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Korean Rice Bowl with Sweet Chili Sauce

April 5, 2010

I’ve been talking this recipe up for two weeks now, and have even made it twice, it was so good.  The beauty

korean rice bowl

of this recipe is that it makes a lot of chili sauce, which freezes beautifully, so you can have many really quick meals.  The chili sauce has a lot of ingredients, but they all get thrown in a blender, so it’s not that time intensive.  The first time I made this I made the chicken recipe below, which was great, but a little more work.  The second time I made it Greg grilled some salmon and I served it with sauteed asparagus- and we may have liked that version even more.  The key here is really the chili sauce, so feel free to change up the meat and vegetables to your liking.  Just don’t skip on the egg!  This recipe comes from Roy Choi and serves 6, with chili sauce to spare.


For the sweet chile sauce:

1 (10-ounce) bottle sweet chili sauce (such as Mae Ploy brand)

2/3 cup loosely packed Thai basil leaves

2/3 cup loosely packed cilantro leaves

1/2 cup freshly squeezed lime juice

1/3 cup freshly squeezed orange juice

4 large garlic cloves, peeled

3 T Sriracha hot sauce

2 T toasted sesame seeds

1 (2-inch) piece fresh ginger, peeled and coarsely chopped

1 Anaheim chili or jalapeno, stemmed and coarsely chopped

1 serrano chili, stemmed and coarsely chopped

4 t Kosher salt

4 t Korean chile paste (gojuchan)

1 t black pepper

For the chicken:

1 lime, juiced

1/2 c soy sauce

1/4 c toasted sesame oil

1 medium Asian pear (or 1/2 a large), peeled and grated on the large holes of a box grater

1 t black pepper

1 1/2 pounds boneless, skinless chicken thighs

Remaining ingredients:

6 cup steamed white rice

6 soft-poached eggs

1/2 pound Chinese broccoli, cut into 1-inch pieces, blanched, and kept warm

4 t toasted sesame seeds


To make the sweet chili sauce:

Combine all ingredients in a blender and purée until smooth, about 1 minute; set aside.

To make the chicken:

Place all ingredients except the chicken in a resealable plastic bag or a nonreactive bowl or dish and stir to combine. Add the chicken, turn to coat, and marinate in the refrigerator for 30 minutes.  To cook, heat 1 T vegetable oil over medium high heat in a grill pan or cast iron pan (or grill on a gas or charcoal grill).  Remove chicken from marinade, letting excess drip off.  Cook chicken for 3-5 minutes per side, until cooked through.  Cut into 1/2″ strips and keep warm.

To assemble the bowls:

Divide rice among 6 serving bowls, then top each with some chicken, a poached egg, and some Chinese broccoli.  Sprinkle with sesame seeds and drizzle each bowl with 1/4 cup of the sweet chile sauce, passing additional sauce on the side.

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