Kimchi Rice & Korean BBQ Chicken
This dish is a full-on flavor bomb, rooted in Korean culinary traditions and made for spoon-straight-from-the-bowl comfort. Kimchi brings tang to wok-fried rice, tossed with wilted spinach and mung bean sprouts in a savory teriyaki sauce. It’s crowned with Korean BBQ chicken, marinated in a soy, garlic, and sesame glaze, then seared until sweet and caramelized. A side of garlic chili oil lets you dial up the heat as you please.
Nutritional facts
Protein
36g
Carbs
76g
Calories
650
Fat
21g
Ingredients
Korean Teriyaki Sauce, Korean Gochujang Sauce, Crispy Fried Shallots, Sesame Oil, Soybean Oil, Sushi Rice, Gochugaru, Garlic, Kimchi, Sugar, Kosher Salt, Black Sesame Seeds, Green Onion, Bean Sprout, Baby Spinach, Chicken Breast, Toasted Sesame Seeds
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About Chom Sun from 2 Korean Girls
Hailing from South Korea, food had always been a passion and she spent many years working side by side with chefs to learn the craft of creating delicious cuisine. Chef Sunny has operated a successful Korean Restaurant for over 30 years and fuses her style and creativity into traditional Korean dishes delivering something special in every bite.
As culinary consultant to 2 Korean Girls - she is an homage for the brand and all the sauces, seasonings, and recipes originate from her as her expertise on Korean cuisine is unparalleled. You can find her signature sauces at most grocery retailers across the United States.
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