Protein Swap | Korean-Style Chicken Bulgogi Bowls
with Spicy Gochujang-Spiked Slaw
Cooking time
20 minutes
Servings
2/4
Calories
720 /serving
Ready, set, gochujang! We love the Korean chili paste not just for its muscular heat but because it’s also wonderfully complex, with savoury and sweet notes (thank you, fermented glutinous rice). A never-fail flavour booster, it livens up the mouth-watering pan sauce, made with apple juice and sweet soy sauce, that adorns these seared chicken breasts. And it’s not shy to strut its stuff in a fast-made slaw of fine-cut vegetables, from cabbage to carrots to cukes.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g Matchstick carrots
- 2 Scallions
- 2 Cucumbers
- 150g Shredded cabbage
- 160g Jasmine rice
- 30ml Sweet soy sauce
- 15ml Gochujang
- 15ml Toasted sesame oil
- 30ml Apple juice
- 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
1440 mg
Total Carb
101 g
Sugars
26 g
Protein
47 g
Fibre
5 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, 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 scallions crosswise, separating the white bottoms and green tops. Small-dice the cucumbers. In a large bowl, combine up to ½ the gochujang, ⅔ of the apple juice and a drizzle of oil. Add the cucumbers, carrots, cabbage, remaining spices and S&P; stir well.
Make the sauce
Heat the reserved pan on medium. Add the white bottoms of the scallions, soy sauce, remaining apple juice 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 tops of the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
