Korean Style Chicken Bowl
Prep Time
Cooking Mode
4-6 RFY Southern Style, roughly chopped or torn
¼ cup gochujang + 3 tbsp water (approx.)
Spring Salad Mix
3 cups basmati rice, cooked
4 mini-cucumbers
2 cups shredded carrots
Or seasoned, toasted nori sheets
4-6 RFY Southern Style, roughly chopped or torn
¼ cup gochujang + 3 tbsp water (approx.)
Spring Salad Mix
3 cups basmati rice, cooked
4 mini-cucumbers
2 cups shredded carrots
Or seasoned, toasted nori sheets
Directions
1Whisk or stir together gochujang and water in a small bowl until smooth and pourable. Brush or spoon over chicken to coat.
2Divide rice among 4 large serving bowls; top with prepared chicken, salad mix, cucumbers or carrots and nori if desired.
3To make an easy salad dressing, whisk in a spoonful of vegetable oil and any vinegar to the prepared gochujang sauce and drizzle over the salad, rice and vegetables.
Tips
1
- Add another layer of umami with roasted nori sheets sold in convenient snackable portions. Tear and stir into your rice bowl.
- Go authentic and sprinkle your Korean fried chicken with toasted sesame seeds.
Disclaimer
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Personal Note
Personal Note
