SERIES: classics and korean bbq chicken bowl
Week 2 of this 4-week series brings me to a recipe that I can say is actually mine. I made it up with inspiration from a couple of different food experiences, but I’ve not seen this recipe on the internet anywhere, with the exception of the sauce.
There’s something about Asian inspired dishes that are really satisfying in the middle of the week. Sunday is for supper – something classic, something comforting, and not fussy. Things like roasted chicken or braised meats. I like to make things on Sundays that are more difficult to make on a weeknight. And then Mondays through Thursdays, I generally shoot for something that comes together a little more quickly and has leftovers. Leftovers are what we rely on for our lunches. Every so often, something Asian switches things up a bit. My friend and I used to joke when we’d regularly get together for weekend dinner nights – “are we making Asian or Mexican?” Because we’d always gravitate toward one or the other.
This recipe is filling, comes together quickly, and is balanced with lots of protein, vegetable, and carbohydrate. And the sauce is just the kicker you need to make it satisfying.
Korean BBQ Chicken Bowls
Ingredients
Sauce
- 4 cloves garlic, minced
- 2 TBSP ginger, minced
- 6 TBSP soy sauce
- 6 TBSP Gochujang (Korean Chile Paste, see note)
- 3 TBSP rice vinegar
- 2 TBSP sesame oil
- 2 TBSP honey
Bowl
- 2 LBS boneless, skinless chicken thighs
- 4 eggs
- 2-3 large bunches broccoli, cut into florets
- 2 cups dry jasmine rice
Instructions
Combine all sauce ingredients in medium mixing bowl and set aside.
Place chicken thighs in a large Ziploc bag with 1/3-1/2 cup of the sauce. Let sit at room temperature for at least 30 minutes or marinade in refrigerator for longer. When chicken is ready, make rice in a rice cooker. Grill chicken thighs, getting nice char around the edges.
Toss broccoli florets in olive oil and sprinkle with salt. Roast in the oven until edges are dark brown/black and not overcooked (I use the bottom rack at 425F).
Once rice, chicken, and broccoli are done, scramble eggs.
To build the bowl, place some rice down, then broccoli, then egg, and chicken. Drizzle with sauce.
Notes
Gochujang: this can be a tricky paste to find with clean ingredients. Instead of using an Asian market, I've found Trader Joe's Gochujang to be delicious and clean.
Inspired by: Half-baked Harvest (for the sauce)