Korean Style Chicken Bowls

 

Video

Gochujang paste – Sun Hee
Short – Reiss

Serves 4

For the chicken

• 600g chicken thigh fillets
• 2 tbsp gochujang paste – I use Sun Hee
• 1 tbsp dark soy sauce
• 1 tbsp water
• 1 tsp sesame oil
• 3 cloves garlic, crushed
• 2 tsp neutral oil

For the dressing

• 2 tbsp gochujang paste
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp water
• 1 tsp dark soy
• 1 tsp sesame oil

For the Salad

• 1 carrot, finely sliced
• ½ cucumber, finely sliced
• 100g red cabbage, shredded
• 4 spring onions, finely sliced
• A sprinkle of toasted sesame seeds
• Rice to serve

1. Chuck the chicken into a mixing bowl and add the gochujang paste, dark soy, water, sesame oil and garlic. Mix well and leave to marinade for 30 minutes.
2. Meanwhile, whisk all the ingredients for the dressing together and make sure all the ingredients for the salad are prepped.
3. Pre-heat the grill to high. Transfer the chicken to a grill rack and drizzle over a little oil. Grill for 4-6 minutes a side or until cooked through. Slice to serve.
4. To serve pop some rice into a bowl and top with some carrot, cucumber and red cabbage. Put some chicken on top and spoon over some dressing. Garnish with the spring onions and sesame seeds.