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Korean Rice Bowl

Korean Rice Bowl Recipe
Yield: 6 Servings (13 oz.)

Yield: 6 Servings (13 oz.)

Simplot Good Grains™ Cilantro Lime Rice & Fire Roasted Corn Fiesta paired with spicy Korean sticky chicken, fried egg, tangy kimchi and creamy Gochujang sauce.

Ingredient Weight Measure
Simplot Good Grains™: Cilantro Lime Rice & Fire-Roasted Corn Fiesta 6/2.5lb 40 oz. 1 bag
Gochujang (Korean chili paste) 3 Tbsp.
Soy sauce 3 Tbsp.
Honey 2 Tbsp.
Garlic, minced 2 tsp.
Ginger, grated 1 tsp.
Vegetable oil 1/2 fl. oz.
Chicken breast, cut in 1-inch pieces 24 oz.
Sesame seeds 1 Tbsp.
Green onions, sliced 2 Tbsp.
Eggs, fried, prepared 6 each
Kimchi, prepared 6 oz. 1-1/2 cups
Sriracha mayo, prepared 3 oz.
Preparation Instructions:
Step 1
Prepare Cilantro Lime Rice and Fire Roasted Corn Fiesta according to package instructions. Hold warm for service.
Step 2
Whisk together Gochujang, soy, honey, garlic and ginger. Add chicken and toss to coat, marinate at least 30 minutes or up to overnight. Remove chicken from marinade, reserving marinade. Heat oil in a large sauté pan over medium-high heat. Add chicken and sauté until cooked through. Remove chicken from pan. Add marinade to the pan and bring to a simmer for 1 minute. Return chicken to pan and toss to coat. Stir in sesame seeds and green onion. Set aside and keep warm for service.
Step 3
For each serving; place 6 oz. (1 cup) rice in bowl. Top with 4 oz. chicken, 1 fried egg, and 1 oz. (1/4 cup) kimchi. Drizzle with 1/2 fl. oz. Sriracha mayonnaise.
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