Ingredients

· 8 chicken thighs

· ¼ cup gochujang

· 2 tablespoons olive oil

· 500 g brown rice

· ½ teaspoon sesame oil

· 1 teaspoon soy sauce

· 1 garlic clove

· 2 nashi pears

· 3 radishes

· 130 g kimchi

· 1 cup baby spinach

· 1 cup shiso leaves

· 4 fried eggs, to serve

· Sesame seeds, to serve

Method

Coat chicken in gochujang and oil. Heat a char grill pan to high heat. Add chicken, cook for three minutes, then turn and cook for a further four minutes or until cooked through. Cover to keep warm. Cook rice according to packet instructions. Transfer to a bowl and stir through sesame oil, soy sauce and garlic. Thickly slice chicken. Divide rice among serving bowls. Top with chicken, pear, radish, kimchi, spinach, shiso and eggs. Scatter with roasted sesame seeds to serve.