Easy Bulgogi Chicken Bowl
This is easily one of my favorite weeknight dinner recipes! It's quick, simple but so flavorful and delicious!
Servings: 1 serving
Ingredients
- 1 cup Rotisserie chicken shredded
- ¼ cup Cucumbers sliced
- 1 Carrot shaved
- ¼ cup Arugula
- ⅛ cup Jalapeno sliced
- 1 cup White rice cooked
Spicy Gochujang Marinade
- 2½ tablespoon Gochujang paste
- 1½ tablespoon Gochugaru
- 1½ tablespoon Soy sauce
- ½ tablespoon Honey
- 1 tablespoon Sesame oil
- 1½ tablespoon Rice cooking wine
- ½ tablespoon Garlic minced
- ⅛ teaspoon Salt
- ⅛ teaspoon Black pepper
Gochujang Aioli
- 1 tablespoon Gochujang paste
- 1 tablespoon Seasoned rice vinegar
- 2 tablespoons Kewpie mayo or mayo of choice
Instructions
To make the Spicy Gochujang Marinade
- In a small bowl, combine the gochujang, gochugaru, soy sauce, honey, sesame oil, rice cooking wine, garlic, salt, and pepper. Stir to mix everything together.
- Drizzle desired amount of this sauce over the shredded rotisserie chicken (or meat of choice).
To make the Gochujang Aioli
- In a small bowl, combine the gochujang, seasoned rice vinegar, and kewpie mayo. Stir to mix everything together.
To assemble the Chicken Bulgogi Bowl
- In a shallow bowl, evenly spread your cooked rice. Add your sliced cucumbers, sliced jalapeno peppers, chicken, shaved carrot, and arugula in desired order. Drizzle a generous amount of gochujang aioli and enjoy!
Notes
