Description

This vibrant Gochujang Chicken Rice Bowl combines tender chicken pieces marinated in a spicy-sweet gochujang and honey sauce, served over fluffy sushi rice with an assortment of fresh, thinly sliced vegetables. Finished with a flavorful Gochugaru & Honey dressing and a sprinkle of sesame seeds, this bowl offers a delightful balance of savory, sweet, and tangy flavors with a satisfying crunch.

Ingredients

Scale

For the Chicken Marinade

400 g chicken, diced into small pieces
1 tbsp gochujang
1 tbsp runny honey
1 tsp sesame oil
1 tsp minced garlic
1 tsp apple cider vinegar
1 tsp sea salt
1 tsp sunflower oil (for cooking)

For the Rice and Vegetables

230 g sushi rice
170 g red cabbage, thinly sliced (approx ¼ of a cabbage)
2 carrots, thinly sliced
1 red bell pepper, thinly sliced
½ cucumber, thinly sliced
3 spring onions, thinly sliced

For Assembly and Garnish

6 tbsp Gochugaru & Honey Dressing
2 tsp sesame seeds

Instructions

Prepare the marinade: In a bowl, combine 1 tbsp gochujang, 1 tbsp runny honey, 1 tsp sesame oil, 1 tsp minced garlic, 1 tsp apple cider vinegar, and 1 tsp sea salt. Stir thoroughly until well mixed to create the flavorful sauce.
Marinate the chicken: Add the diced chicken (400 g) into the sauce bowl and stir to evenly coat the chicken pieces. Set aside to allow the flavors to meld while preparing other ingredients.
Cook the rice: Place 230 g of sushi rice into a rice cooker or pot and cook according to package instructions until fluffy and tender.
Prepare the vegetables: Thinly slice 170 g red cabbage, 2 carrots, 1 red pepper, ½ cucumber, and 3 spring onions. Arrange the vegetables on a plate ready for assembly.
Cook the chicken: Heat 1 tsp sunflower oil in a frying pan over medium heat until hot. Add the marinated chicken and cook for 5-7 minutes, stirring frequently to prevent the honey from burning, until the chicken is fully cooked through and nicely coated in the sauce.
Assemble the bowls: Divide the cooked sushi rice evenly among 4 bowls. Top each with the prepared sliced vegetables and the cooked chicken.
Dress and garnish: Drizzle 6 tbsp of Gochugaru & Honey dressing over the assembled bowls, distributing evenly. Finish by sprinkling 2 tsp of sesame seeds over each bowl for added texture and flavor.

Notes

Ensure to stir the chicken frequently while cooking to prevent the honey from burning and to achieve an even glaze.
Sushi rice can be substituted with any short-grain rice or jasmine rice if preferred.
The gochujang and honey dressing adds additional spice and sweetness — adjust amount according to taste preferences.
Feel free to add a soft-boiled egg or avocado slices for extra richness and texture.
For a spicier bowl, increase the gochujang quantity or sprinkle extra gochugaru flakes on top.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Korean-inspired

Keywords: Gochujang chicken, Korean chicken bowl, spicy chicken rice bowl, gochugaru dressing, honey gochujang sauce, Asian rice bowl