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Delicious Korean Gochujang Chicken Rice Bowl with fresh vegetables and spicy sauce

Korean Gochujang Chicken Rice Bowls

A spicy and savory bowl featuring gochujang sauce, juicy chicken, and your choice of rice, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless skinless chicken thighs Juicy and can handle high heat.
  • 0.5 lb Ground chicken A faster cooking option.
  • 3 tbsp Gochujang Korean chili paste that adds spice and flavor.
For the Rice
  • 2 cups Jasmine rice Fragrant and soft.
  • 2 cups Short grain rice Classic for Korean style bowls.
For Toppings
  • 1 cup Sliced cucumber Adds crunch and freshness.
  • 0.5 cup Shredded carrot
  • 1 Soft fried egg Optional, adds richness.
  • 2 tbsp Sesame seeds For garnish.

Method
 

Preparation
  1. Rinse your rice until the water runs mostly clear.
  2. Cut chicken into bite-sized pieces.
  3. If using tofu or tempeh, press and cube it.
Cooking
  1. In a hot pan, cook chicken until browned and cooked through.
  2. Add gochujang sauce and stir until sticky.
  3. While chicken cooks, prepare the rice according to package instructions.
Assembly
  1. Layer rice in bowls, top with chicken and sauce.
  2. Add cucumber, carrots, and other desired toppings.
  3. Serve warm and enjoy!

Notes

Feel free to adjust spice level by adding more or less gochujang. Leftover rice works great in this recipe. Toppings enhance the dish, such as quick-pickled radish.