Korean Gochujang Chicken Bowls
A bold and spicy meal prep featuring grilled chicken breasts marinated in a savory gochujang sauce, served with jasmine rice and a fresh homemade cabbage slaw. Ideal for a flavorful lunch or dinner throughout the week.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 1 serving
Ingredients
- 7.5 g Apple Cider Vinegar
- 1.5 g Black Pepper
- 37.5 g Carrot
- 170.1 g Chicken Breast
- 2.25 g Garlic
- 11.25 g Ginger
- 15.75 g Gochujang paste
- 60 g Green Cabbage
- 7.5 g Honey
- 45 g Jasmine rice
- 42.5 g Mayonnaise
- 0.75 g Salt
- 6.75 g Sesame Oil
- 15 g Soy Sauce
- 11.25 g Sugar
Instructions
- In a bowl, combine gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger to create the marinade.
- Place chicken breasts in the marinade, ensuring they are well coated. Let marinate for at least 15 minutes.
- While the chicken is marinating, cook jasmine rice according to package instructions. Once cooked, fluff with a fork and set aside.
- In a large bowl, combine shredded green cabbage and grated carrot.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper to create the slaw dressing.
- Pour the dressing over the cabbage and carrot mixture. Toss well to combine and set aside.
- Preheat a grill or stovetop pan over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side, or until fully cooked.
- Slice the cooked chicken breasts into strips.
- Assemble meal prep bowls by dividing the rice, cabbage slaw, and grilled chicken evenly among four containers.