Korean Chicken Bowls
damndelicious.net
damndelicious.net
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Ingredients

  • 1/2 small pear, peeled and coarsely grated
  • 1/4 cup reduced sodium soy sauce
  • 3 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons gochujang (Korean red pepper paste)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon light brown sugar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 tablespoon canola oil
  • 2 teaspoons sesame oil
  • 1 cup chopped kimchi
  • 1 teaspoon sugar
  • 1 cup jasmine rice
  • 1 1/2 cups shredded purple cabbage
  • 2 carrots, peeled and grated
  • 1 avocado, halved, peeled, seeded and thinly sliced
  • 1 cup pack fresh cilantro leaves
  • 4 soft-boiled eggs
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds
  • For the chicken 1/2 small pear, peeled and coarsely grated 1/4 cup reduced sodium soy sauce 3 tablespoons chopped fresh cilantro leaves 2 tablespoons gochujang (Korean red pepper paste) 2 tablespoons toasted sesame oil 1 tablespoon light brown sugar 1 tablespoon freshly grated ginger 3 cloves garlic, minced 1 1/2 pounds boneless, skinless chicken thighs 1 tablespoon canola oil For the kimchi 2 teaspoons sesame oil 1 cup chopped kimchi 1 teaspoon sugar For the bowls 1 cup jasmine rice 1 1/2 cups shredded purple cabbage 2 carrots, peeled and grated 1 avocado, halved, peeled, seeded and thinly sliced 1 cup pack fresh cilantro leaves 4 soft-boiled eggs 2 green onions, thinly sliced 1 teaspoon toasted sesame seeds

Instructions

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