Delicious Korean Chicken Bowls to Ignite Your Taste Buds

These Korean Chicken Bowls are a delicious blend of flavors and nutrients that will ignite your taste buds.

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Prep Time 2

Cook Time 30

Total Time 2 30

Servings: 4 bowls

Course: Chicken

Cuisine: Korean

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

½ small pear Adds natural sweetness; substitute with an apple if preferred.
¼ cup reduced sodium soy sauce Use tamari for a gluten-free option.
3 tablespoons chopped fresh cilantro May be omitted or substituted with parsley.
2 tablespoons gochujang (Korean red pepper paste) Adjust based on spice tolerance.
2 tablespoons toasted sesame oil Can use regular sesame oil for a milder taste.
1 tablespoon light brown sugar Use honey or maple syrup as a substitute.
1 tablespoon freshly grated ginger Ground ginger can be an alternative.
3 cloves garlic, minced Reduce if garlic is not preferred.

For the Chicken

1 ½ pounds boneless skinless chicken thighs Chicken breasts can be used but will yield a drier result.
1 tablespoon canola oil Olive oil can be used as an alternative.

For the Kimchi

1 cup chopped kimchi Store-bought or homemade based on preference.
2 teaspoons sesame oil Use the variety of your choice.
1 teaspoon sugar for kimchi Can substitute with any sweetener.

For the Bowls

1 cup jasmine rice Feel free to swap with quinoa, farro, or any grain of choice.
1 ½ cups shredded purple cabbage Green cabbage is a suitable substitute.
2 carrots, peeled and grated Use bell peppers for variation.
1 avocado, halved, peeled, seeded, and thinly sliced May be substituted with nuts or omitted if desired.
1 cup fresh cilantro leaves Substitute with scallions for a different taste.
4 soft-boiled eggs Opt for hard-boiled eggs if preferred.
2 green onions, thinly sliced For garnish and a fresh onion flavor.

Equipment

grill
mixing bowl
Skillet
Pot
Ziploc Bag

Method

Marinating and Cooking

In a mixing bowl, blend the pear, soy sauce, cilantro, gochujang, sesame oil, brown sugar, ginger, and minced garlic until smooth. Transfer marinade to a large Ziploc bag with chicken thighs. Seal and marinate in the refrigerator for at least 2 hours, preferably overnight.
Preheat your grill to medium heat at around 350°F. Remove chicken from marinade, allow excess to drip off, and brush with canola oil. Grill for about 10 minutes per side, until internal temperature reaches 165°F.
Heat a skillet over medium-high heat, add sesame oil and chopped kimchi with sugar. Sauté for about 3-5 minutes until heated through and caramelized.
Prepare jasmine rice according to package instructions, combining rice with water, bringing to boil, then simmering for about 15 minutes until fluffy.
Assemble bowls with cooked jasmine rice, grilled chicken thighs, caramelized kimchi, shredded cabbage, grated carrots, sliced avocado, cilantro, soft-boiled eggs, and garnished with sliced green onions.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 40gProtein: 32gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 190mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 200IUVitamin C: 25mgCalcium: 60mgIron: 3.5mg

Notes

These bowls can be customized with different grains and toppings based on preference. For maximum flavor, marinate your chicken overnight.

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