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Chicken Bulgogi Bowls with Gochujang Spicy Mayo

Chicken Bulgogi Bowls with Gochujang Spicy Mayo Delight

Experience the vibrant flavors of Chicken Bulgogi Bowls with Gochujang Spicy Mayo, a quick and delightful escape into Korean-inspired cuisine.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 1 hour
Total Time 1 hour 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1 tablespoon Korean Red Pepper Flakes Substitute with paprika for a milder flavor.
  • 2 tablespoons Brown Sugar Coconut sugar is a suitable alternative.
  • ¼ cup Soy Sauce Tamari works for gluten-free.
  • 2 tablespoons Red Wine Vinegar Apple cider vinegar can be used.
  • 2 tablespoons Gochujang Spicy fermented chili paste.
  • 1 tablespoon Honey Maple syrup is a suitable substitute.
  • 1 tablespoon Fresh Ginger, grated Ground ginger can be used.
  • 1 medium Asian Pear, grated Substitute with a firm apple.
  • 1 tablespoon Toasted Sesame Oil Regular sesame oil is acceptable.
  • 1 pound Chicken Thighs Can substitute with other proteins.
Gochujang Spicy Mayo
  • 2 tablespoons Gochujang Use a preferred brand for best flavor.
  • ½ cup Mayonnaise Greek yogurt can be used as a healthier option.
  • 1 tablespoon Red Wine Vinegar Apple cider vinegar is an alternative.
  • 1 teaspoon Sriracha Adjust for desired heat level.
  • 1 teaspoon Sugar Honey can be used for a natural sweetener.
  • 1 pinch Salt Adjust to taste.
Assembly
  • 2 cups Vegetables (sliced carrots, cucumbers, green onions) Swap with favorite veggies.
  • 2 cups Steamed White Rice Brown rice or quinoa can be used.

Equipment

  • Large bowl
  • Medium Bowl
  • pot
  • Baking Sheet
  • Parchment paper
  • Fork

Method
 

Marinate Chicken
  1. In a large bowl, blend Korean red pepper flakes, brown sugar, soy sauce, red wine vinegar, gochujang, honey, ginger, and grated Asian pear until smooth. Add the chicken thighs, ensuring they are well-coated. Cover and let marinate in the refrigerator for 30 minutes to 1 hour.
Prepare Gochujang Mayo
  1. While chicken marinates, combine gochujang, mayonnaise, red wine vinegar, sriracha, sugar, and salt in a medium bowl. Stir until creamy and smooth.
Cook Rice
  1. Prepare steamed white rice according to package instructions. Rinse under cold water, add to pot with the appropriate water, bring to a boil, cover, and simmer for 15-20 minutes.
Bake Chicken
  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Place marinated chicken on the sheet and bake for 30-40 minutes until golden and crispy, reaching an internal temperature of 165°F (74°C).
Shred Chicken
  1. Allow the chicken to rest for 5 minutes after baking. Shred using two forks while still warm.
Assemble Bowls
  1. Layer fluffy rice in bowls, add shredded chicken, arrange vegetables, and drizzle with gochujang spicy mayo.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 70gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 15gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

For best flavor, marinate chicken overnight. Use a single layer on baking sheet for crispy chicken. Adjust mayo spiciness according to preference. Substitute vegetables as desired. Consider using brown rice or quinoa for a healthier option.

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