Korean Gochujang Chicken Bowl

Ingredients

• 300 g Chicken thighs (boneless, skinless)
• 2 tbsp Gochujang
• 1 tbsp Soy sauce
• 1 tbsp Honey
• 1 tbsp Rice vinegar
• 2 cloves Garlic
• 1 tsp Ginger (grated)
• 1 tsp Sesame oil
• 1 tbsp Neutral oil (for cooking)
• 2 cups Cooked white rice
• 1 small Cucumber
• 1 tbsp Sesame seeds
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Slice chicken into bite-size pieces. Mince garlic and grate ginger. Thinly slice cucumber.

2. 2

   Cook (15 minutes): In a bowl, mix gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat neutral oil in a skillet over medium-high heat, add chicken, and cook 6–7 minutes until browned and cooked through.

3. 3

   Add sauce: Pour the gochujang mixture into the skillet and cook 2–3 minutes, stirring, until the chicken is sticky and glossy.

4. 4

   Quick cucumber: Toss cucumber with a pinch of salt and a little black pepper (optional) and let it sit while the chicken finishes.

5. 5

   Serve: Divide rice into bowls, top with gochujang chicken, add cucumber, and sprinkle with sesame seeds.