Creamy Gochujang Chicken Rice Bowls Recipe

Introduction

Creamy Gochujang Chicken Rice Bowls combine crispy ground chicken with fluffy jasmine rice and a rich, spicy gochujang broth. This dish is savory, slightly sweet, and perfect for a quick, flavorful dinner. Finish it with fresh scallions and sesame seeds for a delightful bowl meal.

Ingredients

• 1 ½ cups jasmine rice
• 1 tbsp peanut oil
• 1.1 pounds ground chicken
• 3 garlic cloves, grated
• 1 tbsp grated ginger
• 4 scallions, chopped (white and green parts separated)
• 2 tbsp maple syrup
• 2 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp gochujang sauce (adjust to taste)
• 2 cups chicken broth
• 1 cup heavy cream
• Sesame seeds, for serving

Instructions

1. Step 1: Boil the jasmine rice according to the package directions.
2. Step 2: Grate the garlic and ginger. Chop scallions, keeping white and green parts separate.
3. Step 3: Heat the peanut oil in a large skillet over high heat. Add the ground chicken, breaking it into pieces, and cook until it begins to brown.
4. Step 4: Add the garlic, ginger, white parts of scallions, soy sauce, rice vinegar, sesame oil, and maple syrup. Cook for 2 minutes, stirring to combine.
5. Step 5: Stir in the green parts of scallions and continue cooking until the chicken is crisp and deeply browned. Transfer the chicken to a bowl, cover, and set aside.
6. Step 6: Add gochujang to the skillet and cook for about 30 seconds to mellow the flavor.
7. Step 7: Pour in chicken broth and heavy cream, scraping the browned bits from the skillet bottom with a wooden spoon. Bring to a boil, then reduce heat to medium-low and simmer for 3 minutes.
8. Step 8: Divide rice among bowls. Pour over the gochujang broth, then top with the crispy chicken and sprinkle with sesame seeds. Serve with a cool cucumber-avocado salad if desired. Enjoy!

Tips & Variations

• For a dairy-free option, substitute heavy cream with full-fat coconut milk for a subtle twist in flavor.
• Swap maple syrup with honey or brown sugar if preferred.
• You can replace ground chicken with ground pork, turkey, or beef.
• Try serving this dish over cauliflower rice or noodles instead of jasmine rice.
• Cook the gochujang first to remove its raw edge and deepen the flavor.
• To keep the chicken crispy, transfer it to a plate once browned and add it back only at the end.
• Control the heat by adjusting gochujang amount; 1 tablespoon for mild or up to 3 tablespoons for more spice.
• Serve with cucumbers or kimchi for cooling crunch and balance.

Storage

Store rice, chicken, and broth separately in airtight containers for up to 2 days. Both chicken and broth can be frozen for up to 2 months. Reheat gently on the stovetop over medium heat, adding a splash of water or broth if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, simply replace the heavy cream with full-fat coconut milk for a dairy-free version. The broth will have a slightly different but delicious flavor.

How spicy is this dish?

The heat depends on the amount and brand of gochujang you use. Start with 1 tablespoon for a mild spice level, and increase up to 3 tablespoons for more intensity, adjusting to your taste.

Creamy Gochujang Chicken Rice Bowls Recipe

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★★★★★

4.7 from 132 reviews

Crispy ground chicken served with fluffy jasmine rice and a creamy, spicy gochujang broth. This bowl delivers a harmonious blend of spicy, savory, and slightly sweet flavors with a rich, silky broth enhanced by caramelized chicken bits, finished with sesame seeds and a refreshing cucumber-avocado salad for texture contrast.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean-inspired

Ingredients

Scale 1x2x3x

Rice

• 1 ½ cups jasmine rice

Chicken and Seasonings

• 1 tbsp peanut oil
• 1.1 pounds ground chicken
• 3 garlic cloves – grated
• 1 tbsp grated ginger
• 4 scallions – chopped, white and green parts separated
• 2 tbsp maple syrup
• 2 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil

Sauce and Broth

• 2 tbsp gochujang sauce (adjust to taste)
• 2 cups chicken broth
• 1 cup heavy cream

Garnish and Serving

• Sesame seeds – for serving
• Cucumber-avocado salad (optional, served on the side)

Instructions

1. Cook the Rice: Boil the jasmine rice following the package directions until fluffy and tender, then set aside.
2. Prepare Aromatics: Grate the garlic and ginger. Chop the scallions, keeping the white and green parts separate for layering of flavor.
3. Brown the Chicken: Heat peanut oil in a large skillet over high heat. Add the ground chicken and break it into small pieces. Cook until it starts to brown and crisp around the edges.
4. Add Flavorings to Chicken: Stir in the grated garlic, ginger, the white parts of scallions, soy sauce, rice vinegar, sesame oil, and maple syrup. Cook everything together for 2 minutes to integrate flavors.
5. Crisp the Chicken: Add the green parts of the scallions and continue cooking until the chicken is deeply browned and crisp. Transfer the chicken to a bowl, cover, and set aside to maintain crispness.
6. Cook Gochujang: In the same skillet, add the gochujang sauce and cook for about 30 seconds to mellow its raw flavor and deepen its aroma.
7. Make the Broth: Pour in the chicken broth and heavy cream while scraping up all the browned bits from the skillet bottom with a wooden spoon. Bring the mixture to a boil, then reduce heat to medium-low and simmer gently for 3 minutes to thicken slightly and develop flavor.
8. Assemble the Bowl: Divide the cooked rice equally among serving bowls. Pour the creamy gochujang broth over the rice, then top with the crispy chicken. Garnish with sesame seeds and serve alongside a refreshing cucumber-avocado salad.
9. Enjoy: Serve immediately for the best balance of crispy chicken, silky broth, and fluffy rice.

Notes

• To keep chicken crispy, remove it from the skillet after browning and add it back only when assembling the bowls.
• Cook gochujang before adding liquid to eliminate its raw edge and enhance complexity.
• Scrape browned bits from the skillet when adding broth to maximize flavor.
• Control spiciness by adjusting gochujang quantity between 1 to 3 tablespoons depending on heat tolerance.
• For dairy-free option, substitute heavy cream with full-fat coconut milk for a slightly different but delicious broth.
• Ground pork, turkey, or beef can be used in place of chicken as alternatives.
• Serve over cauliflower rice or noodles if preferred instead of jasmine rice.
• Store rice, chicken, and broth separately for up to 2 days in airtight containers. Freeze chicken and broth up to 2 months.
• Reheat gently on the stovetop with added splash of water or broth if necessary.
• Pour broth over rice just before serving to maintain brothy texture; prolonged sitting will soften the rice too much.

Keywords: gochujang chicken rice bowl, spicy chicken bowls, creamy gochujang broth, Korean-inspired rice bowl, sesame chicken, ground chicken recipe