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Korean Gochujang Chicken Rice Bowls

A comforting blend of sweet, spicy, and savory flavors featuring gochujang, tender chicken thighs, and fluffy rice, perfect for family dinners or meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken and Sauce
  • 1 lb Boneless skinless chicken thighs Opt for high-quality chicken thighs for juicy flavor.
  • 0.5 lb Ground chicken Can be substituted with ground turkey or mushrooms.
  • 3 tbsp Gochujang Use a higher quality gochujang for better flavor.
For the Rice and Toppings
  • 2 cups Jasmine rice Rinse well for fluffy texture.
  • 2 cups Short grain rice Contributes to the overall texture.
  • 1 cup Sliced cucumber Fresh and crisp for garnish.
  • 0.5 cup Shredded carrot Adds color and crunch.
  • 1 Soft fried egg Optional but recommended for richness.
  • 2 tbsp Sesame seeds For garnish before serving.

Method
 

Preparation
  1. Rinse the rice under cold water until it runs mostly clear to eliminate excess starch.
  2. Cut the chicken thighs into bite-sized pieces for even cooking.
Cooking
  1. Heat a pan over medium-high heat and add the chicken, cooking until golden brown.
  2. Once cooked through, add gochujang and stir until the meat is coated.
  3. Prepare rice according to package instructions until fluffy.
Assembly
  1. Layer rice in bowls as a base for the chicken.
  2. Top each bowl with sticky chicken, cucumber, and carrots.
  3. If desired, add a soft fried egg on top before serving.

Notes

Store leftovers in the fridge for up to three days. Can freeze chicken and sauce for up to three months. Reheat in the microwave covered to retain moisture.