Korean Gochujang Chicken Bowls

I recently saw the brand Moon Bowls on Postmates, and thought it looked interesting. I decided that it would be fun to recreate on my own, and thats how my Korean Gochujang Chicken Bowls (aka Korean Moon Bowl) came to life.

Using fermented foods is a great way to support a healthy microbiome. We need this to help our bodies digest our food, regulate our immune system, protect against other bacteria that cause disease, and produce vitamins including B vitamins B12, thiamine and riboflavin, and Vitamin K, which is needed for blood coagulation.

The kimchi and pickled onions also bring an unexpected freshness to the bowls that really gives them life. I also die over the various colors in the bowl! The Gochujang chicken is so delicious it almost doesn't taste healthy. You can easily sub the chard for kale or spinach if that’s what you prefer, but I personally love chard as I think it’s the perfect balance between the two.

Overall, this is one of my favorite dishes I’ve made to date. It is simple to make, requires minimal prep, and it’s something I could eat every week.

Here’s how you make it.

Ingredients:

• 1 package cauliflower rice

• 1 lb boneless skinless chicken thighs

• 2 tablespoons gojuchang

• 3 tablespoons coconut aminos

• 1 teaspoon ginger shredded

• 1 bunch chard thinly sliced

• 1 cup shredded carrots

• 3 cloves garlic minced

• 1 tablespoons olive oil

• 1 small shallot diced

• 1 lemon sliced in half

• 2 6 min soft boiled eggs

• Pickled red onion

• Kimchi

• Salt & pepper

Instructions:

• At least 30 minutes before cooking mix the gojuchang, 2 tablespoons coconut aminos, and ginger in a bowl, toss the chicken in the sauce and let marinate.

• Preheat the oven to 425. Place the chicken on a lined baking sheet with the lemon and cook for 25 minutes. Broil for a few minutes if needed.

• Heat the olive oil in a pan over medium heat and sauté the chard for 5 minutes. Add the carrots and let cook for another 2-3 minutes then add the garlic and shallot for another minute. Add the remaining coconut aminos and let simmer on low until ready to serve. Season with a pinch of salt and pepper.

• Prepare the cauliflower rice and mix together with the other vegetables. When the chicken is done slice thinly and assemble the bowls with the rice mixture, kimchi, pickled onion, egg and top with sesame seeds and green onion. Enjoy!