Korean Gochujang Chicken Bowl Recipe
This Korean Gochujang Chicken Bowl combines tender, spicy marinated chicken thighs with fresh shredded cucumber, tangy pickled radishes, and a bed of fluffy white rice. Finished with a sprinkle of toasted sesame seeds, this dish offers a perfect balance of sweet, spicy, and savory flavors in a quick and easy meal.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Korean
- Diet: Halal
Ingredients
Scale
For the Chicken and Marinade
- 1 lb chicken thighs, boneless and skinless
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp grated ginger
For the Bowl Assembly
- 3 cups cooked white rice
- 1 cup shredded cucumber
- 1/2 cup pickled radishes
- 1/4 cup toasted sesame seeds
Instructions
- Marinate the chicken: In a bowl, combine gochujang, soy sauce, sesame oil, honey, minced garlic, and grated ginger. Add the chicken thighs and coat them thoroughly. Marinate for at least 30 minutes to allow the flavors to develop.
- Cook the chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side until the chicken is caramelized, cooked through, and slightly charred. Remove from heat and slice into strips.
- Prepare rice and vegetables: Ensure the white rice is cooked and warm. Shred the cucumber finely and have the pickled radishes ready for assembly.
- Assemble the bowls: Divide the cooked rice evenly into serving bowls. Top each with shredded cucumber, pickled radishes, and sliced gochujang chicken.
- Garnish and serve: Sprinkle toasted sesame seeds generously over the bowls. Serve immediately for best taste.
Notes
- For extra crunch, add sliced green onions or shredded carrots to the bowl.
- Adjust the amount of gochujang based on your preferred spice level.
- Pickled radishes can be substituted with kimchi for a more authentic Korean touch.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- Use brown rice or cauliflower rice as a healthier alternative to white rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Gochujang chicken, Korean chicken bowl, spicy chicken recipe, Korean rice bowl, easy weeknight dinner
