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- 500g chicken breast, sliced into thin strips - 2 tablespoons gochujang (Korean red chili paste) - 1 cup jasmine rice, rinsed - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 inch ginger, grated - 1 tablespoon honey - Salt and pepper to taste - 1 cup broccoli florets - 1 carrot, julienned - 2 green onions, chopped - Sesame seeds for garnish The chicken breast gives this dish a lean and tasty protein. Gochujang adds spice and depth. Jasmine rice serves as a soft base for all the flavors. The soy sauce and sesame oil bring in salty and nutty notes. Garlic and ginger add a burst of freshness. Broccoli adds crunch, while carrots bring color. Green onions and sesame seeds finish the dish with flair. Each ingredient builds the whole meal, making it simple yet full of flavor. In a large bowl, combine the sliced chicken, gochujang, soy sauce, sesame oil, minced garlic, grated ginger, honey, salt, and pepper. Mix everything well. The chicken needs to soak in these flavors. For the best taste, let it marinate for at least 30 minutes. If you have time, marinating overnight gives a stronger flavor. To cook jasmine rice, start by rinsing it under cold water. This helps remove excess starch. In a saucepan, combine the rinsed rice and water. Bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. When the rice is done, fluff it with a fork. This keeps the grains separate and perfect. While the rice cooks, prepare your vegetables. Steam the broccoli florets until they turn tender. This usually takes about 5-7 minutes. You want them to stay bright green. For the carrot, julienne it into thin strips. This adds great color and texture to your bowls. Heat a large skillet over medium heat. Once hot, add the marinated chicken strips to the skillet. Cook for about 5-7 minutes. Stir frequently to ensure even cooking and to avoid burning. The chicken should be fully cooked and slightly caramelized. This adds more flavor. To create your rice bowls, start with a base of jasmine rice in each serving bowl. Next, add the cooked gochujang chicken on top. Layer the steamed broccoli and julienned carrots for a colorful presentation. Make sure to spread the ingredients evenly for the best look. Lastly, finish with a sprinkle of chopped green onions and sesame seeds. These add a nice crunch and extra flavor. Serve your bowls hot. Each bite will be a delightful mix of spicy, sweet, and savory tastes. Enjoy your meal! To make your chicken burst with flavor, marinate it well. Mix the chicken with gochujang, soy sauce, sesame oil, garlic, ginger, honey, salt, and pepper. Let it sit for at least 30 minutes. For deeper taste, marinate it overnight. When cooking, keep an eye on the heat. Use medium heat to cook the chicken. This helps it stay juicy. Stir often to prevent burning. Cook until it's caramelized and no longer pink. For fluffy jasmine rice, rinse it first. Rinsing removes excess starch, which can make the rice sticky. Use a 1:2 ratio of rice to water. Bring it to a boil, then lower the heat. Cover and let it simmer for 15-20 minutes. Fluff with a fork to keep it light. If you want variety, try brown rice or sushi rice. Just adjust the water and cooking times. Brown rice takes longer to cook but has a nice nutty flavor. To keep your veggies bright, steam them quickly. Broccoli should be tender but still green. This takes about 5-7 minutes. You can also try other veggies like bell peppers or snap peas. For a twist, swap out the carrots for zucchini or radishes. This adds color and crunch. Feel free to mix it up based on what you have on hand! {{image_2}} You can switch the chicken for beef, tofu, or seafood. Each option brings a unique flavor. If you choose beef, use thin strips and cook them for 4-6 minutes. For tofu, press it first to remove water, then cut it into cubes and sauté for about 8-10 minutes. If seafood is your choice, shrimp or fish cooks quickly. Just 3-5 minutes should suffice for shrimp, while fish needs about 4-6 minutes, depending on thickness. For a vegan dish, replace chicken with tofu or tempeh. Use a vegan gochujang. To make it gluten-free, switch soy sauce for tamari. You can reduce sodium by using low-sodium soy sauce or omitting it completely. Adding more ginger and garlic can help boost flavor without salt. Feel free to add more spices or sauces. A splash of rice vinegar can brighten the dish. You can also try sesame seeds, chili flakes, or even a drizzle of sriracha for extra heat. If you like it spicy, increase the gochujang. For milder flavor, add a touch of honey or sugar to balance the heat. After cooking, let your Gochujang chicken cool down for about 30 minutes. This step helps keep it from getting soggy. Store the chicken and rice in airtight containers. Glass or plastic containers work well. Keep your steamed veggies separate to maintain their crunch. To reheat, the stovetop method is best. Heat a pan over medium heat. Add a splash of water or broth to keep things moist. Stir in the chicken and rice until warm. If you use a microwave, cover the bowl with a damp paper towel. This keeps the dish from drying out. Heat it in short bursts, stirring in between. You can freeze the cooked chicken and rice. Place them in freezer-safe containers. Use them within three months for the best taste. When you’re ready, thaw them overnight in the fridge. Reheat as mentioned above for a quick meal. Enjoy your tasty Gochujang chicken even on busy days! Gochujang has a rich taste. It is spicy, sweet, and a bit savory. This paste comes from fermented chili peppers, which gives it depth. The heat level varies, but it adds a warm kick to dishes. You can use it in marinades or sauces for extra flavor. You can marinate chicken for at least 30 minutes. For the best flavor, I recommend marinating overnight. This allows the chicken to absorb all the tasty spices. If you're short on time, even a quick soak works. Just make sure not to skip this step! If you don’t have jasmine rice, you can use basmati rice or short-grain rice. Basmati has a nutty flavor, while short-grain rice is stickier. Keep in mind that cooking times may vary. Always follow the package instructions for the best results. Yes, you can prepare this recipe ahead of time! Marinate the chicken the night before for more flavor. You can also cook the rice and veggies in advance. Just store them in the fridge. When you're ready to eat, reheat everything and enjoy! Gochujang is not always gluten-free. Some brands use wheat in their recipes. Always check the label to be sure. If you need a gluten-free option, look for brands that specifically state they are gluten-free. This way, you can enjoy the flavors without worry! This blog post detailed how to make a tasty Korean-inspired chicken bowl. We covered main ingredients like chicken breast, gochujang, and jasmine rice. You learned how to marinate the chicken, cook fluffy rice, and prepare fresh veggies. Remember, you can customize this meal to your taste. Swap proteins, adjust spices, or try different veggies. With these tips, each bowl can be a new delight. Enjoy creating your own delicious version!

