Fabulous Korean Chicken Bowl

Method

1. Marinate the chicken and dress the salad - SET ASIDE :)- Mix Mirin, Gochujang, brown sugar and sesame oil in a bowl or glass container. - Cut chicken breast into 3-4 cm chunks.- Mix the chicken through the marinade, cover with cling wrap or a lid, and leave in the fridge for at least 3 hours...Salad - Using a peeler, peel the carrot/s lengthwise to get thin, long ribbons of carrot - Cut the cucumber into thin disks- Mix together brown sugar and white wine vinager untill sugar is dissolved - Mix through the carrot ribbons, cucumber and kimchi. - Cover and leave in the fridge until serving
2. Make the rice. - Rinse Jasmin rice thoroughly using a sieve - Cook with 1 cup of water for about 15-20 min using a pan or rice cooker- Make sure you always keep the lid on! *** Put a timer on to help with the timing of the meal (next steps)
3. When the rice is about halfway (I waited till 10 min)- In a large hot pan, cook the chicken bits, leaving most of the marinade in the bowl/container. - Cook until browned or to your liking. I did 3 min on one side and another 3 on the other. - Then, while the pan is still hot, pour over the sesame seeds and then the remaining marinade and mix well for about 10 seconds over hot, hot heat. - Turn the heat off and leave while we serve up the rice.
4. Serving! - Fluff the rice and divide it between two bowls- Using tongs, divide the chicken between the two bowls and then pour any remaining marinade/sauce over your chicken bits (super yummy bit)- Divide the salad between both bowls. - You can add Sesame seeds if you're a lover, or even some spring onion would be yummy too! - Most important step ....- ENJOY