Description
A delicious and spicy gochujang chicken bowl that is easy to prepare and full of flavor.
Ingredients
Scale
- 3 tablespoons gochujang
- 6 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon corn starch
- 2 inches fresh ginger root, minced or grated
- 3 cloves garlic, minced or grated
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 pound chicken thighs, boneless and skinless
- 1 1/2 cups white rice, uncooked
- 1/2 cucumber, julienned
- 1 carrot, peeled and julienned
- 1 green onion, thinly sliced
- Sesame seeds, to serve
Instructions
- In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
- In a small bowl, add the gochujang, soy sauce, honey, rice vinegar, corn starch, minced garlic, minced ginger, and water, and whisk until well combined. Set aside.
- In a large pan or cast-iron skillet on medium-high heat, warm the sesame oil, then add the chicken thighs and cook for 4-5 minutes or until golden brown, then flip and continue cooking for an additional 3-4 minutes, until mostly cooked through.
- When the chicken thighs are almost done cooking, pour the gochujang sauce into the pan, covering the chicken thighs, and continue cooking for 1-2 minutes until the chicken is cooked through to an internal temperature of 165°F.
- Once cooked, flip the chicken in the sauce to coat it on all sides, then remove the chicken from the pan and place it on a cutting board to rest.
- With the remaining sauce in the pan, continue to cook it for an additional minute, whisking frequently, until slightly thickened, then transfer it to a small bowl. (If the sauce is too thick, you can add 1-2 tablespoons of water to thin it to your liking.)
- Once the chicken has rested, cut the thighs into 1/2 strips.
- Once everything is ready, assemble the bowls with a layer of rice, then top with strips of chicken, cucumber, carrots, and green onion, and finish with a sprinkle of sesame seeds and/or additional gochujang sauce if desired.
- Any leftover rice, chicken, and sauce can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. The vegetables can be stored in the fridge for up to 5 days, but cannot be frozen.
Notes
- Feel free to adjust the amount of gochujang based on your spice preference.
- Optional toppings include additional green onions or sliced chilies.
- The chicken can be substituted for tofu or another protein for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg