Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tablespoon rice vinegar
- 2 cups cooked rice
- 1 cup kimchi
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- In a bowl, mix soy sauce, gochujang, sesame oil, honey, garlic, ginger, rice vinegar, sesame seeds, and black pepper to create the marinade.
- Add chicken thighs to the marinade; cover and refrigerate for at least 1 hour or overnight for best flavor.
- Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side until cooked through.
- Remove from heat and let rest for five minutes before slicing into bite-sized pieces.
- Assemble your bowls by dividing cooked rice among serving dishes; top with sliced chicken, cucumber slices, julienned carrots, and kimchi.
- Garnish with chopped green onions and toasted sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 9g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg