Korean BBQ Chicken Bowl with Kimchi, Spinach & Gochujang Mayo
Ingredients:
For the Chicken:
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp gochujang (Korean chili paste)
1 tbsp sesame oil
1 tsp minced garlic
1/2 tsp grated ginger
1/4 tsp black pepper
For the Gochujang Mayo:
1/4 cup mayonnaise
2 tbsp gochujang (Korean chili paste)
1 tbsp rice vinegar
1 tsp sesame oil
For the Bowl:
1 cup cooked rice
5 oz baby spinach, wilted (sautéed with a little oil until slightly softened)
1/2 cup kimchi, chopped
1/4 cup chopped green onions
Sesame seeds, for garnish (optional)
Toasted sesame oil, for drizzling (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, garlic, ginger, and black pepper. Add chicken and toss to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Heat a large skillet or wok over medium-high heat. Add marinated chicken and cook, stirring occasionally, until cooked through and slightly browned, about 8-10 minutes.
3. While the chicken is cooking, prepare the gochujang mayo. In a small bowl, whisk together mayonnaise, gochujang, rice vinegar, and sesame oil until smooth and well combined.
4. To assemble the bowls, divide cooked rice among bowls. Top with wilted spinach, kimchi, and cooked chicken.
5. Drizzle generously with gochujang mayo.
6. Garnish with chopped green onions and sesame seeds, if desired. Drizzle with a little extra toasted sesame oil for added flavor, if desired. Serve immediately and enjoy!