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Lunch● 5-Day Fridge Freshness❄️ Freezer Friendly
Sweet & Savory Korean BBQ Chicken Bowls with Kimchi Rice
Gochujang and pear-glazed chicken breast over jasmine rice with fermented kimchi and steamed edamame.
Experience Seoul street-food flavors at your desk. Boneless chicken breast marinated in a balanced Korean BBQ glaze with gochujang, grated Asian pear, soy sauce, and sesame oil, served over jasmine rice with probiotic-rich kimchi.
PREP TIME20 min
COOK TIME15 min
BATCH YIELD4 Meals
SHELF LIFE5 Days
Portion Multiplier
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Recipe Ingredients
Interactive Sunday ChecklistKorean BBQ Chicken
Rice & Kimchi Sides
Step-by-Step Batch Method
6 Chef Steps- 1
In a bowl, mix gochujang, soy sauce, honey, sesame oil, garlic, and grated pear to make the marinade.
- 2
Toss cubed chicken in marinade and let sit for 15 minutes.
- 3
Heat a wide skillet or wok over medium-high heat. Cook chicken for 8 minutes until caramelized and cooked through.
- 4
Divide jasmine rice and steamed edamame into primary container sections.
- 5
Spoon Korean BBQ chicken over the rice, drizzling residual pan glaze.
- 6
Place chilled kimchi in the secondary side compartment and garnish with sesame seeds and green onions.
👨🍳 Pro Meal Prep Tips for This Dish
- Enzyme tenderizer: grated pear contains natural enzymes that tenderize poultry without making it stringy.
- Protect probiotics: keep kimchi cold and eat alongside warm chicken to preserve beneficial live cultures.
- Heat adjustment: cut gochujang to 1 tbsp if you prefer a sweeter, milder Korean glaze.
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