Gochujang Chicken Rice Bowl
Gochujang Chicken Rice Bowl. Slow cooked chicken in a spicy Korean chilli sauce, served in a bowl of seasoned sushi rice with pickles and vegetables.
Ingredients
- 2 Chicken Breasts Chopped into large chunks
- 3-5 tbsp Gochujang Chilli Paste Depending on how hot you like it
- 1 tbsp Gochugaru Chilli Powder (optional)
- 1 tbsp Sesame oil
- 1 tbsp Honey
- 2 tsp Soy sauce
- 200 ml Chicken stock
- 2 Carrots Grated or spiralized
- 1 tbsp Angus and Oink Korean Rub (optional)
- Rice Vinegar
- 75 g Edamame beans
- 1/4 Cucumber Seeds removed and sliced into half moons
- 2 Spring onions Finely sliced
- Black and white sesame seeds, for garnish
- 200g Sushi rice
- 2 tbsp Rice vinegar
- 1 tbsp Mirin
- 1 tbsp Caster sugar
- Salt and Pepper
Instructions
Slow Cooker Instructions
- Add the diced chicken breast, gochujang chilli paste, chilli powder, soy sauce, honey, sesame oil and chicken stock to a pan and cook on low for 4-6 hours until the chicken is really tender. Remove the chicken and set aside. Add the sauce to a frying pan and reduce until thick and syrupy. Stir the chicken back into the sauce.
Pan Instructions
- Add the sesame oil to a pan over a medium high heat. Add the diced chicken and stir fry until browned (around a minute on each side) Add the gochujang, gochugaru, soy sauce, honey, sesame oil and stir until the chicken is coated. Add the chicken stock and reduce the heat to a low simmer. Simmer the chicken for around 20 minutes until cooked through. If needed, remove the chicken and reduce the sauce over a medium high heat until thick and syrupy. Add the chicken back into the sauce and stir to coat.
Rice and Toppings
- Wash the sushi rice by adding it to a bowl of cold water and massaging the rice. Drain and repeat 3 or 4 times until the water is clear. Soak the rice in the water for at least 20 minutes and up to one hour.
- Drain the rice and add to a pan with 260ml boiling water. Bring to a boil, then reduce heat to low, cover with a lid and cook for 12 minutes. Turn off the heat and allow to steam for a further 10 minutes. Pour the rice into a large shallow dish and stir through the rice vinegar, mirin, caster sugar and a pinch of salt.
- For the quick pickled carrots, either spiralize or grate the carrot. Add to a bowl with a tbsp vinegar, a pinch of salt and Korean seasoning if using. Leave to sit for at least 20 minutes.
- Steam the edamame beans for a couple of minutes until soft.
- To serve, add half of the rice to two bowls and top with the gochujang chicken, the pickled carrots, the edamame beans, the sliced spring onions and sliced cucumber. Sprinkle over some sesame seeds if using and serve right away.
