Korean Chicken Bowl
A sweet and savory Korean-inspired dish featuring marinated chicken, crunchy vegetables, and a flavorful sauce, all served over a bed of rice.
Ingredients
- ●1 1/2 pounds chicken breasts
- ●2 tablespoons glazed soy sauce
- ●2 tablespoons Gochujang
- ●1 teaspoon Korean chili flakes
- ●1 tablespoon brown sugar
- ●2 tablespoons rice vinegar
- ●2 tablespoons vegetable oil
- ●1/2 cup green onions
- ●2 tablespoons toasted sesame seeds
- ●1 cup cooking rice
Instructions
- 1
In a large bowl, whisk together soy sauce, Gochujang, Korean chili flakes, brown sugar, and rice vinegar.
- 2
Add the chicken breasts to the marinade and toss to coat.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- 4
Preheat the grill or grill pan to medium-high heat.
- 5
Remove the chicken from the marinade and cook for 5-7 minutes per side, or until cooked through.
- 6
Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.
- 7
In a small saucepan, heat the vegetable oil over medium heat.
- 8
Add the green onions and cook for 2-3 minutes, or until softened.
- 9
Stir in the toasted sesame seeds and cook for an additional 1-2 minutes.
- 10
To serve, divide the cooked rice between two bowls, then top with sliced chicken, green onion mixture, and additional toasted sesame seeds if desired.