Korean spicy chicken mince bowls

Spicy and savoury Make it hotter: increase the gochujang or sriracha. For a milder bowl, reduce the chilli flakes and serve extra sauce on the side. Leftovers: refrigerate rice and chicken promptly in separate shallow containers. Use within 2–3 days, or freeze portions. Keep raw crunchy toppings separate.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice according to the packet instructions.

Step 2

Mix the soy sauce, gochujang, sriracha, rice vinegar, honey, sesame oil, pepper and optional chilli flakes.

Step 3

Heat the neutral oil in a large frying pan over medium-high heat. Add the chicken mince and break it apart.

Step 4

Cook for 6–8 minutes, until browned and cooked through.

Step 5

Add the garlic and ginger. Cook for 30–60 seconds.

Step 6

Pour in the sauce and stir for 2–3 minutes. Add a splash of water if it becomes too thick.

Step 7

Serve over rice with cabbage and carrot, and garnish with spring onions and sesame seeds.