Korean Chicken and Vegetable Rice

This meal crushed it! I was at a wonderful restaurant called Billie's Grocery in Leawood, KS and had a fabulous Korean Chicken Wrap with LOTS of fresh Ginger. So thank you Billie's for being my inspiration for this dish. :)

Korean Chicken Marinade from Laura Fuentes' website. This chicken was easy and fabulous. I cooked mine out on the grill.

Rice Recipe:

2 Cups of white Jasmati Rice; Open Boiled with 2 Fresh Bay Leaves, 2 Large Pinches of Salt, and about a tablespoon of Olive Oil. - This should be halfway cooked or all the way cooked before you start to sauté the vegetables.

Veg. Sauté:

1-2 Tablespoons Pork Fat

1 Cup thinly sliced Red Cabbage

1 Medium Carrot, cleaned and shredded

1 Small White Onion, peeled and shredded

1 Teaspoon of Fresh Ginger, minced

1 Teaspoon (or More) Chili Oil; we used Chili Crunch from Momofuku

6 Green Onion Stalks, cleaned and chopped

1 Tablespoon of browned White Sesame Seed

2 Tablespoons Sesame Seed Oil

In a pan over medium to medium low heat add Pork Fat. Once heated add Red Cabbage, Carrot, and White Onion; season with Salt and stir. Let sauté for 4-6 minutes (add minced Ginger at the halfway into the 4-6 min. Vegetables should soften but not be browned. Add Chili Oil / Mix, stir well. Then mix in chopped Green Onions and toasted Sesame Seeds, stir. Add 3-4 Cups of cooked Rice (more or less, however you see fit), top with Sesame Seed Oil and stir. Ready to Serve and Top with Korean Chicken.

Rice Toppers:

Shredded Ginger, sautéed and browned in Butter over medium to low heat.

Chopped Cilantro

Additional Chilli Crunch Sauce