Korean Style Chicken Bowls

Name: Korean Style Chicken Bowls
Yield: 4 servings
Ingredients: 2 tbsp gochujang paste; 2 tbsp olive oil; 2 tbsp white wine vinegar; 1 tbsp water; 1 tsp dark soy; 1 tsp sesame oil; 600 g chicken thigh fillets; 2 tbsp gochujang paste (I use Sun Hee); 1 tbsp dark soy sauce; 1 tbsp water; 1 tsp sesame oil; 3 cloves garlic (crushed); 2 tsp neutral oil; 1 carrot (finely sliced); 0.5 cucumber (finely sliced); 100 g red cabbage (shredded); 4 spring onions (finely sliced); toasted sesame seeds (a sprinkle); rice (to serve)

A healthy recipe inspired by Korean flavours.

Yield4 servings

Ingredients

For the dressing

For the chicken

For the Salad

Directions

1
Chuck the chicken into a mixing bowl and add the gochujang paste, dark soy, water, sesame oil and garlic. Mix well and leave to marinade for 30 minutes.
2
Meanwhile, whisk all the ingredients for the dressing together and make sure all the ingredients for the salad are prepped.
3
Pre-heat the grill to high. Transfer the chicken to a grill rack and drizzle over a little oil. Grill for 4-6 minutes a side or until cooked through. Slice to serve.
4
To serve pop some rice into a bowl and top with some carrot, cucumber and red cabbage. Put some chicken on top and spoon over some dressing. Garnish with the spring onions and sesame seeds.

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