Today, let’s make a rice bowl with Gochujang Chicken. It’s super simple and delicious. It will be great for lunch, dinner, or even your meal prep. I guarantee it.
GOCHUJANG CHICKEN (4 servings)
Ingredients:
- 1.3 lb (600g) boneless, skinless chicken breasts and chicken thighs (or ground chicken)
- 2 green onions
- 1/4 yellow onion
- 5 cloves garlic
- 1 small knob of ginger
- 1-2 mild chili peppers (or bell pepper), for color
- 2 tbsp neutral-tasting oil, plus more if needed
- Kosher salt, to taste
- 1 tbsp toasted sesame oil
- 4 cups hot cooked rice, about 1 cup (210g) for each serving
- Soft-Boiled Eggs (optional), to serve
- Generous pinch of toasted sesame seeds
Sauce:
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 3 tbsp Korean chili paste (gochujang)
- 1 tbsp soy sauce
- 1.5 tbsp oyster sauce
- 1.5 tbsp sugar
- 2 tbsp mirin
Salad:
- 2.5 oz (70g) chicory (or other leafy greens, garlic chives, cucumber, etc.)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1.5 tbsp white vinegar
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- 1/2 tbsp toasted sesame seeds
- 1/2 tbsp minced garlic
- 1 tsp fish sauce
Instructions:
PREP INGREDIENTS
1. Freeze the chicken for 10 to 20 minutes to firm it up a little bit. Finely mince it.
2. Thinly slice the green onions, separating the whites and greens. Finely dice the onion. Smash the garlic cloves and finely chop them. Grate a small knob of ginger (1 tsp). Thinly slice the chili peppers.
3. Make the sauce. In a small container, mix together the Korean chili pepper flakes, Korean chili paste, soy sauce, oyster sauce, sugar, and mirin.
MAKE GOCHUJANG CHICKEN
1. In a wok (or pan), heat the oil (2 tbsp) over high heat. Once it gets nice and hot, add the minced chicken. Spread it out and leave it in the pan for 2 minutes or the chicken is nicely browned on the bottom. Flip and stir-fry it for 4 minutes.
2. Once the chicken is cooked and most of the liquid has evaporated, add the white part of the green onions, onion, garlic and ginger. Saute for 2 minutes. Add more oil if needed.
3. Once the garlic turns golden brown, add in the sauce. Give it a good stir for 2 more minutes. Taste and add more salt to taste.
4. Add the remaining green onions, chili peppers, black pepper to taste, and sesame oil. Give it a final mix.
MAKE SALAD
1. Make the dressing. In a small bowl, mix together the Korean chili pepper flakes, vinegar, sugar, sesame oil, sesame seeds, minced garlic, and fish sauce.
2. Take some chicory and tear into bite-sized pieces. Transfer to a large mixing bowl. Toss with dressing.
ASSEMBLE
Divide the rice into serving bowls. Add a generous amount of chicken stir-fry, salad, and Soft-Boiled Eggs (if using). Sprinkle with sesame seeds. Enjoy!
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YOU MAY ALSO LIKE:
- Ground Beef Bulgogi
- Japchae (Korean Glass Noodle Stir Fry)
- Chicken Bulgogi Rice Bowl
Ingredients
1.3 lb (600g) boneless, skinless chicken breasts and chicken thighs (or ground chicken)
2 green onions
1/4 yellow onion
5 cloves garlic
1 small knob of ginger
1-2 mild chili peppers (or bell pepper), for color
2 tbsp neutral-tasting oil, plus more if needed
Kosher salt, to taste
1 tbsp toasted sesame oil
4 cups hot cooked rice, about 1 cup (210g) for each serving
Soft-Boiled Eggs (optional), to serve
Generous pinch of toasted sesame seeds
- Sauce:
1 tbsp soy sauce
1.5 tbsp oyster sauce
1.5 tbsp sugar
2 tbsp mirin
- Salad:
2.5 oz (70g) chicory (or other leafy greens, garlic chives, cucumber, etc.)
1.5 tbsp white vinegar
1 tbsp sugar
1 tbsp toasted sesame oil
1/2 tbsp toasted sesame seeds
1/2 tbsp minced garlic
1 tsp fish sauce
Directions
- Prep Ingredients
- Freeze the chicken for 10 to 20 minutes to firm it up a little bit. Finely mince it.
- Thinly slice the green onions, separating the whites and greens. Finely dice the onion. Smash the garlic cloves and finely chop them. Grate a small knob of ginger (1 tsp). Thinly slice the chili peppers.
- Make the sauce. In a small container, mix together the Korean chili pepper flakes, Korean chili paste, soy sauce, oyster sauce, sugar, and mirin.
- Make Gochujang Chicken Stir Fry
- In a wok (or pan), heat the oil (2 tbsp) over high heat. Once it gets nice and hot, add the minced chicken. Spread it out and leave it in the pan for 2 minutes or the chicken is nicely browned on the bottom. Flip and stir-fry it for 4 minutes.
- Once the chicken is cooked and most of the liquid has evaporated, add the white part of the green onions, onion, garlic and ginger. Saute for 2 minutes. Add more oil if needed.
- Once the garlic turns golden brown, add in the sauce. Give it a good stir for 2 more minutes. Taste and add more salt to taste.
- Add the remaining green onions, chili peppers, black pepper to taste, and sesame oil. Give it a final mix.
- Make Salad
- Make the dressing. In a small bowl, mix together the Korean chili pepper flakes, vinegar, sugar, sesame oil, sesame seeds, minced garlic, and fish sauce.
- Take some chicory and tear into bite-sized pieces. Transfer to a large mixing bowl. Toss with dressing.
- Assemble
- Divide the rice into serving bowls. Add a generous amount of chicken stir-fry, salad, and Soft-Boiled Eggs (if using). Sprinkle with sesame seeds. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
