Korean · Dinner
Spicy Chicken Rice Bowl
Gochujang-glazed chicken thigh seared until caramelized, served over steamed rice with quick-pickled cucumber, shredded carrot, and scallion. The sauce balances gochujang, garlic, and sesame oil for a sweet-savory-hot finish, spooned generously over rice, finished with toasted sesame seeds and a drizzle of chili oil.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
585Calories
41.2gProtein
19.6gFat
62.8gCarbs
14.1gSugar
2.9gFiber
1380mgSodium
186mgChol
4.9gSat Fat
720mgPotassium
60mgCalcium
2.6mgIron
0.5mcgVitamin B12
8mgVitamin C
Goes well with
Korean Lager or Light Pilsner
local
Yuja-cha (Citron Tea)
international
gluten-free-adaptable
protein-rich
spice-route
hidden-gems
Instructions
1
Prep
Cut chicken into bite-size pieces; mince garlic; slice cucumber and scallion thinly; shred carrot.
2
Marinate
Toss cucumber slices with rice vinegar and salt; let sit 10 minutes until slightly softened and tangy.
3
Sear
Heat vegetable oil in a skillet over medium-high heat; add chicken and sear 5 to 6 minutes, turning occasionally, until browned outside and cooked through.
4
Glaze
Whisk gochujang, garlic, sesame oil, honey, and soy sauce together; pour over chicken and stir 2 to 3 minutes over medium heat until sauce thickens and coats chicken.
5
Build
Spoon rice into a bowl; arrange chicken, pickled cucumber, and carrot on top.
6
Plate
Scatter scallion and sesame seeds over bowl and finish with a drizzle of chili oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 3 tbsp3 tbsp gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 1 cup90g dry, yields about 150g cooked white rice
- 11 cucumber
- 4 tbsp4 tbsp carrot
- 22 scallion
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp honey
- 1 tsp1 tsp soy sauce
- 1 tsp1 tsp sesame seeds
- 1 tsp1 tsp chili oil
- 2 tsp2 tsp vegetable oil
