1
Step 1
Whisk together the Sloppy Chans Gochujang, Light Soy Sauce, Rice Vinegar, honey, garlic and ginger to create the sauce.
Packed with bold Korean-inspired flavours, this Korean Chicken Rice Bowl features tender chicken coated in a rich gochujang glaze, served over fluffy jasmine rice with a jammy egg, fresh vegetables and finished with Sloppy Chans Sesame Oil and Mixed Sesame Seeds. Ready in just 30 minutes, it's the perfect weeknight dinner.
What you'll need
Per serving
Let's get cooking
Whisk together the Sloppy Chans Gochujang, Light Soy Sauce, Rice Vinegar, honey, garlic and ginger to create the sauce.
Bring a saucepan of water to the boil and cook the eggs for 6½ to 7 minutes for jammy yolks (or fry the eggs if preferred). Cool slightly and peel.
Heat the Sloppy Chans Peanut Oil in a large frying pan or wok over medium-high heat.
Add the chicken pieces and cook for 6 to 8 minutes until golden and cooked through.
Pour the gochujang sauce over the chicken and stir until every piece is evenly coated.
Simmer for 2 to 3 minutes until the sauce becomes thick and glossy.
Divide the cooked jasmine rice between four serving bowls.
Top with the gochujang chicken, sliced cucumber and julienned carrot.
Cut each egg in half and place it on top of the bowl.
Drizzle over the Sloppy Chans Sesame Oil.
Sprinkle generously with Sloppy Chans Mixed Sesame Seeds and sliced spring onions.
Garnish with fresh coriander or micro herbs and serve immediately.
Cook with Sloppy Chans
Keep cooking
