Korean Style Chicken Rice Bowl
Serves 1
Directions
- 1Chuck the chicken into a mixing bowl and add the gochujang paste, dark soy, water, sesame oil and garlic.
- 2Mix well and leave to marinade for 30 minutes.
- 3Meanwhile, whisk all the ingredients for the dressing together and make sure all the ingredients for the salad are prepped.
- 4Pre-heat the grill to high.
- 5Transfer the chicken to a grill rack and drizzle over a little oil.
- 6Grill for 4-6 minutes a side or until cooked through.
- 7Slice to serve.
- 8To serve pop some rice into a bowl and top with some carrot, cucumber and red cabbage.
- 9Put some chicken on top and spoon over some dressing.
- 10Garnish with the spring onions and sesame seeds.
Ingredients
- 600 g chicken thigh fillets
- 2 tbsp gochujang paste
- 1 tbsp dark soy sauce
- 1 tbsp water
- 1 tsp sesame oil
- 3 cloves garlic, crushed
- 2 tsp neutral oil
- 2 tbsp gochujang paste
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp water
- 1 tsp dark soy
- 1 tsp sesame oil
- 1 carrot, finely sliced
- 0.5 cucumber, finely sliced
- 100 g red cabbage, shredded
- 4 spring onions, finely sliced
- 1 sprinkle toasted sesame seeds
- Rice to serve
Equipment
mixing bowlgrill rackgrill
Tips
- Leave chicken to marinade for 30 minutes.
- Grill chicken for 4-6 minutes a side or until cooked through.
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