Description
A flavorful Korean-inspired dish featuring spicy gochujang-glazed chicken served with sesame rice and tangy pickled vegetables.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 3 tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 cup jasmine rice
- 1 1/2 cups water
- 1 tbsp toasted sesame seeds
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1/2 cup rice vinegar
- 1 tbsp sugar
- 1 tsp salt
Instructions
- Mix gochujang, soy sauce, honey, and rice vinegar in a bowl. Coat chicken with the marinade and refrigerate for 30 minutes.
- Rinse rice and cook with water in a rice cooker or pot. Fluff and mix with sesame seeds.
- Combine cucumber, carrot, rice vinegar, sugar, and salt in a bowl. Let sit for 20 minutes.
- Grill or pan-fry chicken for 6-7 minutes per side until cooked through.
- Slice chicken and serve over sesame rice with pickled vegetables.
Notes
- Adjust gochujang amount for preferred spice level.
- Use leftover pickled vegetables in salads or sandwiches.
- Toast sesame seeds for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling/Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 18g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg
Keywords: Korean chicken, gochujang recipe, sesame rice, quick dinner