Breakfast · Korean · 15 min
Gochujang-Glazed Quail Breast with Crispy Power Greens and Brown Rice
- Calories
- 681
- Protein
- 69g
- Carbs
- 64g
- Fat
- 19g
Ingredients
- 39.8 g short-grain brown rice
- 0.5 cup water
- 265 g quail breast
- 40 g gochujang paste
- 0.5 tbsp sesame oil
- 0.25 tsp salt
- 30 g Brussels sprouts
- 30 g cabbage
- 30 g kohlrabi
- 20 g broccoli
- 20 g carrots
- 20 g kale
- 1 clove garlic
- 15 g scallions
Method
- 01Rinse the short-grain brown rice in cold water until the water runs clear. Combine with 120 ml of water in a small saucepan, bring to a boil, then cover, reduce heat to low, and steam for 35-40 minutes until tender and water is fully absorbed.
- 02In a small bowl, whisk the gochujang paste with 1 teaspoon of warm water to create a loose glaze.
- 03Heat a skillet over medium-high heat with half (3.5 g) of the sesame oil. Season the quail breasts with salt. Add quail to the hot pan and sear for 2 to 3 minutes per side until lightly browned and cooked through to an internal temperature of 165°F (74°C).
- 04Lower the heat to low, brush the gochujang glaze generously over the quail breasts, and simmer gently for 30 seconds to caramelize until sticky.
- 05In the same skillet over high heat, add the remaining 3.5 g of sesame oil and minced garlic. Add the shredded Brussels sprouts, napa cabbage, kohlrabi, broccoli, carrots, and kale. Stir-fry rapidly for 2 minutes until greens are wilted yet crisp-tender.
- 06Plate the warm brown rice alongside the stir-fried power greens. Top the rice with the gochujang-glazed quail breast, drizzle over pan juices, and garnish with sliced scallions.
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