idunnoidunno

Korean BBQ Chicken Rice Bowl with Kimchi Slaw

Boodschappenlijst

Voorraadkast-basis— deze heb je waarschijnlijk al

Bereiding

Cook the Rice

  1. Rinse the rice in cold water until the water runs clear. Cook the rice with water in a saucepan or rice cooker according to the package instructions. Keep covered and warm once cooked.

Marinate the Chicken

  1. In a medium bowl, whisk together the gochujang, soy sauce, sesame oil, minced garlic, grated ginger, and sugar to form a smooth, spicy marinade.
  2. Add the chicken thigh pieces to the bowl, tossing well to ensure every piece is completely coated. Let it marinate at room temperature for 10 to 15 minutes.

Prepare the Kimchi Slaw

  1. In another bowl, combine the chopped kimchi, shredded cabbage mix, mayonnaise, and rice vinegar. Mix thoroughly until the cabbage is evenly dressed. Season with a tiny pinch of salt to taste, then set aside in the fridge to stay crisp.

Cook the BBQ Chicken

  1. Heat the neutral cooking oil in a large skillet or wok over medium-high heat.
  2. Add the marinated chicken along with all of its marinade to the hot pan. Cook, stirring occasionally, for 8 to 10 minutes. The sugars in the marinade will caramelize, creating a sticky, slightly charred, glossy dark glaze over the thoroughly cooked chicken.

Assemble and Serve

  1. Divide the warm rice among bowls.
  2. Spoon a generous portion of the sticky Korean BBQ chicken onto one side of the rice, and heap the vibrant, crunchy kimchi slaw on the other side.
  3. Garnish the bowls with sliced spring onions and toasted sesame seeds before serving hot.

Iets aanpassen?