Korean Gochujang Chicken Bowl Recipe

Korean cuisine · 435 calories

Korean Gochujang Chicken Bowl recipe

About this recipe

Dive into the vibrant flavors of Korea with this Gochujang Chicken Bowl. Perfectly marinated chicken breast is cooked to tender perfection and paired with nutty brown rice and crisp stir-fried vegetables. This dish is not only delicious but also highly nutritious, providing a great balance of protein, fiber, and healthy fats to keep you energized and satisfied. The spicy kick of gochujang, combined with the freshness of cucumber and mooli radish, adds a delightful contrast of flavors and textures. Ideal for a weekday lunch, this recipe is designed to be diabetic-friendly, with low-GI carbs and no added sugars. Easy to make and perfect for meal prep, it’s a fantastic choice for those looking to enjoy a wholesome yet exciting meal.

Ingredients

  • - Chicken Breast Fillets
  • - Gochujang Hot Pepper Paste
  • 1 Kg Laila Basmati Rice
  • - Biona Organic Risotto Brown Rice
  • - Amoy Dark Soy Sauce
  • 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
  • 207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml
  • 50G Black Garlic Cloves, 50G
  • - Biona Capers In Olive Oil
  • 100 g Yorkshire English Carrots 100G
  • 1 Piece Cucumber 1Pc
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 100G Top-Op Black Till Sesame Seeds 100g
  • Bunch Spring Onion (Bunch)

Instructions

  1. 1. Rinse the brown rice thoroughly under cold water and cook in a pot with 240 ml water until tender, about 25 minutes.
  2. 2. Slice the chicken breast into bite-sized pieces and marinate with gochujang paste, soy sauce, rice vinegar, sesame oil, and minced garlic for 20 minutes.
  3. 3. Peel and julienne the carrots, cucumber, and mooli radish into thin strips for the vegetable garnish.
  4. 4. Heat olive oil in an air fryer-safe pan and add the marinated chicken pieces, cooking at 180°C for 12-15 minutes until golden brown and cooked through.
  5. 5. In a separate pan, lightly stir-fry the julienned vegetables with a pinch of salt and pepper for 2-3 minutes to maintain their crunch.
  6. 6. Assemble the bowl by layering the steamed brown rice at the base, followed by the cooked chicken and stir-fried vegetables.
  7. 7. Garnish the bowl with sesame seeds and finely chopped scallions for added flavor and texture.
  8. 8. Serve warm and enjoy the combination of spicy, savory, and fresh flavors.