Korean Chicken Bowl
Rice bowl with soy-marinated chicken, gochujang glaze, and swappable vegetables and proteins. Served warm with kimchi, sesame seeds, and fresh garnishes.
Ingredients
Method
Cut chicken into bite-sized pieces. Mince garlic and ginger.
Slice zucchini thinly. Chop kimchi and green onion.
Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 8–10 minutes, stirring occasionally.
Add minced garlic and ginger, stir for 30 seconds until fragrant.
Pour in soy sauce and korean gochujang glaze. Stir to coat chicken evenly and simmer for 2–3 minutes.
In a separate skillet, sauté zucchini slices over medium heat for 3–4 minutes until just tender, season lightly with salt.
Divide warm rice between serving bowls.
Top rice with glazed chicken, sautéed zucchini, and chopped kimchi.
Garnish with sliced green onion and sesame seeds. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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