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ProbarKorean BBQ Chicken Rice Bowls with Cucumber Salad
Escrita por MealClip a partir de un TikTok. Cómo funcionaKorean BBQ Chicken Rice Bowls with cucumber salad: gochujang, soy sauce and rice from a TikTok video with ingredients and steps.
Lista de ingredientes
carnefácilcomidacenadía a díaeconómica30-60 minmeal prepKorean
Poultry
900g Raw Chicken Thighs, Boneless Skinless
Produce
400g Cucumbers thinly sliced
1 Tbsp Garlic Paste
1 Tbsp Ginger Paste
1 Tsp Fresh Garlic
Pantry & Seasonings
1.5 Tsp Black Pepper
40g Gochujang Paste (Chicken Marinade)
15g Gochujang (Cucumber Salad)
25g Sriracha
2 Tbsp Sesame Seeds (1 for chicken, 1 for salad)
65ml Light Soy Sauce (40ml for chicken, 25ml for salad)
1 Tsp Salt
15g Honey
30ml Rice Vinegar
1 Tsp Red Pepper Flakes or Chilli Flakes
520g Cooked Basmati Rice
Pasos
Prepare the Chicken
- Combine 900g chicken thighs with 1.5 tsp black pepper, 1 tbsp garlic paste, 1 tbsp ginger paste, 40g gochujang, 25g sriracha, 1 tbsp sesame seeds, and 40ml light soy sauce. Mix thoroughly.
- Lay the chicken on a sheet pan.
- Bake or air fry at 200°C / 400°F for 16-18 minutes until golden and juicy.
- Once cooked, slice into cubes.
Prepare the Cucumber Salad
- Toss the thinly sliced cucumbers with 1 tsp salt, 1 tsp fresh garlic, 15g gochujang, 15g honey, 30ml rice vinegar, 1 tbsp sesame seeds, 1 tsp red pepper flakes, and 25ml light soy sauce until well combined.
Assemble
- Divide 520g of cooked basmati rice into containers.
- Add the cooked, cubed chicken.
- Add the marinated cucumber salad to each bowl.
