Korean Chicken Bowl

1. 1
   prep · ~20 min

   Cook the rice.

   1.Rinse rice in cold water until water runs clear.

   2.Add rice and 2.5 cups water to a rice cooker or pot.

   3.Cook until tender and water is absorbed (15-20 min).

   4.Keep covered and set aside.
2. 2
   prep · ~3 min

   Blanch the spinach.

   1.Bring a saucepan of water to a boil with a pinch of salt.

   2.Add spinach, cook for 20 seconds, then drain.

   3.Rinse with cold water immediately, squeeze out excess water.

   4.Season spinach with 0.25 tsp salt and 0.5 tsp sesame oil.

   TIPShocking the spinach in cold water keeps it bright green.
3. 3
   prep · ~5 min

   Prepare the vegetables.

   1.Thinly slice cucumber and season with a pinch of salt and apple cider vinegar.

   2.Julienne carrot into thin matchsticks.

   3.Slice green onions.

   4.Set all vegetables aside.
4. 4
   mix · ~2 min

   Make the gochujang glaze.

   1.Combine gochujang paste, soy sauce, honey, garlic, ginger, and 0.5 tsp sesame oil in a small bowl.

   2.Whisk until smooth.

   TIPThis sauce is the heart of the dish. Taste and adjust honey for sweetness.
5. 5
   fry · ~9 min

   Cook the chicken.

   1.Heat vegetable oil in a large skillet over medium-high heat.

   2.Add chicken pieces and season with a pinch of salt.

   3.Cook until golden and cooked through (5-7 min), stirring occasionally.

   4.Pour the gochujang glaze over the chicken.

   5.Toss and cook for another 2 minutes until the sauce is thick and sticky.

   TIPCook chicken in a single layer for the best caramelization. Don't stir too often.
6. 6
   assemble · ~2 min

   Assemble the bowls.

   1.Divide the warm rice among 4 bowls.

   2.Top with glazed chicken, a portion of spinach, cucumber, and carrot.

   3.Drizzle remaining 1 tsp sesame oil over vegetables.

   4.Sprinkle with sesame seeds and sliced green onion.

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