Korean-Style Gochujang Chicken Bowls

Ingredients

• 300 g boneless skinless chicken thighs
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic
• 1 tsp sesame oil
• 1 tbsp neutral oil (for cooking)
• 2 cups cooked rice
• 1 small cucumber
• 1 tbsp rice vinegar(optional)
• 1 tsp sesame seeds(optional)

Instructions

1. 1

   Prep (10 minutes): Slice the chicken thinly. Mince the garlic. Cut the cucumber into thin half-moons and toss with rice vinegar (if using) and a pinch of salt.

2. 2

   Cook (15 minutes): Heat neutral oil in a skillet over medium-high heat. Add chicken and cook, stirring, until mostly cooked through, about 6–7 minutes.

3. 3

   Stir-fry sauce: Add gochujang, soy sauce, honey, garlic, and sesame oil to the skillet. Cook and stir until the chicken is fully cooked and glossy, about 8–9 minutes more.

4. 4

   Serve: Divide rice into bowls, top with the gochujang chicken, and add quick cucumber on the side. Sprinkle sesame seeds if using.