I’m on a mission this summer to get my rear back in the gym and to eat a little better than I have, and I believe this Grilled Korean Chicken and Quinoa Bowl is a good place to start. It’s always crazy to me when I look at people who are paleo, vegan, dairy-free, gluten-free, raw diet, etc. but one thing that just rings true about these folks who have chosen this elaborate food lifestyle is that they all feel great, all the time. I’ve read tons of studies that really promote a raw vegetable diet and the benefits it can provide. Now, I’m a chef I just can’t do that because I believe life is too short and you should enjoy what you eat, within reason.
While I’m not willing to go all free dieting, I am making a conscious effort to incorporate more raw vegetables, or just greens in general into each meal. With that being said I am also adding in lots of flavor like the Gochujang Korean Chicken and Soy Boiled Egg in this Grilled Korean Chicken and Quinoa Bowl Recipe. However it starts with a solid base and I chose non other than Bob’s Red Mill® Organic Quinoa. Quinoa is a complete protein and can just be so tasty when cooked correctly. To be honest it’s fantastic when just cooked in water and thrown on a salad, but it’s even better when cooked in chicken stock, a little bit of butter and fresh lemon juice 🙂
The marinade on the chicken is just ridiculous, the only thing I wish I would have done is reserved some to baste it while grilling. Honestly I’d consider drinking it, it’s that good. The next thing to do with this Gochujang marinade would be to slap it on a steak or double thick pork chop. In fact that would be a perfect supplement to this Grilled Korean Chicken and Quinoa Bowl.
The soy boiled egg, what can I say? DELICIOUS! While it’s not actually boiled in soy sauce it is marinated in a soy, sugar, and rice wine vinegar solution after it’s bee hard boiled and it will be the most amazing think you’ve eaten in a while, Promise! For the veggies I think you can get creative. As I always say, find what’s in season or on sale. You could easily add in some bok choy, or some snap peas, or even some fresh corn to change up the dynamics of this recipe. Also, because there are several components to this recipe like the eggs, chicken, veggies, etc. feel free to swap out or do away with to make this recipe easier!
serve it with some lemons just in case the chicken is a little too spicy for you and…
don’t forget to pin the big fella below 🙂
Grilled Korean Chicken and Quinoa Bowl
For the Chicken:
- 3 six-ounce boneless skinless chicken breasts
- ½ cup of Gochujang
- 4 tablespoons of light brown sugar
- 2 tablespoons of honey
- 3 tablespoons of rice wine vinegar
- ¼ cup of soy sauce
- 1 teaspoon of fish sauce
- 3 finely minces cloves of garlic
For the Quinoa:
- 2 ¾ cups of chicken stock
- ¼ cup of unsalted butter
- juice of ½ lemon
- 1 ½ cups of Bob’s Red Mill® Quinoa
- Kosher salt and fresh cracked pepper to taste
For the Soy Eggs:
- 6 peeled and chilled hardboiled eggs
- 3/4 cup of soy sauce
- ¼ cup of water
- 1 tablespoon of sugar
- 2 tablespoons of rice vinegar
For the Vegetables:
- 2 cups of thinly sliced red cabbage
- 1 cup of matchstick carrots
- 1 cup of green onions cut into 2” inch slices
- 1 lemon cut into wedges and grilled
- cilantro leaves for garnish
Chicken: Mix all the ingredients, besides the chicken, into a bowl with a whisk until combined and pour it into a plastic bag along with the chicken and marinate in the refrigerator for 4 to 6 hours.
Once it is done marinating grill the chicken breast on a hot grill (450°) for 5 to 6 minutes on each side or until grill marks are formed and the chicken is cooked through out. Remove from the grill once it’s finished cooking.
Let the chicken rest for 2 to 3 minutes before slicing.
Quinoa: Add the stock, butter, lemon juice and salt and pepper to a medium sized pot and bring to a boil over high heat. Once boiling, stir in the quinoa, add a lid and simmer on medium heat for 20 minutes.
Using a fork, break up the quinoa and let stand for 10 minutes with out the lid before serving.
Soy Eggs: In a bowl whisk together the soy sauce, water, sugar and rice wine vinegar and completely submerge the peeled hardboiled eggs and refrigerate for 4 to 6 hours. Slice in half long ways before serving.
To Plate: Place down the hot quinoa in a bowl and add in the sliced chicken. Next to it lay on the cabbage, carrots, green onions, grilled lemons and sliced soy egg. Garnish with fresh cilantro leaves.