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Gochujang chicken rice bowl

 


Method 1


Ingredients

For the gochujang mayo

2 tbsp light mayonnaise

½ tbsp gochujang

½ tbsp rice vinegar

For the quick pickled cucumber

1 cucumber, peeled and roughly chopped into chunks

1 tsp rice vinegar

1 tsp black sesame seeds

sea salt

For the gochujang chicken

4 skinless boneless chicken thighs, diced

1 tbsp olive oil, plus extra for frying

1 free-range egg, lightly beaten

50g/1¾oz cornflour

¼ tsp salt

For the sauce

4 tsp dark soy sauce

1 tbsp gochujang

2 tsp honey

½ tbsp toasted sesame oil

For the rice

120g/4¼oz jasmine rice



To make the gochujang mayo, mix all the mayonnaise, gochujang and rice vinegar together in a small bowl and set aside.


To make the quick pickled cucumber, put the cucumber into a disposable freezer bag. Add the rice vinegar, sesame seeds, and a very generous pinch of sea salt, then tie a knot in the top of the bag. Use the heal of your hand to bash the cucumber into just larger than bite-sized chunks. Toss the bag to make sure the vinegar and salt soak into the cucumber, then set aside.


To make the gochujang chicken, combine the chicken, 1 tablespoon of oil and quarter teaspoon of salt in a medium bowl, then stir in the beaten egg. Sprinkle over half the cornflour, toss, then repeat.


Heat enough oil to just cover the bottom of a large frying pan over a medium-high heat. Once it is shimmering, cook the chicken pieces, working in batches, until they’re cooked through and golden all over. Set aside to drain on a plate lined with kitchen paper.


Meanwhile, cook the rice to the packet instructions.


To make the sauce, in a small bowl or jug whisk together the soy sauce, gochujang, honey, sesame oil and 3 tablespoons of cold water. Set aside.


Wipe the frying pan clean and return the chicken pieces over a high heat. Add the sauce and stir for a few minutes until it has thickened and coated the chicken.


Serve the chicken with the rice and cucumber salad (discarding the excess liquid in the bottom of the bag), drizzled generously with the gochujang mayo.




Method 2


Ingredients (Serves 2–3)

For the Chicken Marinade:

1 lb (450 g) boneless, skinless chicken thighs or breasts (thighs recommended), cut into bite-sized pieces


2 tbsp gochujang (Korean red chili paste)


1 tbsp soy sauce


1 tbsp sesame oil


1 tbsp rice vinegar


1 tbsp honey or brown sugar


2 cloves garlic, minced


1 tsp grated fresh ginger (optional)


For the Bowl:

2 cups cooked white or brown rice


1 cup shredded carrots


1 cup sliced cucumber or pickled cucumber


1/2 cup kimchi (optional but recommended)


1 avocado, sliced (optional)


2–3 fried or soft-boiled eggs (optional)


1 green onion, chopped


Sesame seeds, for garnish


🍳 Instructions

Marinate the Chicken

In a bowl, mix gochujang, soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger. Add the chicken pieces, coat well, and marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).


Cook the Chicken

Heat a skillet over medium-high heat. Add a bit of oil and cook the chicken until fully cooked and slightly caramelized, about 5–7 minutes.


Prepare the Rice and Toppings

While the chicken is cooking, prepare rice and other toppings. You can quickly sauté or pickle the carrots, or leave them raw for crunch.


Assemble the Bowl

In a bowl, add a serving of rice. Top with gochujang chicken, carrots, cucumbers, kimchi, avocado slices, and a fried or soft-boiled egg if using.


Garnish and Serve

Sprinkle with chopped green onions and sesame seeds. Optionally drizzle with extra sesame oil or a little soy sauce.


🔄 Variations

Substitute chicken with tofu, shrimp, or beef.


Add steamed spinach, zucchini, or mushrooms.


Make it low-carb by using cauliflower rice.



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