The hedgehog was engaged in a fight with

Read More
Food & Drink


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.


Divide rice into bowls. Add chicken, kimchi, and other ingredients.

Author Image
Joseph M. Kay

Leave a Reply

Your email address will not be published. Required fields are marked *