Korean Gochujang Chicken Bowl Recipe
This Korean Gochujang Chicken Bowl is a flavorful and vibrant dish featuring tender chicken thighs marinated in spicy gochujang sauce, served over fluffy white rice with refreshing cucumber, tangy pickled radishes, and toasted sesame seeds. Perfect for a quick weeknight dinner or a satisfying lunch, this bowl offers a perfect balance of heat, sweetness, and crunch inspired by traditional Korean flavors.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Korean
- Diet: Halal
Ingredients
Scale
Chicken Marinade and Cooking
- 1 lb chicken thighs, boneless and skinless, marinated in gochujang sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
Rice and Toppings
- 3 cups cooked white rice (short grain or jasmine rice recommended)
- 1 cup shredded cucumber
- 1/2 cup pickled radishes (thinly sliced)
- 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, making sure they are evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- 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 and cooked through with an internal temperature of 165°F (74°C). Remove from heat and slice into strips.
- Prepare the Bowl: Divide the cooked rice evenly into serving bowls. Top each bowl with shredded cucumber, pickled radishes, and sliced chicken strips.
- Garnish and Serve: Sprinkle toasted sesame seeds over each bowl for added crunch and nutty flavor. Serve immediately for best taste.
Notes
- You can substitute chicken thighs with chicken breast if preferred, though thighs offer more juiciness.
- For a spicier kick, add more gochujang or a pinch of red pepper flakes to the marinade.
- Pickled radishes can be made at home by soaking thinly sliced radishes in vinegar, sugar, and salt for at least an hour.
- Use short-grain rice for authentic texture, but jasmine rice also works well.
- Leftovers keep well refrigerated for up to 2 days; reheat before serving.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: Korean chicken bowl, gochujang chicken, spicy chicken bowl, Korean rice bowl, easy Korean recipe
Find it online: https://tastybella.com/korean-gochujang-chicken-bowl-recipe/
