KOREAN CHICKEN BOWLS
I love love love a good grain bowl. It’s packed with protein and vegetables and is also very filling.
This time, I used the Korean Bowl version.
This recipe uses my favorite Korean marinade with boneless and skinless chicken thighs. You can also use chicken breasts.
To get the charred, smoky goodness, marinate for at least two hours before grilling. Cast iron pans will also work.
Serve with caramelized kimchi, my favorite topping! Serve with your choice of base and desired toppings – caramelized kimchi (my favorite! ).
It’s so, so good. If you have one of these days, the Korean chicken and rice will be equally delicious.
Half a small pear, grated coarsely and peeled.
1/4 cup reduced-sodium soy sauce
Fresh cilantro leaves chopped into three tablespoons
Gochujang is a Korean red pepper paste.
Two tablespoons of toasted sesame seed oil
Light brown sugar, one tablespoon
Freshly grated Ginger, 1 Tablespoon
Three cloves garlic, minced
1 1/2 pounds of skinless, boneless chicken thighs
Canola oil, one tablespoon
Sesame oil two teaspoons
Chop kimchi into 1 cup
One teaspoon of sugar
For the Bowls
1 cup jasmine rice
Purple cabbage, 1 1/2 cups
Peel and grate two carrots
One avocado, peeled and seeded.
1 cup pack fresh cilantro leaves
Soft-boiled Eggs 4
Green onions thinly sliced
Sesame seeds toasted, one tablespoon
FOR CHICKEN: Combine pear, soy, cilantro, gochujang sesame, brown sugar, garlic, and Ginger in a medium-sized bowl. Combine the soy sauce and chicken in a gallon-size Ziploc bag. Marinate for 2 hours or overnight, rotating the load now and then.
Preheat grill to medium. Brush the canola oil on the chicken after removing it from the marinade. Cook chicken on the grill for 10 minutes, rotating it occasionally.
FOR KIMCHI: Heat sesame in a small skillet on medium-high heat. Add the kimchi and sugar and stir constantly until it is caramelized.
COOK JASMIN RICE ACCORDING TO PACKAGE INSTRUCTIONS.
Divide rice into bowls. Add chicken, kimchi, and other ingredients.