Cooked - Kbbq Garlic Chicken Bowls With Cucumber Salad

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Home Pricing Community My Recipes

Kbbq Garlic Chicken Bowls With Cucumber Salad

1.0

4 scallions, sliced, whites/greens separated

1.5 cups jasmine rice (270g)

2.25 cups unsalted chicken bone broth or water (530g)

2 lbs chicken thighs (900g)

6 garlic cloves, minced

1 inch piece ginger, grated

¼ cup gochujang (60g)

¼ cup light soy sauce/GF Tamari (60g)

1 tsp honey (7g)

1 tbsp water, plus additional as needed to thin (15g + additional)

2 second spray of cooking oil (4g)

1.5 lbs cucumbers, diced (680g)

2 large carrots, grated

1 medium daikon radish, grated

2 tsp rice wine vinegar (10ml)

1 tbsp sesame oil (15ml)

1 tsp diamond crystal kosher salt (3g)

2-4 tbsp korean chili flakes

1 tbsp sesame seeds (7g)

Prepare scallion rice by separating scallion whites and greens
Cook rice in chicken bone broth or water with scallion whites
Mince garlic cloves and grate ginger
Mix gochujang, light soy sauce, honey, and water to create marinade
Coat chicken thighs with marinade and let sit
Broil chicken thighs until charred and cooked through
Prepare cucumber salad by dicing cucumbers and grating carrots and daikon radish
Combine cucumbers, carrots, and daikon radish in a bowl
Dress salad with rice wine vinegar, sesame oil, and kosher salt
Top salad with korean chili flakes and sesame seeds
Finish rice with sliced scallion greens
Assemble bowls with scallion rice, broiled garlic chicken, and cucumber salad

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥣Bowl

Cuisine🇰🇷Korean

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 23 weeks ago

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