Korean Chicken Bowls
Juicy, flavorful Korean chicken bowls made with the easiest marinade ever! Serve with your choice of grain/rice and desired toppings!
Ingredients
For the chicken
- ½ small pear, peeled and coarsely grated
- ¼ cup reduced sodium soy sauce
- 3 tablespoons chopped fresh cilantro leaves
- 2 tablespoons gochujang, Korean red pepper paste
- 2 tablespoons toasted sesame oil
- 1 tablespoon light brown sugar
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon canola oil
For the kimchi
- 2 teaspoons sesame oil
- 1 cup chopped kimchi
- 1 teaspoon sugar
For the bowls
- 1 cup jasmine rice
- 1 ½ cups shredded purple cabbage
- 2 carrots, peeled and grated
- 1 avocado, halved, peeled, seeded and thinly sliced
- 1 cup pack fresh cilantro leaves
- 4 soft-boiled eggs
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- FOR THE CHICKEN: In a medium bowl, combine pear, soy sauce, cilantro, gochujang, sesame oil, brown sugar, ginger and garlic. In a gallon size Ziploc bag, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, turning the bag occasionally.
- Preheat grill to medium heat. Drain the chicken from the marinade; brush with canola oil. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
- FOR THE KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
- FOR THE BOWLS: Cook jasmine rice according to package instructions.
- Divide rice into bowls. Top with chicken, kimchi, cabbage, carrots, avocado, cilantro and eggs, garnished with green onions and sesame seeds, if desired.
Notes
Inspired by How Sweet Eats