John's Korean Style Chicken Rice Dish
CHICKEN MARINADE:
600g chicken thigh fillets
2 tbsp gochujang paste
1 tbsp dark soy sauce
1 tbsp water
1 tsp sesame oil
3 cloves garlic, crushed
2 tsp neutral oil
DRESSING:
2 tbsp gochujang paste
2 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp water
1 tsp dark soy
1 tsp sesame oil
SALAD:
1 carrot, finely sliced
½ cucumber, finely sliced
100g red cabbage, shredded
4 spring onions, finely sliced
A sprinkle of toasted sesame seeds
Rice to serve
METHOD
1.Put the chicken into a mixing bowl and add the gochujang paste, dark soy, water, sesame oil and garlic. Mix it all together an leave to marinade for 30 minutes.
2. Whisk all the ingredients together for the dressing and make sure all the ingredients for the salad are prepped.
3. Pre-heat the grill to high. Transfer the chicken to a grill rack and drizzle over a little oil. Grill for 4-6 minutes a side or until cooked through. Slice to serve.
4. To serve put some rice into a bowl and top with the salad. Lace the chicken on top and spoon over some dressing. Garnish with the spring onions and sesame seeds.
