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Korean Gochujang Chicken Bowl Recipe

Korean Gochujang Chicken Bowl Recipe
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★★★★★

5 from 9 reviews

A flavorful and vibrant Korean Gochujang Chicken Bowl featuring tender marinated chicken thighs cooked to caramelized perfection, served over fluffy white rice with fresh shredded cucumber, tangy pickled radishes, and a sprinkle of toasted sesame seeds for a delightful combination of spicy, savory, and refreshing flavors.

Ingredients

Scale

Chicken and Marinade

  • 1 lb chicken thighs, boneless and skinless
  • 3 tbsp gochujang (Korean red chili paste)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey or sugar
  • 2 cloves garlic, minced
  • 1 tsp grated ginger

Bowl Components

  • 3 cups cooked white rice
  • 1 cup shredded cucumber
  • 1/2 cup pickled radishes
  • 1/4 cup toasted sesame seeds

Instructions

  1. Marinate the Chicken: In a mixing bowl, combine gochujang, soy sauce, sesame oil, honey, minced garlic, and grated ginger. Add the chicken thighs and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, preferably 1 hour, to absorb the flavors.
  2. 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 caramelized with a slightly charred exterior and cooked through. Remove from heat and slice into strips.
  3. Prepare the Bowl: Divide the cooked white rice among serving bowls. Top with shredded cucumber and pickled radishes for a refreshing crunch and tang.
  4. Assemble the Bowl: Place the sliced gochujang chicken over the rice and vegetable toppings. Sprinkle toasted sesame seeds evenly across each bowl for a nutty finish.
  5. Serve and Enjoy: Serve the bowls warm, mixing the ingredients as you eat to combine the spicy, savory chicken with the cool cucumber and pickled radishes for balanced flavor.

Notes

  • For added freshness, garnish with chopped scallions or cilantro.
  • Pickled radishes can be purchased or made at home by quick-pickling thin slices in vinegar, sugar, and salt.
  • Use brown rice as a healthier alternative if preferred.
  • Adjust the amount of gochujang to control the spiciness to your taste.
  • Leftovers can be refrigerated for up to 2 days and reheated gently.

Nutrition

Keywords: Korean chicken bowl, gochujang chicken, spicy chicken bowl, Korean rice bowl, quick Korean recipe

Find it online: https://bitesizedbenny.com/korean-gochujang-chicken-bowl-recipe/