Korean Chicken Bowls Food

KOREAN RICE BOWL

Korean Rice Bowl image

This dinner for four only costs a little more than $10.00 to make and diners will welcome the Asian-inspired flavours that change it from an everyday casserole. Prepare pork and cabbage up to a day in advance and use leftover rice to cut back on prep time for a fast week-night meal.

Provided by Chef mariajane

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup soy sauce
1/2 teaspoon red chili pepper flakes
1 tablespoon sesame oil or 1 tablespoon vegetable oil
2 tablespoons brown sugar
6 garlic cloves, minced
1 tablespoon ginger, finely grated
1 lb ground pork or 1 lb beef, extra-lean
2 medium red onions, cut into 1/2 inch wedges
4 cups savoy cabbage or 4 cups napa cabbage, shredded
4 cups cooked white rice (short-grain or medium-grain)
toasted sesame seeds
slivered green onion

Steps:

In a small bowl, whisk together soy sauce, red chili flakes, oil, brown sugar, garlic and ginger. In a medium bowl, add pork and pour half of the marinade over it, stirring to combine.
In another medium bowl, add onions, and cabbage and pour remaining marinade over top. Let pork and cabbage mixtures stand for 15 minutes at room temperature or for up to one day in the refrigerator.
In a large skillet over medium-high heat, add pork; breaking it up with the back of a spoon until brown and no pink remains, about 5 minutes. Transfer cooked pork to a bowl.
In same skillet, add cabbage mixture with marinade and cook until onions are translucent and cabbage is tender-crisp, about 10 minutes. Return pork to skillet, with any accumulated juices, tossing to combine. Cook for about 5 minutes, until flavours combine.
Divide rice into 4 bowls. Top each with pork mixture and serve immediately. Sprinkle with sesame seeds and green onions.

KOREAN FUSION CHICKEN BURRITO

Korean Fusion Chicken Burrito image

Craving the Kogi® Truck and can't drive out to get a bulgogi burrito? Recipe was created out of a sudden craving for the Kogi® Truck in Los Angeles. To avoid a soggy burrito, be sure to squeeze out any liquids from the kimchi.

Provided by Forevertiff

Categories World Cuisine Recipes Asian Korean

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

6 cloves garlic, minced
2 tablespoons Korean chile paste (gochujang)
1 tablespoon soy sauce
2 teaspoons white sugar
1 teaspoon sesame oil
2 (10 ounce) cans chicken chunks, drained
4 (10 inch) flour tortillas
2 tablespoons vegetable oil
2 teaspoons butter, softened
1 cup fresh cilantro leaves
½ cup chopped kimchi, squeezed dry
2 tablespoons shredded sharp Cheddar cheese
1 tablespoon salsa

Steps:

Preheat oven to 360 degrees F (182 degrees C).
Stir garlic, chile paste, soy sauce, sugar, and sesame oil together in a bowl until the sugar dissolves into the liquid; add chicken and stir to coat.
Wrap tortillas in aluminum foil and bake in preheated oven until hot and soft, about 10 minutes.
While the tortillas warm, heat vegetable oil in a skillet. Cook and stir chicken in skillet until hot and the sauce has thickened, about 10 minutes.
Spread 1/2 teaspoon butter over one side of each warm tortilla. Divide chicken between the tortillas. Top chicken with equal portions of the cilantro, kimchi, Cheddar cheese, and salsa.
Fold opposing ends of each tortilla toward one another to partially cover the filling. Pull one remaining edge over the filling and then roll so the tortilla surrounds the filling completely.

Nutrition Facts : Calories 596.9 calories, Carbohydrate 45.6 g, Cholesterol 96.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 38.5 g, SaturatedFat 8.3 g, Sodium 1634.9 mg, Sugar 5.5 g

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