Gochujang-Glazed Chicken Bulgogi Bowls with Kimchi Pear Slaw

Ingredients

• boneless, skinless chicken thighs600g, cut into bite-sized pieces
• soy sauce4 tbsp
• gochujang (Korean chili paste)2 tbsp
• honey1 tbsp
• sesame oil2 tsp
• garlic cloves4, minced
• fresh ginger1 tbsp, grated
• Asian pear or Bosc pear1/2, grated
• green onions4, thinly sliced, divided
• sesame seeds1 tbsp, toasted
• cooked short-grain rice4 cups
• kimchi1 cup, chopped
• napa cabbage2 cups, thinly sliced
• carrot1 medium, julienned
• rice vinegar1 tbsp
• vegetable oil1 tbsp

Directions

1. 1

   In a medium bowl, whisk together soy sauce, gochujang, honey, sesame oil, garlic, ginger, grated pear, and half of the green onions. Reserve 3 tablespoons of this marinade for the glaze. Add the chicken pieces to the bowl and toss to coat. Let marinate for at least 15 minutes (or up to overnight in the fridge).

2. 2

   While the chicken marinates, prepare the slaw: in a large bowl, combine kimchi, napa cabbage, carrot, rice vinegar, and the remaining green onions. Toss well and set aside.

3. 3

   Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if needed. Cook for 5-6 minutes per side, until deeply browned and cooked through. The sugar in the marinade will caramelize—keep an eye out to avoid burning.

4. 4

   Lower the heat to medium-low and pour the reserved 3 tablespoons of marinade into the skillet. Stir to coat the chicken evenly. Cook for another 2 minutes until the sauce thickens and clings to the meat, creating a shiny glaze.

5. 5

   To serve, divide the rice among four bowls. Top each with a generous portion of the glazed chicken and a heap of the kimchi-pear slaw. Sprinkle with toasted sesame seeds and extra green onions if desired. Serve immediately.

6. 6

   Optional: For a smoky twist, grill the chicken instead of pan-frying, brushing with the reserved glaze during the last 2 minutes of grilling.