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Korean barbecue chicken with rice

Korean barbecue chicken with rice
4.0 251 ratings
Prep. 25min
Total 45min
6 portions
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Ingredients

Chicken rice
  • red cabbage cut into pieces (5-6 cm)
    100 g
  • carrot (approx. 100 g), cut into matchsticks
    1
  • water
    1000 g
  • jasmine rice
    250 g
  • salt plus extra to season
    1 tsp
  • chicken tenderloins cut into strips (approx. 2 cm wide)
    500 g
  • sesame oil
    2 tsp
  • fresh ground black pepper to season
Korean barbecue sauce
  • garlic cloves
    2
  • long red chilli deseeded if preferred
    1
  • piece fresh ginger peeled
    3 cm
  • soy sauce
    40 g
  • rice wine vinegar
    50 g
  • water
    60 g
  • soft dark brown sugar
    60 g
  • eggs lightly beaten
    2
  • salt to season
    1 pinch
  • ground black pepper to season
    1 pinch
Assembly
  • bean sprouts
    130 g
  • fresh baby spinach leaves
    50 g
  • fresh coriander leaves only
    4 sprigs
  • spring onions/shallots white part only, cut into thin slices for garnishing
    2
  • black sesame seeds for garnishing
    1 tsp

Difficulty

easy

Nutrition per 1 portions

Sodium 923.5 mg
Protein 25.9 g
Calories 1422.7 kJ / 338.7 kcal
Fat 5.4 g
Fibre 2.9 g
Saturated Fat 1.4 g
Carbohydrates 45.3 g

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