15 Minute Korean Rice Bowls For Your Busy WEEKNIGHT DINNER Part 2
Recipes in this Video
Originating from Korea, Gochujang Chicken Rice Bowl showcases the rich flavors of gochujang, a fermented chili paste essential in Korean cuisine. This dish reflects the balance of heat, sweetness, and umami, often enjoyed in family meals and gatherings. Today, it has gained popularity worldwide, with variations adapting to local tastes and ingredients.
Ingredients
- ●chicken thighs
- ●gochujang
- ●soy sauce
- ●honey
- ●garlic
- ●ginger
- ●sesame oil
- ●rice
- ●green onions
- ●carrots
- ●cucumber
- ●sesame seeds
- ●spinach
- ●vegetable oil
- ●lettuce
- ●kimchi
Instructions
- 1Marinate chicken in gochujang, soy sauce, honey, minced garlic, and grated ginger for at least 30 minutes.
- 2Heat vegetable oil in a skillet over medium-high heat until shimmering.
- 3Add marinated chicken to the skillet and cook until browned and cooked through, about 6-8 minutes.
- 4Remove chicken from skillet and let rest for a few minutes before slicing.
- 5Cook rice according to package instructions or use pre-cooked rice.
- 6Prepare vegetables by slicing carrots, cucumber, and chopping green onions.
- 7In the same skillet, stir-fry spinach until wilted, about 2-3 minutes.
- 8Assemble the bowl by placing a scoop of rice at the bottom.
- 9Top rice with sliced chicken, stir-fried spinach, and assorted vegetables.
- 10Drizzle with sesame oil and sprinkle with sesame seeds.
- 11Add a side of kimchi and lettuce for wrapping, if desired.
Ingredient Alternatives
gochujang
Healthier: sriracha
Cheaper: red pepper flakes
Sriracha offers a similar heat with fewer calories.
chicken thighs
Healthier: chicken breast
Cheaper: tofu
Tofu provides a plant-based option that is more affordable.
soy sauce
Healthier: tamari
Cheaper: coconut aminos
Tamari is gluten-free while coconut aminos is lower in sodium.
honey
Healthier: maple syrup
Cheaper: brown sugar
Maple syrup is a natural sweetener, while brown sugar is more economical.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup cooked rice
- ●1 block (14 oz) firm tofu, drained and pressed
- ●2 tbsp gochujang
- ●1 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tbsp vegetable oil
- ●1 cup mixed vegetables (carrots, bell peppers, broccoli)
- ●2 green onions, chopped
- ●1 tsp sesame seeds
- ●Salt to taste
Instructions
- 1Heat vegetable oil in a pan over medium heat.
- 2Cut the pressed tofu into cubes and add to the pan. Cook until golden brown on all sides, about 8-10 minutes.
- 3In a small bowl, mix gochujang, soy sauce, and sesame oil to create a sauce.
- 4Add the mixed vegetables to the pan with the tofu and stir-fry for 3-4 minutes until they are tender.
- 5Pour the gochujang sauce over the tofu and vegetables, stirring to coat everything evenly. Cook for an additional 2-3 minutes.
- 6Season with salt to taste.
- 7Serve the tofu and vegetable mixture over a bed of cooked rice.
- 8Garnish with chopped green onions and sesame seeds before serving.
Equipment
Galbi is a popular Korean dish made with marinated beef short ribs, often served with rice and various side dishes.
Ingredients
- ●1 lb beef short ribs (galbi)
- ●2 cups cooked rice
- ●1/4 cup soy sauce
- ●2 tbsp brown sugar
- ●1 tbsp sesame oil
- ●2 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1/2 tsp black pepper
- ●1/4 cup green onions, chopped
- ●1/2 cup kimchi (optional)
- ●1 tbsp sesame seeds (for garnish)
Instructions
- 1In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper to create the marinade.
- 2Add the beef short ribs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes, or overnight for best results.
- 3Preheat your grill or broiler to medium-high heat.
- 4Remove the ribs from the marinade and grill or broil them for about 5-7 minutes on each side, or until they are cooked to your desired doneness.
- 5While the ribs are cooking, prepare the rice according to package instructions if not already cooked.
- 6Once the ribs are done, let them rest for a few minutes before slicing them into bite-sized pieces.
- 7In serving bowls, place a generous scoop of cooked rice as the base.
- 8Top the rice with the sliced galbi, and add kimchi on the side if using.
- 9Garnish with chopped green onions and sesame seeds before serving.
Equipment
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