Gochujang Chicken Rice Bowls

Spice up your dinner with these delicious Spicy Gochujang Chicken Rice Bowls! This easy recipe features tender chicken marinated in flavorful gochujang, served over fluffy jasmine rice and vibrant veggies. Perfect for a quick weeknight meal, this dish combines sweet and savory elements that will satisfy your taste buds. Click through to explore the full recipe and start cooking this mouth-watering bowl of goodness tonight!
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Ingredients
  

500g chicken breast, sliced into thin strips

2 tablespoons gochujang (Korean red chili paste)

1 tablespoon soy sauce

1 tablespoon sesame oil

2 cloves garlic, minced

1 inch ginger, grated

1 tablespoon honey

1 cup jasmine rice, rinsed

2 cups water

1 cup broccoli florets

1 carrot, julienned

2 green onions, chopped

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, combine sliced chicken, gochujang, soy sauce, sesame oil, minced garlic, grated ginger, honey, salt, and pepper. Mix well and let it marinate for at least 30 minutes (or overnight for stronger flavor).

    Cook the Rice: In a saucepan, combine jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

      Prepare the Vegetables: While the rice cooks, steam the broccoli florets until tender, about 5-7 minutes. Keep them vibrant and green.

        Cook the Chicken: Heat a large skillet over medium heat. Add the marinated chicken strips and cook for about 5-7 minutes or until fully cooked and slightly caramelized. Stir frequently to avoid burning.

          Assemble the Bowls: In serving bowls, start with a base of jasmine rice. Top with the cooked gochujang chicken, steamed broccoli, and julienned carrots.

            Garnish and Serve: Sprinkle chopped green onions and sesame seeds on top. Serve hot and enjoy a burst of spicy, sweet, and savory flavors in each bite.

              Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 2