Description
This Korean Gochujang Chicken Bowl with Pickled Veggies is a vibrant and satisfying weeknight dinner that combines tender chicken in a spicy-sweet sauce with crunchy pickled vegetables. Experience a delightful balance of flavors and textures that will make this dish a new favorite!
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (or breasts)
- 1/4 cup gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes, optional)
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey (or other sweetener)
- 1 tablespoon rice vinegar
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 cup water (for pickling liquid)
- 1/2 cup rice vinegar (for pickling liquid)
- 2 tablespoons granulated sugar (for pickling liquid)
- 1 teaspoon salt (for pickling liquid)
- Thinly sliced cucumbers (for pickling)
- Matchstick carrots (for pickling)
- Daikon radish (for pickling)
- Freshly steamed rice (jasmine or short-grain white rice)
- Toasted sesame seeds (for garnish)
- Sliced green onions (for garnish)
Instructions
- Prepare your quick pickled veggies: Thinly slice your cucumber into rounds, and julienne your carrots and daikon radish into matchsticks.
- In a small saucepan, combine 1 cup water, 1/2 cup rice vinegar, 2 tablespoons granulated sugar, and 1 teaspoon salt. Heat over medium heat until the sugar and salt are fully dissolved.
- Place your prepared vegetables in a heat-proof jar or bowl. Pour the warm pickling liquid over the veggies, ensuring they are fully submerged.
- Let the vegetables cool to room temperature, then cover and refrigerate for at least 1 hour, or ideally several hours (even overnight).
- Pat your boneless, skinless chicken thighs (or breast) dry with paper towels and cut them into bite-sized pieces, about 1-inch cubes.
- In a medium bowl, combine all the marinade ingredients: 1/4 cup gochujang, 1 tablespoon gochugaru (optional), 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon honey, 1 tablespoon rice vinegar, 3 cloves garlic (minced), and 1 teaspoon fresh ginger (grated). Mix thoroughly until you have a smooth paste.
- Add the chicken pieces to the marinade, tossing to ensure every piece is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes.
- Heat 1-2 tablespoons of neutral oil in a large skillet or wok over medium-high heat.
- Once the oil is shimmering, add the marinated chicken in a single layer, cooking in batches if necessary.
- Cook for 5-7 minutes, flipping occasionally, until the chicken is cooked through and beautifully caramelized.
- Remove the chicken from the pan and set aside.
- While the chicken is cooking, make sure your rice is freshly steamed and ready.
- To assemble, spoon a generous portion of warm rice into each serving bowl.
- Arrange the cooked gochujang chicken over the rice.
- Drain your quick pickled veggies and place a healthy serving alongside the chicken.
- Finish each bowl with a sprinkle of toasted sesame seeds and fresh sliced green onions. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Marinate the chicken for maximum flavor, ideally for 2-4 hours or overnight. Don't overcrowd the pan while cooking to ensure proper searing. Adjust the heat level by tasting the marinade before adding the chicken.