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.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
Sear
Heat neutral oil in a large skillet over high until shimmering. Add chicken pieces, stir-fry 4 minutes until deeply browned at edges.
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.
Simmer
Reduce heat to medium, simmer uncovered 13 minutes, stirring occasionally, until potato is just tender and chicken is cooked through.
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.
Plate
Mound rice in two wide bowls, pile dakdoritang on top, scatter spring onions and sesame seeds over, serve immediately.
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