February 21, 2024

Gochujang Chicken Drumstick Bowls

Gochujang Chicken Drumstick Bowls are one of our favorite chicken dinners. I start these spicy chicken bowls by baking some spicy Gochujang chicken drumsticks from Rastellis.com. Then, I serve them with Kimchi fried rice, stir-fried carrots and spinach, fried eggs, and pickled radishes and cucumbers. We like these bowls for several reasons. First of all, I like that I can make the components of this dish ahead of time. Then, I just reheat everything right before dinner. Secondly, I like that this is a complete meal. No side dishes are needed. And, lastly, we all love the spicy gochujang chicken, the crisp veggies, the flavorful rice, and the rich eggs.

THE EQUIPMENT I USED

A Sheet Pan- I use a large sheet pan to roast the chicken on. To make it easier to clean, I line it with aluminum foil.

THE INGREDIENTS NEEDED FOR GOCHUJANG CHICKEN DRUMSTICK BOWLS

Chicken- Use chicken drumsticks or boneless, skinless chicken thighs. Be sure to use a good quality chicken like the drumsticks I purchased from Rastelli’s. They were incredibly plump and juicy.
Gochujang- This is a Korean ingredient. You can find it in the Asian section of your market.
Soy Sauce- I like the Kikoman brand soy sauce.
Sesame Oil- You can find this either in the Asian section of your market or with the oils. Use a pure sesame oil, not one that’s mixed with other oils.
Rice- I used basmati rice.
Vegetables- To add color and flavor, I add pickled cucumbers and carrots and stir-fried carrots and spinach.

HOW I MADE MY SPICY CHICKEN BOWLS

First, I marinated the chicken breasts in the gochujang mixture.
Then, I baked the chicken in the mariande.
While the chicken baked, I made the fried rice, pickled vegetables, eggs and stir-fried vegetables.
Finally, I assembled everything in bowls.

If you like spicy chicken bowls, you need to try these hearty and delicious Gochujang Chicken Drumstick Bowls.

Gochujang Chicken Drumstick Bowls

Gochujang marinated chicken drumsticks, fried eggs, carrots, spinach, pickled radishes and cucumbers all on top of Kimchi fried rice.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Korean

Servings

Calories 376 kcal

Ingredients

For the Gochujang Chicken Drumsticks:

8 chicken drumsticks from @Rastellisdelivered
⅓ cup Gochujang
¼ cup soy sauce
2 tbsp. pure sesame oil
2 tbsp. light brown sugar
1 tbsp. garlic, minced
1 tbsp. sesame seeds

For the Kimchi Fried Rice:

1 cup white rice
3 tbsp. unsalted butter
1 cup diced onion
1 tbsp. minced garlic
1 cup kimchi
2 tbsp. soy sauce
1 tbsp. granulated sugar
1 egg
½ cup sliced scallions
¼ tsp. black pepper

For the Pickled Vegetables:

1 cup each radishes and cucumbers, thinly sliced
½ tsp. kosher salt
2 tbsp. rice vinegar
2 tsp. sugar

For the Stir-Fried Vegetables:

2 carrots, julienned
1 tsp. olive oil
4 tsp. soy sauce
1 tsp. sugar
5 ounces baby spinach
1 tbsp. unsalted butter
1 tsp. sesame oil

For the Eggs:

4 eggs

Instructions

Begin by marinating the chicken: In a large bowl mix together the gochujang, soy sauce, sesame oil, brown sugar, garlic, and sesame seeds. Reserve two tablespoons of the marinade in a small bowl. Add the chicken to the big bowl of marinade and coat it all over with the marinade.
Preheat the oven to 375 degrees. Spread the chicken out on a foil lined sheet and bake it for 30 minutes or until it is 165° internally. Then, brush the chicken with the reserved marinade and broil for a few minutes.
While the chicken cooks, prepare the Kimchi Fried Rice: Bring 1½ cups of water to a boil. Add the rice and bring the water back to a boil. Cover and simmer for 16 minutes. Then, remove the pot from the heat and let it sit for 10 minutes. While the rice cooks, melt the butter in a large skillet. Add the onions and cook on low heat until they're soft, for about 10 minutes. Add the garlic and cook one minute. Add the cooked rice, the kimchi, soy sauce, and sugar. Stir to combine. Push the rice to the side of the pan and crack the egg in the middle of the pan. Stir the egg until it's no longer runny. Stir the egg into the rice. Add the scallions and black pepper.
Next, prepare the radishes and cucumbers. Sprinkle each with a quarter teaspoon of kosher salt and let sit ten minutes. Squeeze each dry. Stir in one tablespoon of rice vinegar and one teaspoon of sugar to each vegetable.
Stir fry the carrots in a small skillet with a teaspoon each of soy sauce and sugar, in a teaspoon of olive oil until crisp tender. Remove and keep warm.
Add the spinach to the pan along with the butter and cook until it's wilted. Add one teaspoon of sesame oil and a tablespoon of soy sauce.
Fry four eggs. Serve the eggs, chicken, and vegetables on top of the rice.