Korean Gochujang Chicken Poke Bowl

Name: Korean Gochujang Chicken Poke Bowl
Prep time: 20 min
Total time: 20 min
Yield: 4 people
Cuisine: Korean
Ingredients: 500 g Chicken thigh fillets; 400 g Cooked rice; 2 tbsp Gochujang; 1 tbsp Soy sauce; 1 tbsp Honey; 1 tsp Sesame oil; 1/2 Cucumber; 1 Carrot; 120 g Kimchi; 120 g Edamame; 2 Spring onions; 2 tsp Sesame seeds

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Chicken coated in a spicy-savoury gochujang glaze makes a poke-style bowl that eats a little warmer and deeper than the fish versions.

Serves: 4 people

Preparation time: 20 min

Ingredients

Chicken thigh fillets – 500 g
Cooked rice – 400 g
Gochujang – 2 tbsp
Soy sauce – 1 tbsp
Honey – 1 tbsp
Sesame oil – 1 tsp
Cucumber – 1/2
Carrot – 1
Kimchi – 120 g
Edamame – 120 g
Spring onions – 2
Sesame seeds – 2 tsp

Method

STEP 1
Cut the chicken into strips and mix it with the gochujang, soy sauce, honey and sesame oil. Leave it for 15 minutes while you prepare the rice and vegetables.
STEP 2
Cook the chicken in a hot pan until browned and sticky. The glaze should cling to the meat rather than stay watery in the pan.
STEP 3
Slice the cucumber and cut the carrot into fine matchsticks. Warm the rice and divide it between bowls.
STEP 4
Top the rice with the chicken, kimchi, cucumber, carrot and edamame. Finish with spring onion and sesame.