Korean style chicken rice bowl with gochujang
Sticky, mildly hot chicken over rice with quick pickled cucumber and crunchy vegetables.
- Time35 min
- LevelEasy
- Costabout £1.63 a head
Ingredients
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Method
- 1
Cook the rice in boiling water for 12 minutes, then drain and keep warm.
12 min - 2
Toss the cucumber with half the vinegar and a pinch of salt and leave to soften.
- 3
Mix the gochujang with the ginger, garlic, remaining vinegar and 3 tablespoons of water.
- 4
Spray a large non stick pan and fry the chicken over a high heat for 7 minutes until golden.
7 min - 5
Add the carrot and the sauce and cook for 3 minutes until sticky. Add the spinach and stir until wilted.
3 min - 6
Spoon over the rice and top with the cucumber, spring onions and sesame seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.