Korean Ground Chicken Bowls

Step 1

Cook enough rice to have 2½ cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on what kind you use.

Step 2

Cook the chicken in a large skillet over medium high heat with a bit of oil. Give it a chance to brown before you break it up and mix/flip it. Season lightly with salt and pepper.

Step 3

While the chicken is cooking you can prepare your sauce and cut your vegetables. Mix the soy sauce, gochujang, sesame oil, chicken stock, garlic, and maple syrup.

Step 4

Once the chicken has finished cooking, pour in the sauce and stir to coat.

Step 5

While the chicken is cooking, prepare all of your vegetables. Cut your onion into thin slices, the broccoli into small florets, green pepper into a large dice and the ginger into a mince. If you don't buy the pre cut carrots you will need to cut them into matchsticks as well.

Step 6

Heat a large pot over medium high heat and add a bit of oil. Add in the onion, peppers, and ginger and allow to develop color. After a couple of minutes add in the carrots and broccoli. It may help speed up the cooking process to add a splash of water and cover the pot to steam the carrots and broccoli. Season lightly with salt and pepper.

Step 7

Once the vegetables have finished, add in the chicken and stir to combine.

Step 8

This recipe makes 5 servings. Add ½ cup of rice to each dish and divide the chicken mixture evenly.