Spicy Korean Barbecue Bowl with a Cucumber Salad
Directions
- 1Season the chicken thighs with salt, pepper, and garlic powder.
- 2Add a tablespoon of cornstarch to the seasoned chicken thighs and set aside.
- 3Thinly slice the cucumbers for the cucumber salad.
- 4Thinly slice the red onion for the cucumber salad.
- 5Combine the sliced cucumber and red onion in a bowl.
- 6Add brown sugar, salt, minced garlic, soy sauce, rice vinegar, and sesame oil to the cucumber and onion mixture.
- 7Add chopped cilantro and chili flakes to the cucumber salad mixture and mix well.
- 8Place the cucumber salad in the fridge to chill while preparing the chicken.
- 9Sear the chicken thighs on high heat for 4 to 6 minutes per side until they are golden brown and cooked through.
- 10Remove the chicken thighs from the pan and let them rest while preparing the sauce.
- 11Melt butter in the same pan.
- 12Add minced garlic to the melted butter and cook for a few minutes.
- 13Add honey and gochujang to the pan and mix.
- 14Add water, sesame oil, and the resting juices from the chicken thighs to the sauce and stir.
- 15Return the cooked chicken thighs to the sauce and coat them evenly.
- 16Slice the cooked chicken thighs.
- 17Serve the chicken over rice.
- 18Top the chicken and rice with the prepared cucumber salad.
- 19Garnish with toasted sesame seeds and fresh cilantro.
Ingredients
- 16 oz chicken thighs, boneless skinless
- to taste Salt
- to taste Pepper
- 1 tsp garlic powder
- 1 tbsp Cornstarch
- 2 tsp Avocado oil
- 1 tbsp butter
- 2 tbsp gochujang
- 1 tbsp honey
- 3 cloves garlic, minced
- 0.5 cup water
- 1 tsp sesame oil
- 2 large cucumbers, thinly sliced
- 0.5 red onion, thinly sliced
- 0.25 cup rice vinegar
- 1 tbsp brown sugar
- salt
- 1 clove garlic
- 1 tbsp soy sauce
- 1 tsp sesame oil
- cilantro
- 0.25 tsp chili flakes
- 1 tsp toasted sesame seeds
- 1 cup rice
Equipment
bowlpantongs
Tips
- Add the resting juices from the chicken thighs to the sauce for extra flavor.
- Place the cucumber salad in the fridge while working on the chicken thighs to let it marinate and chill.
- Season the chicken thighs generously for best flavor results.
- Sear the chicken thighs on high heat to get a nice crust and cook them evenly.
- Serve the chicken and cucumber salad over rice for a complete meal.
- Follow for more healthy recipes.
- Eating healthier doesn't have to be boring or time-consuming.
- Spicy Korean BBQ Chicken Bowl with a Marinated Cucumber Salad is an easy recipe to make and takes 30 minutes to prepare.
- For coating chicken thighs, use cornstarch or flour.
- The amount of water in the sauce should be adjusted as necessary.
- Chili flakes are optional for the Korean Cucumber Salad.
- Fresh cilantro should be chopped for the salad.
- The recipe provides approximate macros per serving with 1 cup rice per serving (x2 servings).
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