Snack · Korean · 5 min
Spicy Gochujang Chicken and Kimchi Rice Bowl Snack
- Calories
- 240
- Protein
- 17g
- Carbs
- 26g
- Fat
- 8g
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
Method
- 01In a small bowl, whisk together the gochujang, rice vinegar, and toasted sesame oil until well combined. This is your spicy sauce.
- 02In 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.
- 03Add 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.
- 04Transfer 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.
Cook it with the whole plan around it
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