Korean Gochujang Chicken Bowl with Tangy Pickled Veggies
Experience the vibrant flavors of Korea with this Gochujang Chicken Bowl paired with refreshing pickled veggies. This dish combines spicy-sweet gochujang with crunchy vegetables for a satisfying meal.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Cooking
- Cuisine: Korean
Ingredients
Scale
- boneless, skinless chicken thighs
- 3 tablespoons of gochujang
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of honey
- 1 teaspoon of minced garlic
- ½ cup of rice vinegar
- 2 tablespoons of sugar
- 1 teaspoon of salt
- bell peppers
- carrots
- cucumbers
- short-grain rice
- jasmine rice
- brown rice
- white vinegar
- apple cider vinegar
Instructions
- In a bowl, mix together 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of honey, and a teaspoon of minced garlic. Add your chicken thighs, ensuring they are well-coated. Let them marinate for at least 30 minutes, or up to a few hours in the refrigerator for deeper flavor.
- While the chicken marinates, prepare the pickled veggies. In a small bowl, combine ½ cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Stir until dissolved. Slice your chosen vegetables thinly and add them to the vinegar mixture. Let them pickle for at least 30 minutes, stirring occasionally.
- Heat a skillet over medium-high heat and add a splash of oil. Once hot, add the marinated chicken. Cook for about 6-7 minutes on each side until the chicken is cooked through and has a nice char. Remove from heat and let it rest for a few minutes before slicing.
- While the chicken is cooking, prepare your rice according to the package instructions. Fluff it with a fork once it’s done, and keep it warm.
- To assemble your bowls, start with a base of rice. Top it with sliced chicken, and then add your pickled veggies. You can also include fresh greens like spinach or lettuce for added crunch and nutrition. Drizzle with extra gochujang sauce or sesame oil if desired, and garnish with sesame seeds or chopped scallions.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Customize the spice by adjusting the amount of gochujang based on your heat preference. Experiment with different pickled or fresh vegetables, and consider adding toppings like avocado, toasted nuts, or a fried egg for extra richness.