snack

Spicy Gochujang Chicken and Kimchi Rice Bowl Snack

Name: Spicy Gochujang Chicken and Kimchi Rice Bowl Snack
Ingredients: 71.3 g Grilled Chicken Breast (skinless, diced); 52.3 g Japanese No1 Cooked Rice (short-grain); 24.2 g Napa Cabbage Kimchi (drained, chopped); 0.8 tsp (5 g) Gochujang (Korean chili paste); 0.8 tsp (5 ml) Rice Vinegar; 1.5 /2 tsp (2.5 ml) Toasted Sesame Oil; 4.0 g Scallions (green parts only, thinly sliced); 1.5 /2 tsp (2 g) Toasted Sesame Seeds

Nutrition

240

kcal

Calories

Protein

Carbs

Fat

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Ingredients(8)

Grilled Chicken Breast (skinless, diced)71.3 g

Japanese No1 Cooked Rice (short-grain)52.3 g

Napa Cabbage Kimchi (drained, chopped)24.2 g

Gochujang (Korean chili paste)0.8 tsp (5 g)

Rice Vinegar0.8 tsp (5 ml)

Toasted Sesame Oil1.5 /2 tsp (2.5 ml)

Scallions (green parts only, thinly sliced)4.0 g

Toasted Sesame Seeds1.5 /2 tsp (2 g)

Instructions

In a small bowl, whisk together the gochujang, rice vinegar, and toasted sesame oil until well combined. This is your spicy sauce.

In a microwave-safe bowl, combine the cooked Japanese short-grain rice and diced grilled chicken breast. Microwave for 1-2 minutes, or until warmed through. You want the rice to be steaming and the chicken gently heated.

Add the chopped kimchi to the bowl. Pour the spicy gochujang sauce over the rice, chicken, and kimchi. Using a spoon or chopsticks, gently fold everything together, ensuring the sauce evenly coats all components. You want a vibrant, cohesive mix where every bite promises a kick.

Transfer the mixture to a serving bowl. Garnish generously with thinly sliced scallions and a sprinkle of toasted sesame seeds. The aroma should be a tantalizing mix of spicy, savory, and nutty. Serve immediately as a satisfying and energizing snack.