Lunch

Doenjang Chicken & Charred Summer Vegetable Bowl

Name: Doenjang Chicken & Charred Summer Vegetable Bowl
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Yield: 2 servings
Ingredients: 12 oz boneless, skinless chicken thighs, cut into 1-inch pieces; 3 tbsp doenjang (Korean fermented soybean paste); 1.5 cups chicken stock or water; 1 medium zucchini, halved lengthwise and sliced into ½-inch half-moons; 4 scallions, cut into 2-inch pieces; 3 garlic cloves, minced; 1 tbsp sesame oil; 1 tsp gochugaru (optional); 1.5 cups cooked short-grain rice; Sea salt and black pepper to taste

Tender chicken thighs braised in a deep, savory doenjang (Korean soybean paste) broth with zucchini, scallions, and a whisper of garlic, served over warm rice. The vegetables char slightly in the pan for smokiness, while the broth clings to every grain.

517cal per serving 43gprotein 47gcarbs 17gfat 8min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this