Ingredients
For the Chicken
- ½ small pear, peeled and coarsely grated
- ¼ cup reduced sodium soy sauce
- 3 tablespoons chopped fresh cilantro leaves
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons toasted sesame oil
- 1 tablespoon light brown sugar
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon canola oil
For the Kimchi
- 2 teaspoons sesame oil
- 1 cup chopped kimchi
- 1 teaspoon sugar
For the Bowls
- 1 cup jasmine rice
- 1 ½ cups shredded purple cabbage
- 2 carrots, peeled and grated
- 1 avocado, halved, peeled, seeded and thinly sliced
- 1 cup fresh cilantro leaves
- 4 soft-boiled eggs
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the Marinade and Chicken: In a medium bowl, combine the grated pear, soy sauce, chopped cilantro, gochujang, toasted sesame oil, light brown sugar, freshly grated ginger, and minced garlic. Mix well to create the marinade. Place the chicken thighs and marinade into a gallon-size Ziploc bag, seal, and refrigerate to marinate for at least 2 hours or overnight, turning the bag occasionally to ensure even coating.
- Grill the Chicken: Preheat your grill to medium heat. Remove the chicken from the marinade, letting excess drip off, and brush each piece with canola oil to prevent sticking. Place the chicken on the grill and cook, turning occasionally, until fully cooked with an internal temperature of 165°F (74°C), approximately 10 minutes. Remove from grill and set aside.
- Cook the Kimchi: Heat 2 teaspoons of sesame oil in a small skillet over medium-high heat. Add the chopped kimchi and sugar, stirring constantly to caramelize and heat the kimchi thoroughly, about 3-5 minutes. Remove from heat and set aside.
- Cook the Rice: Prepare the jasmine rice according to package instructions until fluffy and tender.
- Assemble the Bowls: Divide the cooked jasmine rice evenly into four bowls. Top each bowl with grilled chicken, caramelized kimchi, shredded purple cabbage, grated carrots, sliced avocado, fresh cilantro leaves, and a soft-boiled egg. Garnish with thinly sliced green onions and toasted sesame seeds as desired for extra flavor and texture.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- If you don’t have a grill, you can use a grill pan or broil the chicken in the oven as an alternative.
- Soft-boiled eggs can be prepared ahead of time and refrigerated for convenience.
- Adjust the amount of gochujang according to your preferred spice level.
- Serve with steamed or stir-fried vegetables for a complete meal.
- Prep Time: 2 hours 25 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Korean
