Boneless, skinless chicken thighs are marinated with gochujang, soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, mirin, and red pepper flakes. The chicken is seared on a hot cast iron pan to create a restaurant-style char. Jasmine rice is cooked until tender and served with julienned fresh vegetables such as shredded carrots and Lebanese cucumbers, plus scallions and sesame seeds. A spicy sauce is made with gochujang, mayonnaise, sesame oil, lime juice, garlic, and honey. The bowl works as a make-ahead lunch or light dinner and tastes good hot or cold.
"The chicken is marinated in flavors like funky gochujang, soy sauce, sugar, and mirin, along with a healthy dose of fresh aromatics. We then sear the chicken on a hot cast iron pan for a char effect - just like it would get in a restaurant. Accompanied by some fresh toppings, it's perfect for a make-ahead lunch or light dinner. And one of the best things about this recipe is that it tastes good hot or cold."
"For the chicken marinade, you'll need some familiar Korean staples like gochujang paste, soy sauce, light brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, mirin, and red pepper flakes. For the chicken itself, we recommend boneless, skinless chicken thighs (though you can of course use another cut like breast), and vegetable oil for cooking."
"For the spicy sauce that'll accompany the bowl, you'll need more gochujang, mayonnaise, sesame oil, lime juice, garlic cloves, and honey. And for assembling the bowls, you'll need jasmine rice, shredded carrots and Lebanese cucumbers, scallions, and a mix of white and black sesame seeds."
"With its julienned fresh vegetables, perfectly cooked grains of jasmine rice, expertly seasoned pungent and spicy chicken, and creamy but fiery sauce, it's the perfect representation of how moreish Korean food can be."
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