Korean Gochujang Glazed Chicken Bowl
Gochujang-glazed chicken thighs over rice with kimchi, cucumbers and garlicky sesame spinach.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Makes
- 4 bowls
Gochujang, the Korean fermented chili paste, is thick, salty and slightly sweet, so it needs only a little honey, soy and vinegar to become a glaze. Sesame spinach and quick-cut cucumbers echo the side dishes served with Korean meals and give the bowl cool, crunchy contrast.
Why this recipe works
Gochujang brings heat, salt and fermented depth in one ingredient, so the glaze needs very little else. The cool cucumber and tangy kimchi balance its richness and spice.
Ingredient notes
Gochujang heat varies by brand; labels often show a heat level. Kimchi gets more sour with age, and older kimchi gives the bowl a sharper edge.
Common mistakes
- Adding the glaze over high heat, where the sugars burn before they thicken.
- Leaving the spinach too long in boiling water; 30 seconds is enough.
What to serve with it
A fried egg on top is common in Korean rice bowls, if you want to add one.
Meal prep
Pack the cucumbers and kimchi separately; they stay crisp and do not need reheating.
More bowls like this
Cooking tips
Squeeze the spinach hard; leftover water dilutes the sesame dressing. Short-grain rice is slightly sticky, which makes the bowl easier to eat with chopsticks.
Swaps and variations
Use chicken breast, cut a little larger, and check for 165°F (74°C) after 3 to 4 minutes per side. Use tamari and a gluten-free gochujang for a gluten-free bowl; many gochujang brands contain wheat.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat chicken and rice until hot (165°F / 74°C). Sesame spinach keeps 3 days.
Recipe
Korean Gochujang Glazed Chicken Bowl
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Makes
- 4 bowls
Ingredients
- For the glaze
- For the chicken
- For the sides
- For the rice
You’ll need: large skillet; medium saucepan with lid; pot for blanching; mixing bowls; instant-read thermometer
Method
-
Cook the rice: bring the rinsed rice and water to a boil, cover, reduce to low and cook 15 minutes. Rest covered 10 minutes.
-
Whisk the gochujang, honey, soy sauce, vinegar and half the garlic for the glaze.
-
Blanch the spinach in boiling water for 30 seconds, drain, run under cold water and squeeze out as much liquid as possible. Toss with the sesame oil, sesame seeds and remaining garlic.
-
Heat the neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 5 minutes without moving, until browned underneath.
-
Turn and cook 4 to 5 minutes more, until the chicken reaches 165°F (74°C).
-
Reduce the heat to medium-low, add the glaze and toss for 1 to 2 minutes, until thick and sticky. Watch closely; gochujang and honey both scorch quickly.
-
Divide the rice among 4 bowls and arrange the chicken, spinach, cucumber and kimchi on top.
Questions
Is gochujang very spicy?
It is moderately hot. Mild versions are available, or reduce it to 2 tablespoons and add 1 tablespoon ketchup.
Can I bake the chicken?
Yes. Roast at 425°F (220°C) for 18 to 20 minutes, then toss with the warmed glaze.
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