There’s something magical about a bowl that’s layered with flavors and textures you can see and taste. This Sweet and Spicy Gochujang Chicken Bowl is exactly that—a colorful, comforting dinner that invites you to dig in.
I remember the first time I made this dish. The house filled with the warm aroma of garlic and ginger as the chicken sizzled in the pan. The glossy red sauce clung to each bite with just the right amount of heat and sweetness. Paired with crisp carrots and cucumbers, it felt like a hug on a plate.
Why You’ll Love It:
– Tender chicken thighs coated in a sticky, flavorful gochujang sauce
– Fresh, crisp vegetables add brightness and crunch
– Soft steamed rice balances the bold flavors
– Easy to make with simple ingredients you probably already have
– Beautifully plated for an appetizing, vibrant presentation
Comfort in every bite, made without fuss. You can have this on your table in under 30 minutes.
Print
Sweet and Spicy Gochujang Chicken Bowls
- Total Time: 25 minutes
- Yield: 4 1x
Description
Tender pan-seared chicken thighs simmered in a sweet and spicy gochujang sauce, served over steamed white rice with fresh julienned carrots, sliced cucumber, and garnished with green onions and toasted sesame seeds.
Ingredients
1.5 pounds boneless, skinless chicken thighs
3 tablespoons gochujang paste
2 tablespoons soy sauce
1 tablespoon honey
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon rice vinegar
1 teaspoon sesame oil
4 cups cooked white rice
1 cup julienned carrots
1 cup sliced cucumber
3 sliced green onions
1 tablespoon toasted sesame seeds
Instructions
Heat a large pan over medium-high heat and add the sesame oil.
Add the chicken thighs and sear until golden brown on both sides, about 3-4 minutes per side.
In a small bowl, mix together gochujang paste, soy sauce, honey, minced garlic, minced ginger, and rice vinegar to create the sauce.
Pour the sauce over the seared chicken in the pan.
Reduce heat to medium-low and simmer the chicken in the sauce for 6-8 minutes, until cooked through and sauce thickens to a sticky, glossy consistency.
To assemble bowls, place cooked white rice as the base.
Arrange the sauced chicken on top of the rice.
Neatly place julienned carrots and sliced cucumber on the sides.
Garnish with sliced green onions and toasted sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Q: Can I prepare the sauce ahead of time?
A: Absolutely! The gochujang sauce mixes quickly and can be made a day ahead—just store it in the fridge until ready to use.
Q: How should I store leftovers?
A: Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep the chicken tender and the sauce glossy.
Ready to save this vibrant bowl? Print it out or bookmark it now and get cooking!