SunRice

Korean Rice Bowl

I am using:

Prep time

15min

Cook time

60min

Enjoy Asian cuisine at home with this tasty Korean rice bowl recipe! This Korean-style chicken rice bowl is full of flavour and is a perfect dinner idea.

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

- Round, tender, succulent - Locks in moisture when cooked - Ideal for creamy dishes like paella and risotto - Suitable for Middle Eastern, Korean, and Spanish recipes - Good choice for desserts - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1½ cup SunRice White Medium Grain Rice

  • 2 tbsp Vegetable Oil

  • 1 Onion (finely chopped)

  • 2 clove Garlic (crushed)

  • 15 g Ginger (peeled and finely grated)

  • 3 cup Chicken Stock

  • 2 cup Chinese Cabbage

  • 360 g Chicken Breast Fillets (trimmed)

  • 10 g Coriander Leaves

  • 1 Shallot (sliced)

  • cup Caster Sugar

  • ½ cup White Vinegar

  • 2 tsp Sea Salt Flakes

  • 2 Carrots (peeled, thinly sliced)

  • 2 Lebanese Cucumbers (thinly sliced)

  • ½ cup Soy Sauce

  • 2 tsp Sesame Seeds

  • 2 tsp Sesame Oil

  • 1 Red Chilli (long, seeded and finely chopped)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Korean Rice Bowl

Method

  • To make the pickled vegetables, place the vinegar, sugar and salt in a non-metallic bowl and whisk until the sugar is dissolved. Add the carrot and cucumber and toss to combine. Set aside to marinate for 5 minutes. Drain and set aside.

  • To make chilli soy dressing, mix to combine the soy, ginger, sesame seeds, oil and chilli. Set aside.

  • Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the onion, garlic and ginger and cook for 3–5 minutes or until softened. Add the rice and cook, stirring, for 1 minute. Add the stock, reduce heat to low and cover with a lid. Cook for 15 minutes or until stock is absorbed. Stir through the cabbage, cover and stand for 5 minutes.

  • Heat the remaining oil in a non-stick frying pan over medium heat. Cook the chicken for 5–8 minutes each side or until cooked through. Cool slightly before shredding. Add to the rice and toss to combine.

  • Top with the coriander, onion and pickles and serve with the dressing.

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