How to: Korean Chicken Rice Bowl

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: ground chicken

Chicken breast is leaner, while ground chicken is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a high-protein alternative.

Welcome to the kitchen, today we're making a Korean Chicken Rice Bowl.

Get some yum gaja (hot mustard) from a Korean market and Korean radish (moo).

Use 3 skin-on chicken thighs, cut them into small pieces.

Measure the Korean radish to about 3.5 centimeters, cut it into triangles for quick cooking.

Chop 2 cloves of garlic into small pieces.

Heat oil in a pan and place the chicken skin side down, reducing heat to medium or medium-low to avoid burning.

Stir-fry the chicken until some oil is released, then add the garlic slices to flavor the oil.

Flip the chicken over to brown the other side, then add the Korean radish pieces to the pan.

Stir-fry until the radish releases its sweet juice and becomes translucent.

Mix in 1 teaspoon of hot mustard and 1 tablespoon of soy sauce, allowing the flavors to combine with the chicken and radish.

Serve the chicken and radish mixture over hot rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens