Korean Rice Bowl
< 1 Hour
Serves 4
Korean Rice Bowl
Method
To make the pickled vegetables, place the vinegar, sugar and salt in a non-metallic bowl and whisk until the sugar is dissolved. Add the carrot and cucumber and toss to combine. Set aside to marinate for 5 minutes. Drain and set aside.
To make chilli soy dressing, mix to combine the soy, ginger, sesame seeds, oil and chilli. Set aside.
Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the onion, garlic and ginger and cook for 3–5 minutes or until softened. Add the rice and cook, stirring, for 1 minute. Add the stock, reduce heat to low and cover with a lid. Cook for 15 minutes or until stock is absorbed. Stir through the cabbage, cover and stand for 5 minutes.
Heat the remaining oil in a non-stick frying pan over medium heat. Cook the chicken for 5–8 minutes each side or until cooked through. Cool slightly before shredding. Add to the rice and toss to combine.
Top with the coriander, onion and pickles and serve with the dressing.
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Korean Rice Bowl
< 1 Hour
Serves 4
N/A
Ingredients
Method
To make the pickled vegetables, place the vinegar, sugar and salt in a non-metallic bowl and whisk until the sugar is dissolved. Add the carrot and cucumber and toss to combine. Set aside to marinate for 5 minutes. Drain and set aside.
To make chilli soy dressing, mix to combine the soy, ginger, sesame seeds, oil and chilli. Set aside.
Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the onion, garlic and ginger and cook for 3–5 minutes or until softened. Add the rice and cook, stirring, for 1 minute. Add the stock, reduce heat to low and cover with a lid. Cook for 15 minutes or until stock is absorbed. Stir through the cabbage, cover and stand for 5 minutes.
Heat the remaining oil in a non-stick frying pan over medium heat. Cook the chicken for 5–8 minutes each side or until cooked through. Cool slightly before shredding. Add to the rice and toss to combine.
Top with the coriander, onion and pickles and serve with the dressing.