Korean Chicken And Rice Breakfast Bowl Recipe

About this recipe

A hearty breakfast bowl featuring marinated chicken, steamed rice, and fresh vegetables, topped with a spicy gochujang sauce for bold flavors.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• 500G Biona Organic Long Grain Italian White Rice
• 1 Piece Cucumber 1Pc
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 160 Ml Cj Bibigo Sesame Oil
• 100 G Jumbo Garlic 100g
• - Schwartz Sesame Seeds
• 950G Shazans Chicken Breast
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• - Kikkoman Soy Sauce

Instructions

1. 1. Wash and cook the white rice according to the package instructions until fluffy.
2. 2. Thinly slice the chicken breast and marinate it with soy sauce, rice vinegar, sesame oil, and minced garlic for 15 minutes.
3. 3. Peel and julienne the carrot, and thinly slice the cucumber for fresh toppings.
4. 4. Heat a non-stick pan over medium heat and cook the marinated chicken slices until golden brown and fully cooked.
5. 5. In a small bowl, mix gochujang paste with a splash of water to create a smooth sauce.
6. 6. Assemble the bowl by layering cooked rice, chicken slices, carrot, and cucumber neatly.
7. 7. Drizzle the gochujang sauce over the bowl and sprinkle with sesame seeds and chopped green onions.
8. 8. Serve immediately, ensuring all components are warm and fresh for maximum flavor.