Korean Chicken Bowls

damndelicious.net

Batsheva

subheading: FOR THE CHICKEN:

½ small pear, peeled and coarsely grated

¼ cup reduced sodium soy sauce

3 tablespoons chopped fresh cilantro leaves

2 tablespoons gochujang (Korean red pepper paste)

2 tablespoons toasted sesame oil

1 tablespoon light brown sugar

1 tablespoon freshly grated ginger

3 cloves garlic, minced

1 ½ pounds boneless, skinless chicken thighs

1 tablespoon canola oil

subheading: FOR THE KIMCHI:

2 teaspoons sesame oil

1 cup chopped kimchi

1 teaspoon sugar

subheading: FOR THE BOWLS:

1 cup jasmine rice

1 ½ cups shredded purple cabbage

2 carrots, peeled and grated

1 avocado, halved, peeled, seeded and thinly sliced

1 cup pack fresh cilantro leaves

4 soft-boiled eggs

2 green onions, thinly sliced

1 teaspoon toasted sesame seeds

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