Skip to main content

Gochujang chicken rice bowl

 


Method 1


Ingredients

For the gochujang mayo

2 tbsp light mayonnaise

½ tbsp gochujang

½ tbsp rice vinegar

For the quick pickled cucumber

1 cucumber, peeled and roughly chopped into chunks

1 tsp rice vinegar

1 tsp black sesame seeds

sea salt

For the gochujang chicken

4 skinless boneless chicken thighs, diced

1 tbsp olive oil, plus extra for frying

1 free-range egg, lightly beaten

50g/1¾oz cornflour

¼ tsp salt

For the sauce

4 tsp dark soy sauce

1 tbsp gochujang

2 tsp honey

½ tbsp toasted sesame oil

For the rice

120g/4¼oz jasmine rice



To make the gochujang mayo, mix all the mayonnaise, gochujang and rice vinegar together in a small bowl and set aside.


To make the quick pickled cucumber, put the cucumber into a disposable freezer bag. Add the rice vinegar, sesame seeds, and a very generous pinch of sea salt, then tie a knot in the top of the bag. Use the heal of your hand to bash the cucumber into just larger than bite-sized chunks. Toss the bag to make sure the vinegar and salt soak into the cucumber, then set aside.


To make the gochujang chicken, combine the chicken, 1 tablespoon of oil and quarter teaspoon of salt in a medium bowl, then stir in the beaten egg. Sprinkle over half the cornflour, toss, then repeat.


Heat enough oil to just cover the bottom of a large frying pan over a medium-high heat. Once it is shimmering, cook the chicken pieces, working in batches, until they’re cooked through and golden all over. Set aside to drain on a plate lined with kitchen paper.


Meanwhile, cook the rice to the packet instructions.


To make the sauce, in a small bowl or jug whisk together the soy sauce, gochujang, honey, sesame oil and 3 tablespoons of cold water. Set aside.


Wipe the frying pan clean and return the chicken pieces over a high heat. Add the sauce and stir for a few minutes until it has thickened and coated the chicken.


Serve the chicken with the rice and cucumber salad (discarding the excess liquid in the bottom of the bag), drizzled generously with the gochujang mayo.




Method 2


Ingredients (Serves 2–3)

For the Chicken Marinade:

1 lb (450 g) boneless, skinless chicken thighs or breasts (thighs recommended), cut into bite-sized pieces


2 tbsp gochujang (Korean red chili paste)


1 tbsp soy sauce


1 tbsp sesame oil


1 tbsp rice vinegar


1 tbsp honey or brown sugar


2 cloves garlic, minced


1 tsp grated fresh ginger (optional)


For the Bowl:

2 cups cooked white or brown rice


1 cup shredded carrots


1 cup sliced cucumber or pickled cucumber


1/2 cup kimchi (optional but recommended)


1 avocado, sliced (optional)


2–3 fried or soft-boiled eggs (optional)


1 green onion, chopped


Sesame seeds, for garnish


🍳 Instructions

Marinate the Chicken

In a bowl, mix gochujang, soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger. Add the chicken pieces, coat well, and marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).


Cook the Chicken

Heat a skillet over medium-high heat. Add a bit of oil and cook the chicken until fully cooked and slightly caramelized, about 5–7 minutes.


Prepare the Rice and Toppings

While the chicken is cooking, prepare rice and other toppings. You can quickly sauté or pickle the carrots, or leave them raw for crunch.


Assemble the Bowl

In a bowl, add a serving of rice. Top with gochujang chicken, carrots, cucumbers, kimchi, avocado slices, and a fried or soft-boiled egg if using.


Garnish and Serve

Sprinkle with chopped green onions and sesame seeds. Optionally drizzle with extra sesame oil or a little soy sauce.


🔄 Variations

Substitute chicken with tofu, shrimp, or beef.


Add steamed spinach, zucchini, or mushrooms.


Make it low-carb by using cauliflower rice.



Labels:

Comments

Post a Comment

Popular posts from this blog

Dumplings

  Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...
Post a Comment
Read more

Sichuan chicken

  Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...
Post a Comment
Read more

Crumpet pizzas

  Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...
Post a Comment
Read more