Korean Barbecue Chicken Over Rice With Carrot Slaw
  1. Make 4 cups of white rice using basmati or jasmine rice

  2. Prepare the carrot slaw by combining 2 carrots in ribbons with 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon honey, salt, 2 squeezes lime juice, chili flakes, and 1 tablespoon sesame oil

  3. Cut chicken thighs into small pieces

  4. Season chicken by mixing with ¼ cup soy sauce, 3 tablespoons gochujang paste, 2 tablespoons brown sugar, 1 teaspoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon minced garlic, and 1 tablespoon grated ginger

  5. Heat 1 tablespoon of oil in a skillet over medium-high heat

  6. Add seasoned chicken to the skillet and leave untouched for 1-2 minutes to get a nice sear

  7. Stir the chicken and cook for 5-7 minutes total until caramelized and cooked through

  8. Serve the chicken over rice with carrot slaw, red cabbage, and cucumbers

  9. Garnish with chili oil and Sriracha mayo

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇰🇷Korean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 45m

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