December 31, 2021

Gochujang Chicken Rice Bowls

Gochujang Chicken Rice Bowls are one of our favorite chicken dinners. Topped with Gochujang marinated chicken and warm and pickled veggies, these bowls are full of flavor. I love these bowls for several reasons. First of all, I like making these for my picky eaters. There are so many toppings, that kids get to pick and choose what they want. Secondly, I like that these can be made ahead. You can make everything ahead of time, except for the eggs. Just reheat the warm parts in the microwave. And, lastly, we all love the spicy and fresh flavors in this bowl. The marinated chicken and pickled veggies are just delicious.

The Equipment I Used

A Sheet Pan- You’ll need a big baking sheet, with low sides, to roast the chicken on.

The Ingredients Needed for Gochujang Chicken Rice Bowls

Gochujang- You can find this Korean condiment in the Asian section of your market.
Soy Sauce- I like the Kikkoman brand.
Sesame Oil- Be sure to use pure sesame oil. You can find this in the either the oil or the Asian section of your market.
Garlic- I like to buy the peeled cloves and keep them in my freezer.
Sesame Seeds- You can find these in the spice section of your market.
Rice- I used Jasmine rice this time.
Cucumbers- Use the English cukes, that don’t need to be peeled.
Chicken- Use boneless, skinless chicken thighs.

How I Made my Bowls

First, I marinated and baked my chicken.
Next, I cooked the rice.
Then, I pickled the radishes and cucumbers.
Next, I stir fried the carrots and spinach.
Then, I fried my eggs.
Finally, I put rice in each bowl and added some of each topping to every bowl.

If you like Asian flavors, you need to try these fresh and colorful Gochujang Chicken Rice Bowls.

Gochujang Chicken Rice Bowls

Gochujang marinated chicken thighs, carrots, spinach, pickled radishes and cucumbers all on top of rice.

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Prep Time 15

Cook Time 35

Marinating Time 2

Total Time 2 50

Course Main Course

Cuisine Korean

Servings

Calories 376 kcal

Ingredients

For the Gochujang Chicken:

6 boneless, skinless chicken thighs
⅓ cup Gochujang sauce
¼ cup soy sauce
2 tbsp. pure sesame oil
2 tbsp. light brown sugar
1 tbsp. garlic, minced
1 tbsp. sesame seeds

For the Rice:

1 cup long grain white rice
1½ tsp. kosher salt

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
2 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. Cover and refrigerate for two hours.
Preheat the oven to 375 degrees. Spread the chicken out on a foil lined sheet and bake it for 30 minutes. Then, brush the chicken with the reserved marinade and broil for a few minutes.
While the chicken cooks, prepare the rice: In a three- quart saucepan bring a cup and a half of water to a boil. Add the rice and a half teaspoon of kosher salt. Cover and simmer for 16 minutes. Remove from the heat and let it sit covered for ten minutes.
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.