Protein Swap | Korean Chicken Bulgogi Bowls
with Spicy Gochujang Slaw
Cooking time
20 minutes
Servings
2/4
Calories
740 /serving
Ready, set, gochujang! We love the Korean chili paste for its muscular heat and its complex savoury and sweet notes (thank you, fermented glutinous rice). It boosts the mouth-watering pan sauce that adorns these seared chicken breasts. And it’s also not shy to strut its stuff in a fast-made slaw of finely cut veggies.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g Matchstick carrots
- 1 Scallion
- 2 Cucumbers
- 150g Shredded cabbage
- 160g Jasmine rice
- 45ml Sweet soy sauce
- 15g Gochujang
- 15ml Toasted sesame oil
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
3 g
Sodium
1600 mg
Total Carb
107 g
Sugars
30 g
Protein
47 g
Fibre
6 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a medium pan, heat the sesame oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Mise en place & make the slaw
Meanwhile, thinly slice the scallion crosswise, separating the white bottom and green top. Small-dice the cucumbers. In a large bowl, combine up to ½ the gochujang, 1 tsp of the soy sauce (double for 4 portions) and a drizzle of oil. Add the cucumbers, carrots, cabbage, remaining spices and S&P.
Make the sauce
Heat the reserved pan on medium. Add the white bottom of the scallion, remaining soy sauce and gochujang, and 2 tbsp water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min., until reduced.
Plate your dish
Divide the rice between your bowls. Top with the chicken and slaw. Spoon the sauce over the chicken. Garnish with the green top of the scallion. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
