Succulent Korean BBQ Chicken Bowl with Kimchi Fried Rice and Spicy Gochujang Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 400g boneless, skinless chicken thighs
• 2 cups cooked white rice
• 1 cup kimchi
• 1 tablespoon gochujang paste
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1 green onion, thinly sliced
• Salt and pepper, to taste

Instructions

1. Season the chicken thighs with salt and pepper. In a large pan or skillet, cook the chicken over medium high heat until cooked through and slightly charred. Remove from pan and let rest. In the same pan, add sesame oil and sauté minced garlic and grated ginger until fragrant. Stir in gochujang paste, soy sauce, and honey to create a spicy glaze. Slice the cooked chicken and toss with the spicy glaze. In a separate pan, stir fry kimchi with a splash of water until heated through. Combine with cooked white rice in a bowl. Assemble the Korean BBQ Chicken Bowl by placing rice and kimchi at the bottom, topping it with the glazed chicken slices, and garnishing with thinly sliced green onions.

Chef’s Insight

The balance of flavors in this dish showcases the best of Korean cuisine, with the spicy, tangy gochujang sauce complementing the tender BBQ chicken and the earthy kimchi fried rice.

Notes

Adjust the spiciness of the sauce to your preference by adding more or less gochujang paste.