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Gochujang Chicken Bowls Recipe

Gochujang Chicken Bowls Recipe

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Jump to Recipe· 4.8 from 71 reviews

If you’re craving a dish that’s bursting with bold, sweet, and spicy flavors, you’re going to love this Gochujang Chicken Bowls Recipe. I absolutely love how this recipe delivers a perfect balance of heat from gochujang and a touch of sweetness, all wrapped up in a comforting bowl. When I first tried this, I was hooked—the layers of flavor practically dance on your tongue, and the recipe is surprisingly simple to pull together. Keep reading, because I’m going to share all my favorite tips to help you nail it at home!

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Why You’ll Love This Recipe

  • Bold yet balanced flavors: The gochujang’s spicy kick perfectly mellows with sweet brown sugar and tangy rice vinegar.
  • Quick and easy to make: You can have dinner ready in about 30 minutes, ideal for busy weeknights.
  • Customizable and versatile: Easy swaps make this recipe adaptable for vegetarians and different protein preferences.
  • Adds a fresh crunch: Toasted cashews and fresh basil give a satisfying texture and vibrant flavor contrast.
The dish shows a white deep plate filled with two main layers. The bottom layer is white fluffy long-grain rice, which is spread evenly across the plate. On top, there's a thick layer of orange-hued cooked minced chicken mixed with chopped red bell peppers and greens, giving it a vibrant and textured look. This layer is garnished with chopped green onions, fresh green basil leaves, and a sprinkle of white and black sesame seeds. A silver fork rests on the right side of the plate, partially touching the rice. The plate is placed on a wooden board over a white marbled surface, with small bowls containing green onions and sesame seeds in the background. Photo taken with an iphone --ar 2:3 --v 7 - Gochujang Chicken Bowls, Korean chicken bowls, spicy chicken rice bowls, healthy Korean-inspired bowls, easy Gochujang chicken recipe this Recipe

Ingredients You’ll Need

Choosing fresh, quality ingredients really makes a difference in this Gochujang Chicken Bowls Recipe. The sweet, spicy, and savory sauce components work together beautifully, while the fresh veggies and nuts contribute texture and flavor. Here are some key ingredient notes before you head to the store.

Flat lay of a small mound of gochujang paste with its deep red color, a few whole garlic cloves, peeled and minced fresh ginger root pieces, a handful of fresh scallions whole with white and green parts, a bright large red bell pepper sliced into chunks, raw ground chicken formed into a neat portion, a small white bowl of toasted sesame oil, a small white bowl of low sodium soy sauce, a small white bowl of rice vinegar, a small white bowl of filtered water, a small white bowl of brown sugar crystals, a small white bowl of arrowroot starch powder, a small pile of roasted cashews, fresh torn Thai basil leaves scattered gently, white sesame seeds sprinkled lightly on the surface, freshly ground black peppercorns arranged in a tiny cluster, all ingredients arranged symmetrically and proportionately on simple white ceramic plates and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Gochujang Chicken Bowls, Korean chicken bowls, spicy chicken rice bowls, healthy Korean-inspired bowls, easy Gochujang chicken recipe
  • Gochujang: This Korean chili paste brings the defining spicy-sweet flavor; start with 2 tablespoons and adjust to your heat preference.
  • Ground chicken: I love using lean ground chicken for quick cooking and a lighter option; turkey works well too.
  • Toasted sesame oil: Adds a toasty, nutty aroma; don’t substitute with plain oils here!
  • Scallions: I use the white parts for cooking and reserve the green parts for garnish—it really brightens up the bowl.
  • Arrowroot starch or cornstarch: Helps thicken the sauce for that perfect glaze coating the chicken.
  • Fresh Thai basil or sweet basil: The herbal freshness is essential; if you can’t find Thai basil, sweet basil makes a nice substitute.
  • Roasted cashews: For a crunchy, buttery touch; you can substitute with toasted peanuts if preferred.
  • Red bell pepper: Adds sweetness and color; chop it into bite-sized pieces so it cooks evenly.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Gochujang Chicken Bowls Recipe is a great canvas for customization. You can easily switch things up based on what you have or your diet preferences, so feel free to make it your own.

  • Vegetarian version: I once swapped ground chicken for crumbled extra firm tofu—it soaked up the sauce beautifully, making a delicious meatless bowl.
  • Different proteins: Using diced chicken breast works well too; just cook it a bit longer until fully cooked and tender.
  • Spice levels: If you’re sensitive to spice, start with 1 tablespoon of gochujang and add more later. For heat lovers, add a pinch of red pepper flakes.
  • Grain choices: This bowl is delicious over white rice, brown rice, or even quinoa for a different twist.

How to Make Gochujang Chicken Bowls Recipe

Step 1: Whisk together the sauce

This sauce is where the magic starts. I like to whisk together the water, low-sodium soy sauce, gochujang, toasted sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic, and arrowroot starch in a medium bowl. The arrowroot starch is key—it’ll thicken the sauce perfectly later. Once combined, set this aside and resist the urge to taste it just yet—it tastes different once cooked into the chicken.

Step 2: Cook the aromatics and veggies

Heat 1 tablespoon of toasted sesame oil in a skillet over medium heat. Once shimmering, add the white parts of the scallions, chopped red bell pepper, and minced garlic. Season with kosher salt and fresh cracked black pepper. Cook for about 2-3 minutes, stirring occasionally, until the peppers start to soften but still have a bit of crunch. This helps layer your flavors nicely.

Step 3: Brown the ground chicken

Move the veggies to the sides of the pan and add your ground chicken to the center. Start breaking it up quickly using a spatula or wooden spoon. Cook until no longer pink, about 5-6 minutes. It’s important not to rush this step so the chicken browns a bit—it adds depth of flavor that your bowl will totally benefit from.

Step 4: Combine sauce, cashews, and basil

Turn the heat to low, then pour in the sauce you prepared earlier along with the roasted cashews. Stir occasionally for 2-4 minutes, letting the sauce thicken and coat the chicken beautifully. Just before removing from heat, stir in torn fresh basil, or save it for garnish if you prefer a fresher pop of color.

Step 5: Serve warm over rice

Spoon the chicken mixture into shallow bowls over your choice of cooked white or brown rice. Sprinkle with toasted sesame seeds, sliced green scallions, and a few extra basil leaves for that final fresh touch. Trust me, this presentation makes it feel like a restaurant-worthy meal right at home.

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Pro Tips for Making Gochujang Chicken Bowls Recipe

  • Don’t skip toasting the cashews: It adds a rich, nutty flavor that really makes the bowl stand out from just the sauce and chicken.
  • Adjust the spice gently: Gochujang varies widely by brand, so start low and taste as you go to find your perfect level of heat.
  • Cook chicken without overcrowding: Leaving space in the pan helps the chicken brown instead of steaming, boosting flavor.
  • Don’t overcook the basil: Add fresh basil at the very end or as a garnish to keep its vibrant flavor and color intact.

How to Serve Gochujang Chicken Bowls Recipe

A white pan filled with a stir-fry dish that has shredded orange-brown chicken mixed with bright red bell pepper pieces, green basil leaves, and whole cashew nuts. The mixture is glossy with sauce and sprinkled with black and white sesame seeds, plus sliced green onions on top. A wooden spoon rests inside the pan, coated with the same sauce and ingredients. Around the pan, there are small white bowls containing sliced green onions and a mix of black and white sesame seeds on a white marbled surface. Fresh green basil leaves lie at the bottom left corner. photo taken with an iphone --ar 2:3 --v 7 - Gochujang Chicken Bowls, Korean chicken bowls, spicy chicken rice bowls, healthy Korean-inspired bowls, easy Gochujang chicken recipe

Garnishes

I’m a big fan of garnishing with extra toasted sesame seeds—they add a little crunch and a nutty finish. The green parts of scallions bring that fresh, mild onion flavor and bright green color. And of course, fresh torn basil on top adds a beautiful herbal note that ties the whole bowl together wonderfully.

Side Dishes

This bowl is satisfying on its own but pairs beautifully with simple sides like steamed or sautéed greens—think bok choy or spinach. You could also add a crunchy Asian slaw or pickled vegetables on the side for a refreshing contrast.

Creative Ways to Present

For special occasions, I like to serve these bowls in small individual stoneware dishes and top with edible flowers and thinly sliced cucumber ribbons. It turns a casual meal into an impressive spread. Another fun idea is to serve the rice separately and let everyone build their own bowls with toppings.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find they’re best eaten within 3 days. The sauce thickens as it sits, so give leftovers a quick stir and add a splash of water or broth when reheating if it seems too thick.

Freezing

This recipe freezes really well. I portion the chicken mixture into freezer-safe containers without the rice, then thaw overnight in the fridge when ready. Rice is best cooked fresh, but you can freeze it separately if you like.

Reheating

Reheat your Gochujang Chicken Bowls in a skillet over medium-low heat, stirring occasionally until warmed through. Adding a teaspoon or two of water helps loosen up the sauce and prevents it from sticking or drying out. Microwave works too—just cover loosely to trap steam.

FAQs

  1. What exactly is gochujang and where can I find it?

    Gochujang is a Korean fermented chili paste that’s spicy, sweet, and savory all at once. It’s a staple in Korean cooking and adds depth of flavor to many dishes. You can find it in most Asian grocery stores or in the international aisle of larger supermarkets, and it’s also widely available online.

  2. Can I use a different protein instead of chicken?

    Absolutely! Ground turkey works seamlessly, and you can also use diced chicken breast. If you want to keep it plant-based, crumbled tofu or chickpeas make great substitutes that absorb the flavors beautifully.

  3. Is this recipe very spicy?

    The spice level depends on how much gochujang you use and the brand’s intensity. I recommend starting with 2 tablespoons for a mild medium heat and adjusting from there to suit your taste. It’s quite friendly for those new to spicy foods.

  4. Can I make this gluten-free?

    Yes! Use gluten-free tamari instead of soy sauce, and double-check that your gochujang and other ingredients don’t contain gluten. This recipe can be fully adapted for a gluten-free diet without losing flavor.

Final Thoughts

I can’t recommend this Gochujang Chicken Bowls Recipe enough for anyone looking to add some exciting new flavors to their dinner routine. It’s quick, comforting, and delivers that perfect combo of spicy, sweet, and fresh that keeps my family coming back for more. Plus, it’s a straightforward recipe you’ll feel confident making again and again. Give it a try—you’ll love having this go-to weeknight meal in your kitchen arsenal!

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Gochujang Chicken Bowls Recipe

Gochujang Chicken Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 71 reviews
  • Author: Hannah
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean-inspired
Print Recipe

Description

Sweet and Spicy Gochujang Chicken Bowls feature tender ground chicken cooked with vibrant red bell peppers, scallions, and a flavorful sauce made from gochujang, soy sauce, and toasted sesame oil. Served over rice and garnished with fresh basil, sesame seeds, and cashews, this dish balances heat, sweetness, and umami for a quick, satisfying meal.

Ingredients

Scale

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, to taste
  • 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

  1. Prepare the sauce: In a medium bowl, whisk together the filtered water, low sodium soy sauce, gochujang, toasted sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic, and arrowroot starch or cornstarch until smooth. Set this flavorful sauce mixture aside.
  2. Cook the chicken and vegetables: Heat 1 tablespoon of toasted sesame oil in a large skillet over medium heat. Once hot, add the white parts of the scallions, chopped red bell pepper, and minced garlic. Season with ½ teaspoon kosher salt and freshly ground black pepper. Cook, stirring occasionally, for 2 to 3 minutes until the vegetables begin to soften. Push the peppers to the sides of the skillet, add the ground chicken, breaking it up quickly as it cooks. Continue cooking and stirring occasionally until the chicken is fully cooked and no longer pink, about 5 to 6 minutes.
  3. Stir in sauce: Reduce the heat to low. Add the roasted cashews and the prepared sauce to the cooked chicken and vegetable mixture. Stir to combine and cook for another 2 to 4 minutes, allowing the sauce to thicken and flavors to meld. Remove the skillet from heat and stir in the torn fresh basil leaves, reserving some for garnish if desired.
  4. Garnish and serve: Serve the sweet and spicy chicken mixture warm over cooked white or brown rice. Garnish each bowl with toasted sesame seeds, the reserved green parts of the scallions, and extra torn basil for a fresh, aromatic finish.

Notes

  • To make these bowls vegetarian: swap the ground chicken for a can of rinsed and drained chickpeas or crumble extra-firm tofu, cooking it in the same way as the ground chicken.
  • To use chicken breast instead of ground chicken: cube the chicken breast and cook it in sesame oil over medium heat, seasoning with salt and pepper. Remove cooked chicken from the pan, cook the vegetables, then add the chicken back to the skillet before adding the sauce.
  • Adjust the amount of gochujang to control the spiciness of the dish to your preference.
  • Use brown sugar or coconut sugar interchangeably based on your preferred sweetness and dietary needs.

Nutrition

  • Serving Size: 1 bowl (without rice)
  • Calories: 350
  • Sugar: 10g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 75mg

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