Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Ingredients: ¼ cup gochujang; ¼ cup soy sauce; 3 tablespoons light brown sugar; 2 tablespoons sesame oil; 2 cloves garlic, minced; 1 tablespoon grated ginger; 2 tablespoons rice vinegar; 1 tablespoon mirin; 1 teaspoon red pepper flakes; 2 pounds boneless, skinless chicken thighs; 2 tablespoons vegetable oil (for cooking); 3 tablespoons gochujang; 3 tablespoons mayonnaise; 1 tablespoon sesame oil; 1 tablespoon lime juice; 1 clove garlic, minced; 1 teaspoon honey; 3 cups cooked jasmine rice; 2 carrots, shredded; 2 Lebanese cucumbers, thinly sliced; 4 scallions, sliced on the bias; 3 tablespoons sesame seeds, white and black

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https://www.tastingtable.com/2179785/korean-bbq-chicken-rice-bowl-recipe/

Korean BBQ Chicken Rice Bowl Recipe - Tasting Table

Grilled chicken in a spicy, creamy sauce meets the crunch of fresh vegetables and the satisfying comfort of rice in our Korean BBQ chicken rice bowl.

Rezept

dinner lunch salad

Zubereitungszeit ca. 1 Stunden 5 MinutenVorbereitung ca. 45 MinutenKochzeit ca. 20 Minuten

Zutaten:

¼ cup gochujang
¼ cup soy sauce
3 tablespoons light brown sugar
2 tablespoons sesame oil
2 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons rice vinegar
1 tablespoon mirin
1 teaspoon red pepper flakes
2 pounds boneless, skinless chicken thighs
2 tablespoons vegetable oil (for cooking)
3 tablespoons gochujang
3 tablespoons mayonnaise
1 tablespoon sesame oil
1 tablespoon lime juice
1 clove garlic, minced
1 teaspoon honey
3 cups cooked jasmine rice
2 carrots, shredded
2 Lebanese cucumbers, thinly sliced
4 scallions, sliced on the bias
3 tablespoons sesame seeds, white and black

Arbeitsschritte:

Whisk together the gochujang, soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, mirin, and red pepper flakes in a bowl.
Add the chicken pieces and toss to coat them evenly. Marinate for at least 30 minutes (or up to 4 hours refrigerated).
Make the spicy sauce by whisking together gochujang, mayonnaise, sesame oil, lime juice, garlic, and honey. Add water 1 tablespoon at a time until you reach a pourable consistency. Set aside.
Heat the vegetable oil in a large cast iron skillet over medium-high heat.
Working in batches, cook the chicken pieces 5-6 minutes per side until caramelized and cooked through, maintaining the heat for grill marks. Don't crowd the pan.
Chop the chicken into 1-inch slices.
To assemble, divide the cooked rice among four bowls. Arrange the chicken pieces on top. Add carrots, cucumber, and scallions in sections around the bowl. Drizzle with spicy sauce and top with sesame seeds.
Serve assembled Korean barbecue chicken rice bowls.