Gochujang Chicken Rice Bowl

Gochujang Chicken Rice Bowl is one of the simplest yet most delicious weeknight dinners of all time. It’s easy, incredibly satisfying, and budget-friendly.

Lately, with a baby keeping me busy, this dish has been a total lifesaver for me. So if your days feel just as hectic, skip the takeout and give this a try. With minimal effort, a truly comforting and delicious dinner will be waiting for you.

Gochujang Chicken Rice Bowl ( 2 servings)

Ingredients:

• 1 lb (450g) boneless, skin-on chicken thighs
• 1 large green onion (daepa) or 2-3 regular green onions, plus more to sprinkle
• 2 tbsp neutral-tasting oil, divided
• 2 cups (420g) cooked white rice, to serve
• Soft-boiled eggs (optional), to serve
• Generous pinch of toasted sesame seeds (optional), to serve

Marinade:

• 1/2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp garlic powder
• 1 tbsp olive oil
• Black pepper, to taste
• 1 tbsp cornstarch

Sauce:

• 1 tbsp Korean chili paste (gochujang)
• 1 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp chicken bouillon powder
• 1/2 tbsp sugar
• 1 tbsp mirin
• Black pepper, to taste
• 1/2 tsp toasted sesame oil
• 1/4 cup (60ml) water
• 1/2 tbsp cornstarch

Instructions:

PREP INGREDIENTS

1. Marinate the chicken: Cut the chicken into bite-sized pieces and transfer to a mixing bowl. Add all the marinade ingredients and gently massage it. Set aside.

2. Cut the green onions into 2-inch (5cm) pieces, reserving some thinly sliced green onions for garnish.

3. Make the sauce: In a small container, combine the Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, chicken bouillon powder, sugar, mirin, black pepper, sesame oil, water, and cornstarch. Mix well and set aside.

MAKE GOCHUJANG CHICKEN AND GREEN ONION RICE BOWL

1. In a large wok (or pan), heat 1 tablespoon of oil over high heat. Once it gets nice and hot, add the green onions and cook for 2 minutes or until nicely charred. Remove from the wok and set aside.

2. In the same wok, heat 1 tablespoon of oil over high heat. Once it’s nice and hot, add the marinated chicken and spread it out in a single layer. Sear for 2 minutes or until the bottom turns golden brown. Flip and cook for 3 to 4 minutes or until the chicken is cooked through.

3. Add the green onions back into the wok and stir-fry for 1 minute.

4. Give the sauce a quick stir and pour it in. Stir everything together for 1 minute or until everything is nicely coated. 

5. To serve, divide the rice into bowls. Top with a generous amount of chicken and green onions. Optionally, garnish with soft-boiled eggs, sliced green onions and toasted sesame seeds. Enjoy!

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YOU MAY ALSO LIKE:

• Mayak Eggs (Korean Soy Sauce Marinated Eggs)
• Bulgogi Rice Bowl (Korean Ground Beef Rice Bowl)
• Sogogi Yachaejuk (Korean Beef and Vegetable Porridge)

Gochujang Chicken Rice Bowl

Recipe by Aaron and Claire

Servings

2

servings

Ingredients

• 1 lb (450g) boneless, skin-on chicken thighs

• 1 large green onion (daepa) or 2-3 regular green onions, plus more to sprinkle

• 2 tbsp neutral-tasting oil, divided

• 2 cups (420g) cooked white rice, to serve

• Soft-boiled eggs (optional), to serve

• Generous pinch of toasted sesame seeds (optional), to serve

• Marinade:

• 1/2 tbsp soy sauce

• 1 tbsp mirin

• 1 tbsp garlic powder

• 1 tbsp olive oil

• Black pepper, to taste

• 1 tbsp cornstarch

• Sauce:

• 1 tbsp Korean chili paste (gochujang)

• 1 tbsp Korean chili pepper flakes (gochugaru)

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp chicken bouillon powder

• 1/2 tbsp sugar

• 1 tbsp mirin

• Black pepper, to taste

• 1/2 tsp toasted sesame oil

• 1/4 cup (60ml) water

• 1/2 tbsp cornstarch

Directions

• Prep Ingredients
• Marinate the chicken: Cut the chicken into bite-sized pieces and transfer to a mixing bowl. Add all the marinade ingredients and gently massage it. Set aside.
• Cut the green onions into 2-inch (5cm) pieces, reserving some thinly sliced green onions for garnish.
• Make the sauce: In a small container, combine the Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, chicken bouillon powder, sugar, mirin, black pepper, sesame oil, water, and cornstarch. Mix well and set aside.
• Make Gochujang Chicken Rice Bowl
• In a large wok (or pan), heat 1 tablespoon of oil over high heat. Once it gets nice and hot, add the green onions and cook for 2 minutes or until nicely charred. Remove from the wok and set aside.
• In the same wok, heat 1 tablespoon of oil over high heat. Once it’s nice and hot, add the marinated chicken and spread it out in a single layer. Sear for 2 minutes or until the bottom turns golden brown. Flip and cook for 3 to 4 minutes or until the chicken is cooked through.
• Add the green onions back into the wok and stir-fry for 1 minute.
• Give the sauce a quick stir and pour it in. Stir everything together for 1 minute or until everything is nicely coated. 
• To serve, divide the rice into bowls. Top with a generous amount of chicken and green onions. Optionally, garnish with soft-boiled eggs, sliced green onions and toasted sesame seeds. Enjoy!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml