Spicy Korean Chicken Bowls

$- 1 lb boneless chicken thighs, sliced - 2 tablespoons gochujang (Korean chili paste) - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1-inch piece ginger, grated - 1 tablespoon brown sugar These main ingredients come together to create a rich, spicy flavor. The gochujang gives the dish its signature kick. The soy sauce and sesame oil add depth, while garlic and ginger boost the taste. Brown sugar balances the spice, making it delicious. - 1 cup cooked brown rice - 1 cup steamed broccoli florets - 1 carrot, julienned - 2 green onions, sliced - Sesame seeds for garnish - Salt and pepper to taste These accompaniments are key for a complete meal. The brown rice provides a hearty base. Broccoli and carrots add color and nutrients. Green onions and sesame seeds give extra crunch and flavor. Salt and pepper enhance the overall taste, making each bite delightful. {{ingredient_image_1}} First, grab a medium bowl. In the bowl, combine these ingredients: - 2 tablespoons gochujang - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1-inch piece ginger, grated - 1 tablespoon brown sugar Mix well until everything is blended. This marinade gives the chicken its spicy and sweet flavor. Next, take 1 pound of sliced boneless chicken thighs. Add the chicken to the marinade. Make sure every piece is coated evenly. Cover the bowl and place it in the fridge. Let it marinate for at least 30 minutes. If you have time, marinate for 2 hours. This will deepen the flavor. Now, heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken. Make sure to discard any leftover marinade. Cook the chicken for about 6 to 8 minutes. Stir occasionally until the chicken turns brown and is fully cooked. Season with salt and pepper to taste. While the chicken cooks, prepare the sides. Use 1 cup of cooked brown rice and 1 cup of steamed broccoli florets. If you haven’t steamed the broccoli yet, do it now. Once the chicken is done, grab two bowls. Divide the brown rice between them. Top each bowl with the spicy chicken, steamed broccoli, and julienned carrots. Finally, add sliced green onions and a sprinkle of sesame seeds on top. This adds color and crunch. Enjoy your tasty meal! Marinating your chicken is key to great flavor. I recommend marinating for at least 30 minutes. For the best taste, go for 2 hours. This allows the flavors to soak deep into the chicken. Gochujang, soy sauce, and sesame oil create a rich mix that makes each bite fantastic. To keep your chicken tender and juicy, heat your skillet well before adding the chicken. A hot pan gives the meat a nice sear. Cook the chicken for 6-8 minutes. Stir it often to ensure even cooking. Always check that the chicken is cooked through. Season with salt and pepper for that extra flavor boost. Serve your spicy Korean chicken bowls in deep dishes. This makes for a beautiful presentation. Start with a layer of brown rice. Top it with the spicy chicken and the steamed broccoli. Add julienned carrots for crunch. Finally, sprinkle sliced green onions and sesame seeds on top. You can even add pickled radish for a pop of color and tang. Pro Tips Marinating Time: Allow the chicken to marinate for at least 1 hour for the best flavor absorption. The longer it marinates, the more flavorful it will be! Cooking Temperature: Make sure your skillet is hot before adding the chicken. This helps achieve a nice sear and prevents the chicken from becoming soggy. Vegetable Variations: Feel free to swap out the broccoli and carrots for your favorite vegetables, such as bell peppers or snap peas, to customize the dish! Serving Suggestions: For added flavor, serve with a drizzle of extra sesame oil or a squeeze of lime over the finished bowls. {{image_2}} If you want to switch up the protein, try using tofu, beef, or shrimp. Tofu works great for a vegetarian option. Use firm tofu, and press it to remove excess water. For beef, go with thinly sliced flank steak. Cook it like the chicken for best results. Shrimp cooks quickly and adds a nice texture. Just be sure to adjust cooking times. Brown rice is tasty, but you can mix it up with other grains. Quinoa is a great choice because it’s high in protein. Cauliflower rice is a low-carb option that absorbs flavors well. If you love noodles, try soba or rice noodles for a unique twist. Just cook them according to package directions and add them to your bowl. Want more heat? Add extra gochujang or chili flakes to the marinade. You can also mix in some diced bell peppers or snap peas for color and crunch. If you prefer milder flavors, reduce the gochujang and add a splash of lime juice. This gives a fresh taste that brightens the dish. Remember, cooking is all about what you like! Store your Spicy Korean Chicken Bowls in an airtight container. This keeps them fresh. Place the bowls in the fridge within two hours of cooking. Enjoy them within three days for the best taste. To reheat, use the microwave. Place the bowl in for about one to two minutes. Stir halfway to heat evenly. You can also use a skillet. Warm it on low heat with a splash of water. This helps keep the chicken moist. If you want to freeze, let the chicken cool completely first. Portion the bowls into freezer-safe containers. Make sure to seal them tightly. They can last up to three months in the freezer. To defrost, place in the fridge overnight. Reheat as mentioned above. Enjoy your meal anytime! Spicy Korean Chicken Bowls are a tasty meal featuring marinated chicken, rice, and veggies. The dish uses boneless chicken thighs, making it juicy and flavorful. The marinade is made with gochujang, soy sauce, sesame oil, garlic, ginger, and brown sugar. You serve the chicken over cooked brown rice, steamed broccoli, and julienned carrots. Garnish with green onions and sesame seeds for extra taste. This dish is vibrant, full of flavor, and easy to enjoy. Yes, you can easily make this dish vegetarian or vegan. Instead of chicken, use firm tofu or tempeh. Marinate the tofu just like the chicken for the best taste. You can also add more veggies, like bell peppers or snap peas. Use vegetable broth instead of chicken broth in the rice for extra flavor. This way, you get a delicious meal without meat. You can find Spicy Korean Chicken Bowls at various Korean restaurants or eateries. Look for places that specialize in Korean barbecue or bibimbap. Many Asian fusion restaurants also offer this dish. If you are unsure, check online reviews or food apps for local recommendations. Enjoying this dish at a restaurant can give you new ideas for your home cooking! This article shared how to make Spicy Korean Chicken Bowls. You learned about key ingredients like chicken thighs and gochujang, which add bold flavors. I also explained marinating and cooking techniques for tasty results. You can customize this dish with different proteins and rice options. Remember to store leftovers correctly for the best taste later. Enjoy making these bowls, and don’t hesitate to get creative with your meal!$

A delicious bowl featuring marinated chicken thighs, brown rice, and fresh vegetables with a spicy kick.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Korean

Servings 2

Calories 400 kcal

Ingredients

1 lb boneless chicken thighs, sliced
2 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1 inch piece ginger, grated
1 tablespoon brown sugar
1 cup cooked brown rice
1 cup steamed broccoli florets
1 carrot julienned
2 green onions sliced
for garnish sesame seeds
to taste salt and pepper

Instructions

In a medium bowl, combine gochujang, soy sauce, sesame oil, minced garlic, grated ginger, and brown sugar to create a marinade.
Add the sliced chicken thighs to the marinade, ensuring they are evenly coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken (discard leftover marinade) and cook for about 6-8 minutes, stirring occasionally, until the chicken is fully cooked and browned. Season with salt and pepper to taste.
While the chicken is cooking, prepare the brown rice and steam the broccoli florets if not already done.
To assemble the bowls, divide the cooked brown rice between two bowls. Top with the spicy chicken, steamed broccoli, and julienned carrots.
Garnish with sliced green onions and a sprinkle of sesame seeds for added crunch and flavor.

Notes

Serve the bowls in deep dishes, with the chicken artfully arranged over the rice and vegetables. For a pop of color, add some pickled radish on the side!

Keyword chicken, healthy, korean, rice, spicy