Korean · Dinner
Spicy Korean Chicken Rice Bowl
Dakdoritang Bowl
Korean spicy chicken stir-fry plated as a bowl with potato, carrot, and onion in a reduced gochugaru-soy glaze that clings to the chicken, served over short-grain rice with scallion and sesame.
$
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
715Calories
38gProtein
28gFat
72gCarbs
12gSugar
6gFiber
1050mgSodium
95mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Peel and cube potato into 2cm pieces. Cut carrot into 2cm chunks, onion into thick slices. Thinly slice spring onions. Grate garlic and ginger. Cut chicken thigh into 3cm pieces. Whisk gochugaru, gochujang, soy sauce, brown sugar, mirin, sesame oil, garlic, ginger, and black pepper into 400ml water for glaze.
2
Boil
Combine rinsed rice with 240ml water in a medium saucepan. Bring to a boil over high, cover, reduce to lowest heat, cook 12 minutes. Rest covered off heat 5 minutes until fluffy.
3
Sear
Heat neutral oil in a large skillet over high until shimmering. Add chicken pieces, stir-fry 4 minutes until deeply browned at edges.
4
Build
Add potato and carrot, stir-fry 2 minutes over high until edges turn golden. Add onion and pour in glaze, bring to a boil.
5
Simmer
Reduce heat to medium, simmer uncovered 13 minutes, stirring occasionally, until potato is just tender and chicken is cooked through.
6
Reduce
Raise heat to medium-high, reduce sauce 4 minutes until it clings glossily to chicken and vegetables, leaving only a glaze in the pan.
7
Plate
Mound rice in two wide bowls, pile dakdoritang on top, scatter spring onions and sesame seeds over, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless chicken thigh
- 170g (6 oz) short-grain white rice
- 300g (10.6 oz) waxy potato
- 140g (4.9 oz) carrot
- 200g (7 oz) yellow onion
- 2 scallions
- 24g gochugaru
- 30g gochujang
- 40ml (2.5 tbsp) soy sauce
- 20g light brown sugar
- 20ml (4 tsp) mirin
- 30ml (2 tbsp) toasted sesame oil
- 20ml (4 tsp) neutral oil
- 6 garlic cloves
- 20g fresh ginger
- 640ml (2.5 cups + 1 tbsp) water
- 10g toasted sesame seeds
- 1 tsp freshly ground black pepper