Description
These Spicy Gochujang Chicken Bowls are a delicious mix of Korean flavors, featuring tender marinated chicken, jasmine rice, crunchy vegetables, and a spicy kick from gochujang. This easy-to-make dish is perfect for a flavorful weeknight dinner.
Ingredients
Scale
Marinated Chicken:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Additional Ingredients:
- 1 tablespoon vegetable oil (for cooking)
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1/2 cup kimchi
- 1 avocado, sliced
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Marinate the Chicken: In a bowl, mix gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Add chicken, coat evenly, and marinate for 20 minutes.
- Cook the Chicken: Heat vegetable oil in a skillet. Cook marinated chicken for 6–8 minutes until cooked through and caramelized.
- Assemble the Bowls: Divide rice among bowls. Top with chicken, carrots, cucumber, kimchi, avocado, green onions. Sprinkle sesame seeds on top.
Notes
- You can use chicken breast or tofu as substitutes
- Adjust gochujang based on spice preference
- Top with roasted seaweed or crispy onions for added crunch
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 95 mg
