Korean Chicken Bowls

As seen on

Damn Delicious

Total Time

2 hours 50 minutes

Prep Time

2 hours 25 minutes

Cook Time

25 minutes

Rating

(27)

Ingredients

4 servings

½ small pear, peeled and coarsely grated
¼ 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 ½ 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 ½ 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

Dinner Eggs Intermediate Healthy ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode (keeps screen awake)

Click to complete

Step 1

FOR THE CHICKEN: In a medium bowl, combine pear, soy sauce, cilantro, gochujang, sesame oil, brown sugar, ginger, and garlic. In a gallon size Ziploc bag, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, turning the bag occasionally.

Step 2

Preheat grill to medium heat. Drain the chicken from the marinade; brush with canola oil. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

Step 3

FOR THE KIMCHI: Heat sesame oil in a small skillet over medium-high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.

Step 4

FOR THE BOWLS: Cook jasmine rice according to package instructions.

Step 5

Divide rice into bowls. Top with chicken, kimchi, cabbage, carrots, avocado, cilantro, and eggs, garnished with green onions and sesame seeds, if desired.