Korean Chicken Rice Recipe
Korean chicken rice is a hearty and flavorful dish that pairs tender, spicy chicken with a bowl of steamed rice. The chicken is marinated in a mixture of gochujang (Korean chili paste), soy sauce, sesame oil, and honey, which gives it a rich, slightly sweet, and spicy flavor. Once marinated, the chicken is grilled or pan-fried to perfection, then served over rice. Garnished with green onions and sesame seeds, this dish offers a perfect balance of heat and sweetness, making it both satisfying and delicious.
The chicken is marinated in a mixture of gochujang (Korean chili paste), soy sauce, sesame oil, and honey, which gives it a rich, slightly sweet and spicy flavor. Once marinated, the chicken is grilled or pan-fried to perfection, then served over rice. Garnished with green onions and sesame seeds, this dish offers a perfect balance of heat and sweetness, making it both satisfying and delicious.
- 2 chicken thighs (boneless, skinless)
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey or sugar
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- Cooked rice
- Green onions, sesame seeds for garnish
- Marinate the chicken with gochujang, soy sauce, sesame oil, honey, garlic, and ginger for 30 minutes.
- Grill or pan-fry the chicken until fully cooked.
- Serve over rice, garnished with green onions and sesame seeds.
- Gochujang: This Korean chili paste adds heat and a slightly sweet flavor. Adjust to taste for spiciness.
- Marination: Let the chicken marinate for at least 30 minutes for the best flavor infusion.
- Rice: You can use any rice variety, but short-grain or jasmine rice works best.
