about contact work with me
Gochujang Chicken Bowls Recipe

Gochujang Chicken Bowls Recipe

by
Jump to Recipe· 4.9 from 57 reviews

If you’re craving a dish that’s bursting with bold, vibrant flavors yet super easy to throw together, you’re going to love this Gochujang Chicken Bowls Recipe. It’s my go-to when I want something sweet, spicy, and downright addictive all in one bowl. Trust me, once you try it, you’ll get why this recipe has become a family favorite and a weeknight staple!

❤️

Why You’ll Love This Recipe

  • Balanced Flavor: The gochujang sauce delivers the perfect sweet-heat combo that’s comforting and exciting at the same time.
  • Quick & Easy: You can have these bowls ready in about 30 minutes, making it a lifesaver on busy evenings.
  • Customizable: Whether you want to swap chicken for tofu or toss in more veggies, this recipe bends to your cravings.
  • One-Pan Wonder: Minimal cleanup means you get to enjoy your meal sooner without the dreaded pile of dishes.
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, spicy Korean chicken bowls, quick weeknight dinner, healthy chicken bowl recipes, flavorful Asian-inspired bowls this Recipe

Ingredients You’ll Need

Choosing fresh, quality ingredients really makes a difference here. The magic starts with gochujang — a Korean chili paste that’s fermented and packed with umami. Fresh garlic and ginger bring zing, while toasted sesame oil adds that toasty depth. Use lean ground chicken for a moist texture that soaks up all that saucy goodness.

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, spicy Korean chicken bowls, quick weeknight dinner, healthy chicken bowl recipes, flavorful Asian-inspired bowls
  • Gochujang: This is your flavor powerhouse—look for it in the Asian foods aisle or online.
  • Ground chicken: Lean but juicy; it cooks quickly and picks up the sauce beautifully.
  • Scallions (white and green parts): The white part sautés with veggies, while the green part is perfect for a fresh, crunchy garnish.
  • Red bell pepper: Adds sweetness and vibrant color, plus a nice crunch that balances the tender chicken.
  • Garlic and ginger: Fresh is key here—they brighten up the sauce and deepen the overall profile.
  • Brown sugar: To balance the heat and add a caramel-like richness.
  • Rice vinegar: A little acidity to keep things lively and fresh.
  • Arrowroot starch or cornstarch: Helps thicken the sauce into that glossy, clingy finish you’ll want on every bite.
  • Toasted sesame oil: Adds a nutty aroma and taste that transforms the dish.
  • Roasted cashews: For crunch and an extra layer of flavor.
  • Fresh basil: Either Thai or sweet basil works; it adds a refreshing herbal note that complements the heat.
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’m all about making recipes work for you—this Gochujang Chicken Bowls Recipe is no exception. Whether you want to lighten it up, add more veggies, or make it vegetarian, there are plenty of tweaks to try that keep the spirit of the dish alive!

  • Vegetarian Option: I’ve swapped the chicken for firm tofu or chickpeas with great success—just season and cook them the same way as the chicken.
  • Spice Level: If you like it hotter, toss in an extra tablespoon of gochujang or sprinkle some red pepper flakes on top. If you’re sensitive to spice, dial it back to 1 tablespoon and add more brown sugar.
  • Veggie Boost: I love adding snap peas, shredded carrots, or even baby spinach to sneak in some greens. Just toss them in toward the end to keep their crunch.
  • Grain Swap: Brown rice is my usual go-to, but quinoa or cauliflower rice both pair wonderfully here.

How to Make Gochujang Chicken Bowls Recipe

Step 1: Whisk Together Your Flavor Bomb Sauce

First things first, mix up the sauce so all those flavors have time to blend. In a medium bowl, whisk together filtered water, soy sauce, gochujang, toasted sesame oil, rice vinegar, brown sugar, freshly grated ginger, minced garlic, and arrowroot or cornstarch. I like to make sure the starch is fully dissolved here — it’s what helps the sauce thicken up beautifully later on.

Step 2: Sauté Your Aromatics and Veggies

Heat up a tablespoon of toasted sesame oil in a large skillet over medium heat. Toss in the white parts of your scallions, garlic, and chopped red bell peppers. Season with kosher salt and freshly ground black pepper. Cook for 2 to 3 minutes, stirring occasionally until the veggies start to soften and smell amazing.

Step 3: Cook the Ground Chicken to Perfection

Push the peppers to the sides of your pan (saving space for the star), then add the ground chicken. Start breaking it up with your spatula immediately. Keep stirring gently so it cooks evenly and gets that nice browned texture. This should take about 5 to 6 minutes — just make sure there’s no pink left. I like to leave a bit of texture rather than going totally fine.

Step 4: Bring It All Together with Sauce and Cashews

Once the chicken is cooked through, turn the heat down to low. Add in the roasted cashews and pour the sauce over everything. Stir occasionally for 2 to 4 minutes, letting that sauce thicken into a shiny glaze that clings to every bite. This part smells so good, your kitchen will be filled with a warm, spicy-sweet aroma!

Step 5: Finish with Fresh Basil and Garnish

Off the heat, stir in torn fresh Thai or sweet basil leaves to add a refreshing herbal note. You can also save some basil and scallion greens to sprinkle on top for extra color and brightness when serving.

👨‍🍳

Pro Tips for Making Gochujang Chicken Bowls Recipe

  • Don’t Skip Fresh Ginger: Grated fresh ginger adds brightness you just can’t get from powder—it really lifts the sauce.
  • Control Sauce Thickness: If your sauce is too thin, let it simmer a bit longer; if too thick, add a splash of water to loosen it up.
  • Use Roasted Cashews: Raw nuts won’t have that nutty depth—roasted cashews add texture and flavor that I crave every time.
  • Cook Chicken Thoroughly But Gently: Overcrowding the pan can steam rather than brown the meat; give it space and stir gently for best texture.

