Gochujang chicken bowl

Name: Gochujang chicken bowl
Yield: 2
Ingredients: 1 pound chicken thighs, cubed; 1 medium onion; 3 cloves garlic; 2 tablespoons soy sauce; 1 tablespoon cooking wine; 2 tablespoons gochujang; 2 tablespoons water; 1 cup kimchi; 1 tablespoon oil for cooking; 2 cups rice; 1 piece egg

2 servings

Open source

700

Calories

40g

Protein

95g

Carbs

20g

Fat

Ingredients

11 pound chicken thighs, cubed(454g)
21 medium onion(150g)
33 cloves garlic(9g)
42 tablespoons soy sauce(36g)
51 tablespoon cooking wine(15g)
62 tablespoons gochujang(34g)
72 tablespoons water(30g)
81 cup kimchi(150g)
91 tablespoon oil for cooking(14g)
102 cups rice(360g)
111 piece egg(50g)

Instructions

1Marinate cubed chicken thighs briefly and set aside.
2In a bowl, combine black pepper, gochugaru, soy sauce, cooking wine, gochujang, and water; mix well to form sauce.
3In a hot pan with oil, sauté onions for about 30 seconds until softened.
4Add garlic and chicken; stir fry for 5–6 minutes until cooked through.
5Add kimchi; stir fry for 30 seconds.
6Pour in sauce; bring to a boil and simmer with lid on for 5 minutes until saucy and thickened.
7Serve over hot rice, spoon remaining sauce, and top with a fried or soft-boiled egg.