A simple meal prep bowl made with gochujang-marinated chicken thighs, served with rice, shishito peppers, and green onions. The chicken is marinated using a Chinese-style technique to keep it moist even after reheating. The gochujang sauce delivers authentic Korean flavor and makes five servings for the week.
High-protein
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Adapted from a video by Aaron and Claire
This Gochujang Chicken Bulgogi Meal Prep Will Change Your LIFE, Done In 30 Minutes
minced garlicdivided: 3 cloves for peppers, 5 cloves for chicken8 cloves
green onionswhite parts for cooking, green parts for garnish3
shishito peppersto taste, cut into bite-sized pieces or leave whole~1 lbest.
red chilioptional, thinly sliced1
Korean chili paste (gochujang)3 tbsp
Korean chili pepper flakes2 tbsp
soy saucefor sauce1½ tbsp
oyster sauce1 tbsp
chicken bouillon powder1 tbsp
sugar1 tbsp
mirinfor sauce3 tbsp
black pepper~¼ tspest.
water5 tbsp
cornstarchfor sauce1½ tbsp
neutral oilfor cooking peppers1 tbsp
neutral oilfor cooking chicken1 tbsp
toasted sesame oil2 tsp
toasted sesame seedsfor garnish~2 tbspest.
Steps
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1
Add 2.5 cups of short-grain rice to a bowl, rinse 2-3 times, drain, then transfer to a rice cooker with an equal amount of water to cook.
2
Cut 1 kg of bone-in, skin-on chicken thighs into bite-sized pieces.
3
In a bowl, combine the chicken with 1 tbsp soy sauce, 1 tbsp mirin, 1/4 tsp white pepper, 2 tbsp cornstarch, 1 tsp baking soda, and 1 tbsp neutral oil. Massage the chicken thoroughly until well coated.
4
Refrigerate the marinated chicken while preparing other ingredients.
5
Thinly slice 3 green onions, separating the white parts for cooking and reserving the green parts for garnish.
6
Mince 5 cloves of garlic finely.
7
Cut shishito peppers into bite-sized pieces.
8
Mince another 3 cloves of garlic finely.
9
Thinly slice 1 red chili (optional).
10
In a small bowl, combine 3 tbsp Korean chili paste, 2 tbsp Korean chili pepper flakes, 1.5 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp chicken bouillon powder, 1 tbsp sugar, 3 tbsp mirin, a few shakes of black pepper, 5 tbsp water, and 1.5 tbsp cornstarch. Mix well.
11
In a large pan, add 1 tbsp oil and 3 cloves minced garlic, heating over medium-high heat until fragrant.
12
Add shishito peppers and stir for about 1 minute.
13
Add red chili, 1 tsp soy sauce, and 1 tbsp oyster sauce, stirring for 1-2 minutes.
14
Remove cooked peppers from the pan and set aside.
15
Add 1 tbsp oil to the same pan and heat over high heat until very hot.
16
Pour in the marinated chicken, spread it out, and sear for 1-2 minutes until nicely browned on the bottom.
17
Stir the chicken, then add minced garlic and white parts of green onions, cooking for 3-4 minutes until the chicken is cooked through.
18
Give the sauce a quick stir, then pour it into the pan with the chicken.
19
Turn off the heat, add 2 tsp toasted sesame oil and a generous pinch of toasted sesame seeds, and give everything a final mix.
20
Divide cooked rice evenly among 5 meal prep containers, top each with the gochujang chicken and shishito peppers, then garnish with green onion tops and sesame seeds.
PrimedTableBETA
