Spicy Korean Barbecue Bowl

30 mins
Serves 2
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Directions

  1. 1Season the chicken thighs with salt, pepper, and garlic powder.
  2. 2Season the chicken thighs with salt, pepper, and garlic powder.
  3. 3Season the chicken thighs with salt, pepper, and garlic powder.
  4. 4Add cornstarch and set aside.
  5. 5Add cornstarch and set aside.
  6. 6Add cornstarch and set aside.
  7. 7Slice cucumbers and red onion for the salad.
  8. 8Slice cucumbers and red onion for the salad.
  9. 9Slice cucumbers and red onion for the salad.
  10. 10Combine cucumber, red onion, brown sugar, salt, garlic, soy sauce, rice vinegar, sesame oil, cilantro and chili flakes in a bowl.
  11. 11Combine cucumber, red onion, brown sugar, salt, garlic, soy sauce, rice vinegar, sesame oil, cilantro and chili flakes in a bowl.
  12. 12Combine cucumber, red onion, brown sugar, salt, garlic, soy sauce, rice vinegar, sesame oil, cilantro and chili flakes in a bowl.
  13. 13Refrigerate the cucumber salad.
  14. 14Refrigerate the cucumber salad.
  15. 15Refrigerate the cucumber salad.
  16. 16Sear the chicken thighs on high heat for 4-6 minutes per side.
  17. 17Sear the chicken thighs on high heat for 4-6 minutes per side.
  18. 18Sear the chicken thighs on high heat for 4-6 minutes per side.
  19. 19Let the chicken rest.
  20. 20Let the chicken rest.
  21. 21Let the chicken rest.
  22. 22Melt butter in a pan, add garlic, then add honey and gochujang.
  23. 23Melt butter in a pan, add garlic, then add honey and gochujang.
  24. 24Melt butter in a pan, add garlic, then add honey and gochujang.
  25. 25Add water, sesame oil, and the resting juices from the chicken thighs.
  26. 26Add water, sesame oil, and the resting juices from the chicken thighs.
  27. 27Add water, sesame oil, and the resting juices from the chicken thighs.
  28. 28Return the chicken to the sauce.
  29. 29Return the chicken to the sauce.
  30. 30Return the chicken to the sauce.
  31. 31Serve over rice with the cucumber salad.
  32. 32Serve over rice with the cucumber salad.
  33. 33Serve over rice with the cucumber salad.

Ingredients

  • 16 oz chicken thighs, boneless skinless
  • 16 oz chicken thighs, boneless skinless
  • 16 oz chicken thighs, boneless skinless
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 2 tsp avocado oil
  • 2 tsp avocado oil
  • 2 tsp avocado oil
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 2 tbsp gochujang
  • 2 tbsp gochujang
  • 2 tbsp gochujang
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 2 large cucumbers, thinly sliced
  • 2 large cucumbers, thinly sliced
  • 2 large cucumbers, thinly sliced
  • 0.5 red onion, thinly sliced
  • 0.5 red onion, thinly sliced
  • 0.5 red onion, thinly sliced
  • 0.25 cup rice vinegar
  • 0.25 cup rice vinegar
  • 0.25 cup rice vinegar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp toasted sesame seeds
  • 1 tsp toasted sesame seeds
  • 1 tsp toasted sesame seeds
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 0.25 tsp chili flakes
  • 0.25 tsp chili flakes
  • 0.25 tsp chili flakes
  • fresh cilantro, chopped
  • fresh cilantro, chopped
  • fresh cilantro, chopped