Korean Chicken Rice Bowl.
Today, I'm going to teach you a simple rice bowl that you'll fall in love with... and it'll become a part of your weekday dinner rotation.
My favorite part is that it only takes 10 minutes - but tastes like it's been slow-cooked (nice).
Bookmark this recipe for home-alone nights!
First, you'll need two chicken thighs (skin-on!).
Then a small section of Korean Radish - it's called mu in Korean (무).
And a squeeze of Hot Mustard - known as yeon-gyuh-jah in Korean (연겨자).
(Note: This is the same hot mustard packed into Chinese take-out.)
At the Korean market, you'll find it in small tubes:
Pan-fry the slices of chicken thigh, so that it gets good coloring on the skin-side and releases its oils (this is the base flavor).
Next, add-in the thin pieces of mu - they'll release their refreshing juice into the oil.
We'll flavor that lovely mixture with thin slices of garlic and a dab of hot mustard (oh yea!)
Then finish with a splash of soy-sauce.
When you bring everything together - in heat - the spicy flavor of the hot mustard dies down and you're left with a delicious umami flavor.
Get all of that flavor onto a bowl of hot rice.
Key Cooking Notes for Korean Chicken Rice Bowl:
- It doesn't taste the same with chicken breast (no fat, no flavor). You really want to use skin-on, chicken-thighs.
- Cut the Korean radish into thin slices - so they cook through quickly in a stir-fry.
- Keep the heat on a medium level - that way, you get a nice color without burning.
- Garlic cloves are optional - but hey, why not throw in a few!
- You really want to use hot mustard (연겨자) - don't use wasabi. It'll be overwhelming!
- This Korean Chicken Rice Bowl produces a 2-person serving!
Katie tells me to stop frowning when I taste food... I'm working on it!
Neighbors - one thing.
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- 3 Skin-On, Chicken Thighs
- A small section of Korean Radish (~3.5 cm section)
- 2 Garlic Cloves (Optional)
- 1 teaspoon(!) Hot Mustard
- 1 Tablespoon Soy Sauce
- Cut 3 Chicken Thighs into bite-sized pieces.
- Cut-off a small section (~3.5cm) of Korean Radish. Then cut this section into 4 pieces. Then cut each into thin pieces.
- Optional: Cut 2 garlic cloves into thin pieces.
- Place some neutral oil into a wok or frying pan.
- Once the oil is hot, place-in the chicken pieces - skin-side facing down.
- Set heat to medium. Give the chicken pieces a few minutes to cook away, so the skin can release its oil and create good flavor.
- (Optional: After a few minutes, add in the garlic slices)
- After you get some browning on one-side, flip each chicken piece over and cook on the other side.
- After a few minutes, add in the Korean radish pieces.
- Stir-fry the chicken & radish together for a few minutes - or until the radish starts to sweat.
- Once the radish pieces start to turn translucent and get slight browning, add in the Hot Mustard (1 teaspoon).
- Then add-in Soy Sauce (1 Tablespoon). Add in a circular motion around the pan wall. This way the soy sauce can heat-up and develop a deeper flavor.
- Now stir-fry everything for 30 seconds ... or until everything is well mixed!
- Scoop the delicious ingredients over a bowl of freshly made rice.
- (Optional: You can add a dab of the hot mustard as a topping on the bowl)
- Bon Appetit!
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