Korean Gochujang Chicken Bowl

The other day, the smell of sweet, spicy chicken hit me the moment I opened the fridge. Leftovers! It was my latest batch of Korean Gochujang Chicken, destined for a quick and easy dinner in a bowl. Let me tell you, even my pickiest eater, little Timmy, couldn’t get enough of it. I’ve made this Korean Gochujang Chicken Bowl recipe at least half a dozen times now, tweaking it each time until it was just perfect for my family. If you’re looking for a flavorful, quick, and easy weeknight meal that everyone will love, this is it!

Why This Recipe Works

Let’s be honest, as a busy mom, I need recipes that are delicious but don’t require me to spend hours in the kitchen. This Korean Gochujang Chicken Bowl delivers on both fronts. Here’s why it works so well for us:

• Quick & Easy: From start to finish, this meal is ready in about 30 minutes. Perfect for those hectic weeknights!
• Kid-Approved: The sweet and spicy flavors are a hit with kids, and you can easily adjust the amount of gochujang to suit their taste.
• Versatile: Serve it over rice, quinoa, or even lettuce for a low-carb option. You can also customize the toppings with whatever veggies you have on hand.
• Make-Ahead Friendly: You can marinate the chicken ahead of time, making dinner even faster.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/4 teaspoon black pepper
• Cooked rice or quinoa, for serving
• Toppings: sliced cucumbers, shredded carrots, kimchi, green onions, sesame seeds, fried egg (optional)

Ingredient Notes

Gochujang: This is the star of the show! Gochujang is a fermented Korean chili paste that adds a unique sweet, spicy, and umami flavor. You can find it in most Asian grocery stores or online. Start with a smaller amount if you’re sensitive to spice and adjust to your liking. Some stores now carry it in the international aisle.

Chicken Thighs: I prefer using chicken thighs because they stay moist and tender, even when cooked quickly. However, you can substitute with chicken breasts if you prefer. Just be careful not to overcook them.

Soy Sauce: I use low-sodium soy sauce to control the saltiness. Tamari is a good gluten-free option.

Rice Vinegar: Adds a touch of acidity to balance the sweetness and spice. You can substitute with apple cider vinegar or white vinegar in a pinch, but the flavor will be slightly different.

Sesame Oil: A little goes a long way! Sesame oil adds a nutty aroma and flavor that’s essential to this dish. Make sure to use toasted sesame oil for the best flavor.

Step-by-Step Instructions

Step 1: Marinate the Chicken. In a medium bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper. Add the chicken pieces and toss to coat evenly. Marinate for at least 15 minutes, or up to overnight in the refrigerator. The longer it marinates, the more flavorful it will be.

Step 2: Cook the Chicken. Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and slightly caramelized, about 8-10 minutes. Make sure the internal temperature reaches 165°F. The sauce will thicken as it cooks, creating a beautiful glaze on the chicken.

Step 3: Assemble the Bowls. Divide the cooked rice or quinoa among bowls. Top with the gochujang chicken and your favorite toppings, such as sliced cucumbers, shredded carrots, kimchi, green onions, and sesame seeds. A fried egg is also a delicious addition!

Step 4: Serve Immediately. Enjoy your flavorful and satisfying Korean Gochujang Chicken Bowl!

Storage & Meal Prep

Storage: Leftover Korean Gochujang Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat the chicken in a skillet over medium heat or in the microwave until heated through. If reheating in the skillet, you may need to add a splash of water to prevent it from drying out.

Make-Ahead: You can marinate the chicken up to 24 hours in advance. This is a great way to save time on busy weeknights! You can also cook the rice or quinoa ahead of time and store it in the refrigerator.

Batch Prep: Double or triple the recipe and store individual portions in containers for quick and easy lunches or dinners throughout the week.

Substitutions & Variations

Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.

Dairy-Free: This recipe is naturally dairy-free.

Vegetarian: Substitute the chicken with tofu or tempeh. Press the tofu to remove excess water and cut it into cubes. Marinate and cook as directed for the chicken. I’ve tried this with tofu and it’s pretty yummy!

Spicier: Add a pinch of red pepper flakes or a dash of gochugaru (Korean chili powder) to the marinade for extra heat.

Sweeter: Add an extra teaspoon of honey or brown sugar to the marinade for a sweeter flavor.

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?

Yes, you can substitute chicken breasts for chicken thighs. However, chicken breasts tend to dry out more easily, so be sure not to overcook them. I recommend cutting the chicken breasts into smaller pieces and cooking them for a shorter amount of time.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F. You can use a meat thermometer to check the temperature. The juices should also run clear when you pierce the chicken with a fork.

Can I make this in the slow cooker?

I haven’t personally tested this recipe in the slow cooker, but I believe it would work. Place the marinated chicken in the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. The sauce may be thinner than when cooked on the stovetop, so you may want to thicken it with a cornstarch slurry at the end.

What other toppings can I use?

The possibilities are endless! Some other great toppings include bean sprouts, edamame, avocado, pickled radishes, and a drizzle of sriracha mayo.

Is this recipe kid-friendly?

Yes, this recipe can be kid-friendly! Gochujang can be spicy, so start with a smaller amount (like a tablespoon) and increase to taste. You can also serve the chicken with a side of plain rice or quinoa for picky eaters.

Can I freeze the leftover chicken?

Yes, you can freeze leftover Korean Gochujang Chicken. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Can I grill the chicken instead of cooking it in a skillet?

Absolutely! Grilling adds a delicious smoky flavor. Just make sure to preheat your grill to medium-high heat and grill the chicken for about 3-4 minutes per side, or until cooked through. Keep a close eye on it to prevent burning due to the honey in the marinade.

Serving Suggestions

This Korean Gochujang Chicken Bowl is a complete meal on its own, but here are a few serving suggestions to take it to the next level:

• Serve with a side of steamed broccoli or edamame for extra veggies.
• Garnish with a sprinkle of toasted sesame seeds and a drizzle of sesame oil for added flavor and visual appeal.
• Add a dollop of sriracha mayo for a creamy and spicy kick.

For portion tips, consider using smaller bowls for kids and larger bowls for adults. This helps to control portion sizes and prevent food waste.

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