Sweet and Spicy Gochujang Chicken Bowls
Gochujang is a staple in Korean cooking, known for its deep, complex flavors that combine sweetness, spiciness, and a bit of tang. When paired with tender chicken, it creates a dish that’s as satisfying as it is flavorful. These Sweet and Spicy Gochujang Chicken Bowls are perfect for a quick weeknight dinner or a meal prep option that’s anything but boring.
Step-by-Step Instructions
Preparing the Marinade
- Make the Marinade: In a medium bowl, combine gochujang paste, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Mix well until all ingredients are fully incorporated.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well-coated. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
Cooking the Chicken
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add a small amount of oil to the pan if needed. Remove the chicken from the marinade (letting excess marinade drip off) and cook for about 5-6 minutes on each side, or until the chicken is fully cooked and has a nice char.
- Slice the Chicken: Once the chicken is cooked, remove it from the heat and let it rest for a few minutes. Slice the chicken into thin strips, making it easier to layer in the bowls.
Assembling the Bowls
- Layer the Rice: Start by placing a generous serving of cooked rice in the bottom of each bowl.
- Add the Chicken: Top the rice with the sliced gochujang chicken.
- Add Vegetables: Arrange the sliced cucumber, julienned carrot, and kimchi around the chicken in each bowl.
- Garnish: Sprinkle sliced green onions and sesame seeds over the top for added flavor and a bit of crunch.
Tips for the Best Gochujang Chicken Bowls
- Marinate for Longer: If you have time, marinating the chicken overnight allows the flavors to penetrate deeper, making the chicken even more delicious.
- Use Fresh Vegetables: Fresh, crunchy vegetables add a great contrast to the spicy chicken, balancing out the flavors and textures.
- Adjust Spice Levels: Gochujang can vary in heat, so adjust the amount to suit your taste. If you like it extra spicy, add a bit more gochujang or even some crushed red pepper flakes.
Variations to Try
Gochujang Tofu Bowls
For a vegetarian option, swap the chicken for tofu. Press the tofu to remove excess moisture, then marinate and cook as you would the chicken. It’s a great way to enjoy all the flavors while keeping it plant-based.
Gochujang Salmon Bowls
Replace the chicken with salmon for a seafood twist. The rich, fatty salmon pairs beautifully with the bold flavors of gochujang.
Quinoa Gochujang Bowls
Substitute the rice with quinoa for a higher-protein, gluten-free alternative. Quinoa adds a nutty flavor that complements the spiciness of the gochujang chicken.
Serving Suggestions
- Pickled Radishes: Add a tangy crunch with some quick-pickled radishes on the side.
- Seaweed Snacks: Crumble some roasted seaweed over the top for an extra layer of umami.
- Soft-Boiled Egg: A soft-boiled egg with a runny yolk adds richness to the dish, making it even more satisfying.
Nutritional Information
Each Sweet and Spicy Gochujang Chicken Bowl contains approximately:
- Calories: 450-500 per serving, depending on the amount of rice and vegetables used.
- Protein: 30-35 grams, thanks to the chicken.
- Fat: Around 10-15 grams, mainly from the sesame oil and chicken.
- Carbohydrates: 45-50 grams, primarily from the rice and vegetables.
Conclusion
Sweet and Spicy Gochujang Chicken Bowls are a delicious, vibrant meal that’s sure to become a favorite. The combination of tender chicken, spicy-sweet gochujang, and fresh vegetables makes for a balanced, flavorful dish that’s both satisfying and healthy. Whether you’re making it for a quick weeknight dinner or prepping meals for the week, this recipe is sure to impress.
FAQs
Can I use another protein instead of chicken?
Yes, you can use tofu, beef, or salmon as alternatives. Each protein brings its unique flavor and texture to the dish.
What if I don’t have gochujang?
Gochujang can be found in most grocery stores or online. If you can’t find it, you can make a substitute by mixing miso paste with a bit of chili paste and honey.
Is this dish gluten-free?
To make this dish gluten-free, use tamari or another gluten-free soy sauce alternative. Ensure all other ingredients, including the gochujang, are also gluten-free.
How can I make it less spicy?
To tone down the spiciness, reduce the amount of gochujang in the marinade. You can also add more honey to balance the heat with sweetness.
Can I meal prep this dish?
Absolutely! These bowls are perfect for meal prepping. Prepare all the components in advance and store them in separate containers. Assemble the bowls just before eating for the best flavor and texture.
Sweet and Spicy Gochujang Chicken Bowls
Gochujang is a staple in Korean cooking, known for its deep, complex flavors that combine sweetness, spiciness, and a bit of tang. When paired with tender chicken, it creates a dish that’s as satisfying as it is flavorful. These Sweet and Spicy Gochujang Chicken Bowls are perfect for a quick weeknight dinner or a meal prep option that’s anything but boring.
Ingredients
- For the sauce:
- ½ cup filtered water
- ¼ cup low sodium soy sauce
- 2 to 3 tablespoons gochujang
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar (or coconut sugar)
- 1 tablespoon grated ginger
- 3 garlic cloves, minced
- 2 teaspoons arrowroot starch or cornstarch
- For the chicken:
- 1 tablespoon toasted sesame oil
- 6 scallions, thinly sliced (white and green parts divided)
- 3 cloves garlic, minced
- 1 large red bell pepper, chopped
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 pound lean ground chicken (or turkey)
- ⅓ cup roasted or toasted cashews
- ½ cup fresh Thai basil or sweet basil, torn
- To garnish:
- Toasted sesame seeds
- Reserved scallions (green part only)
- Extra fresh torn basil
- For serving:
- Cooked white or brown rice
Instructions
Prepare the sauce: In a medium bowl, whisk together the water, soy sauce, gochujang, sesame oil, rice vinegar, brown sugar, ginger, garlic and arrowroot starch (or cornstarch). Set aside.
Cook the chicken and vegetables: Add 1 tablespoon sesame oil to a large skillet and place over medium heat. Once oil is hot, add in scallion (white part only), peppers and garlic and season with ½ teaspoon kosher salt and a few grinds of freshly ground black pepper. Cook, stirring occasionally, for 2 to 3 minutes, then move peppers to the sides of the pan and add in the ground chicken. Quickly begin to break up the meat and cook, until it is no longer pink, stirring occasionally, about 5 to 6 minutes.
Stir in sauce: Once meat is cooked, turn heat to low and add in the roasted cashews and the sauce. Cook, stirring occasionally, 2 to 4 minutes more to allow flavors to develop and sauce to thicken up. Remove from heat and stir in basil, or reserve the basil for garnishing (up to you!)
Garnish and serve: Serve warm in shallow bowls over rice of choice and garnish with sesame seeds, sliced green onion (green part only) and a little extra torn basil.
Notes
To make these bowls vegetarian: swap the ground chicken for a can of rinsed, drained chickpeas, or crumble extra firm tofu and cook it the same way you do with the ground chicken.
To use chicken breast: cube your chicken, then cook in sesame oil over medium heat and season with salt and pepper. Transfer the cooked chicken to a bowl and keep the heat in the skillet to cook your veggies. Add the chicken back to your skillet with the cooked veggies before you add the sauce!
Nutrition Information:
Amount Per Serving: Calories: 290