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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 minutes
Cook Time 35 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Korean
Servings 4
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.

Nutrition

Calories: 376kcal
Keyword Chicken
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