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Korean Chicken Bowl

Sticky Gochujang Chicken Bowls Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-size chunks
  • 2 tbsp gochujang
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp toasted sesame oil
  • 2 tbsp rice vinegar (divided)
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp neutral oil
  • 1 English cucumber, thinly sliced
  • 1 tsp sugar
  • ½ tsp salt
  • ¼ tsp gochugaru (optional)
  • 4 cups cooked short-grain rice, warm
  • 1 ripe avocado, sliced
  • 2 green onions, sliced
  • 1 tbsp sesame seeds, toasted

Method
 

  1. Quick-pickle the cucumber: toss with 1 tablespoon rice vinegar, sugar, salt, and gochugaru. Let sit for at least 10 minutes.
  2. Whisk together the gochujang, soy sauce, honey, sesame oil, remaining 1 tablespoon rice vinegar, garlic, and ginger until smooth.
  3. Season the chicken with salt. Sear in a hot oiled skillet over medium-high heat for 3–4 minutes per side until browned.
  4. Pour the sauce over the chicken, reduce heat to medium, and simmer for 3–4 minutes, tossing, until the sauce thickens and coats the chicken.
  5. Divide rice among bowls, top with sticky chicken, drained pickled cucumbers, avocado, green onions, and sesame seeds. Serve right away.

Notes

The pickled cucumbers can be made up to 3 days ahead and kept in the fridge. For extra heat, stir a teaspoon of gochugaru into the sauce or serve with chili crisp on the side.