Korean Grilled Chicken Bowl Korean Grilled Chicken Bowl
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Prep 30 minutes
Total 2 hours
Serves
US | Metric
Ingredients
  • 500 g Boneless chicken thighs
  • 2 tbsps Gochujang chilli paste
  • 3 Garlic cloves (minced)
  • 1 tsp Soy sauce
  • 1 tsp Gochugaru (Korean chilli powder)
  • 1 Heaped teaspoon Mirin
  • Salt for seasoning
  • ½ Cup of chopped green onions
  • 2 Thai red chilli
  • 1 tsp Sesame seeds
  • Jasmine rice (to serve)
  • Kimchi (to serve)
  • Sesame seeds (to garnish)
  • Gochugaru (to garnish)
Sauteed Spinach
  • 2 Cups of chopped spinach leaves
  • 1 Garlic clove (finely chopped)
  • 1 tsp Toasted sesame seeds
  • Salt for seasoning

Korean Grilled Chicken Bowl

A quick and delicious Korean Chicken Bowl for a weeknight dinner with a glorious medley of textures and flavors. The chicken is marinated and roasted in the oven and then followed by a quick stir fry with the crunchy green onions and toasted sesame seeds. This bowl comes together very fast making it a perfect and healthy dinner for those busy weeknights.

  1. Prepare your marinade by mixing the Gochujang chilli paste, mirin, soy sauce, gochugaru, mirin and salt and then pour the marinade on the chicken and mix well. Let the chicken marinade for at least 1 - 2 hours
  2. Preheat the oven to 400F and let the chicken cook for 20-25 minutes. Once the chicken is cooked take them out and gently shred or chop them into pieces and keep them aside.
  3. Heat 1 tbsp of oil in a wok and once the oil is hot, add sesame seeds, slit Thai red chilies and chopped green onions and sauté everything for a couple of minutes. Add the shredded chicken and mix everything well and continue sautéing till you see a sear on the chicken. Take the chicken out and wipe your wok
  4. For sautéing your spinach heat a little oil in your wok and add minced garlic and let it fry for a couple of minutes. Add the spinach leaves when the garlic turns lightly golden and toss it well. Once the spinach has wilted add your seasoning and garnish with toasted sesame seeds.
  5. For serving add steamed jasmine rice or sticky rice in a bowl and top it off with the Korean grilled chicken and sauteed spinach with the sides of Korean pickled vegetables and kimchi
Korean Grilled Chicken Bowl Korean Grilled Chicken Bowl
favorite
print
like

Korean Grilled Chicken Bowl

A quick and delicious Korean Chicken Bowl for a weeknight dinner with a glorious medley of textures and flavors. The chicken is marinated and roasted in the oven and then followed by a quick stir fry with the crunchy green onions and toasted sesame seeds. This bowl comes together very fast making it a perfect and healthy dinner for those busy weeknights.

Prep 30 minutes
Total 2 hours
Serves
US | Metric
Ingredients
  • 500 g Boneless chicken thighs
  • 2 tbsps Gochujang chilli paste
  • 3 Garlic cloves (minced)
  • 1 tsp Soy sauce
  • 1 tsp Gochugaru (Korean chilli powder)
  • 1 Heaped teaspoon Mirin
  • Salt for seasoning
  • ½ Cup of chopped green onions
  • 2 Thai red chilli
  • 1 tsp Sesame seeds
  • Jasmine rice (to serve)
  • Kimchi (to serve)
  • Sesame seeds (to garnish)
  • Gochugaru (to garnish)
Sauteed Spinach
  • 2 Cups of chopped spinach leaves
  • 1 Garlic clove (finely chopped)
  • 1 tsp Toasted sesame seeds
  • Salt for seasoning
  1. Prepare your marinade by mixing the Gochujang chilli paste, mirin, soy sauce, gochugaru, mirin and salt and then pour the marinade on the chicken and mix well. Let the chicken marinade for at least 1 - 2 hours
  2. Preheat the oven to 400F and let the chicken cook for 20-25 minutes. Once the chicken is cooked take them out and gently shred or chop them into pieces and keep them aside.
  3. Heat 1 tbsp of oil in a wok and once the oil is hot, add sesame seeds, slit Thai red chilies and chopped green onions and sauté everything for a couple of minutes. Add the shredded chicken and mix everything well and continue sautéing till you see a sear on the chicken. Take the chicken out and wipe your wok
  4. For sautéing your spinach heat a little oil in your wok and add minced garlic and let it fry for a couple of minutes. Add the spinach leaves when the garlic turns lightly golden and toss it well. Once the spinach has wilted add your seasoning and garnish with toasted sesame seeds.
  5. For serving add steamed jasmine rice or sticky rice in a bowl and top it off with the Korean grilled chicken and sauteed spinach with the sides of Korean pickled vegetables and kimchi