Korean barbecue chicken with rice

Chicken rice

• 100 g red cabbage, cut into pieces (5-6 cm)
• 1 carrot (approx. 100 g), cut into matchsticks
• 1000 g water
• 250 g jasmine rice
• 1 tsp salt, plus extra to season
• 500 g chicken tenderloins, cut into strips (approx. 2 cm wide)
• 2 tsp sesame oil
• fresh ground black pepper, to season

Korean barbecue sauce

• 2 garlic cloves
• 1 long red chilli, deseeded if preferred
• 3 cm piece fresh ginger, peeled
• 40 g soy sauce
• 50 g rice wine vinegar
• 60 g water
• 60 g soft dark brown sugar
• 2 eggs, lightly beaten
• 1 pinch salt, to season
• 1 pinch ground black pepper, to season

Assembly

• 130 g bean sprouts
• 50 g fresh baby spinach leaves
• 4 sprigs fresh coriander, leaves only
• 2 spring onions/shallots, white part only, cut into thin slices for garnishing
• 1 tsp black sesame seeds, for garnishing