Recipes / chicken / gochujang

Gochujang Chicken Rice Bowl

Name: Gochujang Chicken Rice Bowl
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 4
Ingredients: 800 g Boneless, skinless chicken thighs; 3 tbsp Gochujang (Korean chilli paste); 2 tbsp Light soy sauce; 2 tbsp Honey; 1 tbsp Rice vinegar; 1 tsp Toasted sesame oil; 4 cloves Garlic, finely grated; 1 tbsp Fresh ginger, finely grated; 1 tbsp Neutral oil; 300 g Jasmine rice, uncooked; 4 whole Spring onions, sliced into thin lengthways ribbons

1 hr 20 min total45 min prepServes 4Ready to cook

Ingredients

800 gBoneless, skinless chicken thighs

3 tbspGochujang (Korean chilli paste)

2 tbspLight soy sauce

2 tbspHoney

1 tbspRice vinegar

1 tspToasted sesame oil

4 clovesGarlic, finely grated

1 tbspFresh ginger, finely grated

1 tbspNeutral oil

300 gJasmine rice, uncooked

4 wholeSpring onions, sliced into thin lengthways ribbons

Method / 7 steps

Step 1

Make the glaze. Mix the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger and neutral oil in a bowl until smooth. Before adding any chicken, set aside 2 tablespoons in a separate clean bowl for brushing later.

Marinate the chicken

Pat the chicken thighs dry and coat with the remaining glaze. Cover and refrigerate for at least 30 minutes, or up to overnight.

Prepare the oven and garnish

Heat the oven to 220°C (200°C fan). Line a roasting tray with foil and lightly oil it. Soak the thin spring onion ribbons in ice-cold water for 10–15 minutes until curled, then drain and pat dry.

Step 4

Cook the rice. Rinse the jasmine rice until the water runs mostly clear. Cook according to the packet instructions, then leave covered for 10 minutes off the heat and fluff with a fork. Cook the rice while the chicken roasts.

Roast the chicken

Arrange the thighs in a single layer with a little space between them. Roast for 22–28 minutes, depending on thickness, brushing with the reserved clean glaze during the final 5 minutes. Cook until the thickest part reaches 75°C. Discard any marinade that touched raw chicken.

Caramelise and rest

For darker edges, place the cooked chicken under a hot grill for 1–3 minutes, watching closely so the glaze does not burn. Rest for 5 minutes, then slice into thick strips.

Assemble the bowls

Divide the fluffy rice between four bowls, arrange the sliced chicken on top and spoon over a little of the cooked tray juices. Finish with the curled spring onions and serve immediately.

Make-ahead notes

Cook once, eat calmer. Most dishes here hold well for a day or two; refresh herbs, citrus, and crunchy toppings right before serving.