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, spicy Korean chicken bowls, quick weeknight dinner, healthy chicken bowl recipes, flavorful Asian-inspired bowls

Garnishes

I always top my bowls with toasted sesame seeds, the fresh green scallion parts, and some extra torn basil. The sesame seeds add a tiny crunch, the scallions add freshness, and the basil brightens the whole bowl. A squeeze of lime juice on top is another favorite touch of mine, especially when I want a little citrus zing.

Side Dishes

These bowls are pretty hearty on their own, but when I want to round the meal out, I love serving a simple cucumber salad or quick kimchi on the side. Pickled veggies complement the sweet-spicy flavors brilliantly and add a refreshing crunch.

Creative Ways to Present

For a fun dinner party, I like to serve this in individual bamboo steamers or mini stone bowls, garnished with edible flowers and extra sesame seeds — it makes for an Instagram-worthy presentation and sparks fun conversation. Bonus: these bowls keep food warm longer, which is always nice.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so I like to add a splash of water or broth when reheating to loosen it back up without losing flavor.

Freezing

I’ve frozen the cooked chicken mixture successfully by portioning it into freezer-safe containers. Just thaw overnight in the fridge and reheat gently on the stove or in the microwave. Keep in mind the fresh basil is best added after reheating to maintain its bright flavor.

Reheating

When reheating, I prefer to warm the chicken mixture gently over low heat on the stovetop, stirring occasionally and adding a little water if the sauce feels too thick. This helps keep the texture tender and flavors vibrant. I add fresh basil and scallions right before serving to revive that fresh taste.

FAQs

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

    Gochujang is a Korean fermented chili paste that’s sweet, spicy, and packed with umami. It’s the key to the sauce in this recipe. You can usually find it at Asian grocery stores or online. Just keep it handy in your pantry—it really elevates many dishes!

  2. Can I use chicken breast instead of ground chicken?

    Absolutely! Cube chicken breast and cook it in sesame oil before sautéing the veggies. Add the cooked chicken back in before stirring in the sauce. The texture will be a bit different but still delicious.

  3. Is there a vegetarian version of this recipe?

    Yes! Swap the ground chicken for firm tofu (crumbled) or rinsed chickpeas. Cook them the same way as the chicken, and you’ll have a tasty vegetarian gochujang bowl.

  4. How spicy is this dish?

    It has a mild to medium heat level that balances the sweetness from brown sugar. You can adjust the heat by adding more or less gochujang or by topping with chili flakes to suit your mood.

  5. What should I serve with gochujang chicken bowls?

    I often serve these bowls over steamed white or brown rice with simple sides like quick cucumber salad or kimchi. Fresh garnishes like scallions and basil complete the meal perfectly.

Final Thoughts

I absolutely love how this Gochujang Chicken Bowls Recipe brings so much flavor and color to the table without a ton of fuss. It’s one of those dishes I’ve made over and over because it satisfies my craving for something flavorful and comforting but still fresh and bright. Whether you’re cooking for family or meal prepping for the week, these bowls deliver on every level. I really hope you give it a try—I bet you’ll be making it again before you know it!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gochujang Chicken Bowls Recipe

Gochujang Chicken Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 57 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Korean-inspired
  • Diet: Low Fat
Print Recipe

Description

Sweet and Spicy Gochujang Chicken Bowls feature tender ground chicken cooked with vibrant bell peppers and scallions in a bold, flavorful sauce made from gochujang, soy sauce, sesame oil, rice vinegar, and brown sugar. Served over steamed rice and garnished with toasted sesame seeds, fresh basil, and scallions, this dish delivers a perfect balance of heat, sweetness, and umami with a satisfying crunch from toasted cashews.

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, to taste
  • 1 pound lean ground chicken (or turkey)
  • ⅓ cup roasted or toasted cashews
  • ½ cup fresh Thai basil or sweet basil, torn

For 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 the sauce mixture aside to allow flavors to blend.
  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 sliced scallions, chopped red bell pepper, and minced garlic. Season with ½ teaspoon kosher salt and freshly ground black pepper to taste. Cook, stirring occasionally, for 2 to 3 minutes until vegetables begin to soften. Push the peppers to the sides of the pan and add the ground chicken. Break up the meat quickly with a spoon and cook until no longer pink, about 5 to 6 minutes, stirring occasionally.
  3. Stir in the sauce: Reduce the heat to low and add the roasted cashews along with the prepared sauce to the skillet. Stir to combine thoroughly. Cook for 2 to 4 minutes, stirring occasionally, until the sauce thickens and flavors meld. Remove from heat and stir in the torn basil leaves, or alternatively reserve some basil for garnishing later.
  4. Garnish and serve: Serve the saucy chicken mixture warm in shallow bowls over cooked white or brown rice. Garnish with toasted sesame seeds, the green parts of the scallions, and extra torn basil for a fragrant and colorful finish.

Notes

  • To make these bowls vegetarian, substitute the ground chicken with a can of rinsed and drained chickpeas, or crumble extra firm tofu and cook it similarly.
  • For chicken breast instead of ground chicken, cube the breast and cook in sesame oil over medium heat seasoned with salt and pepper. Remove cooked chicken from the skillet, cook veggies as directed, then add the chicken back before adding the sauce.
  • See the full recipe post for additional tips, variations, and customization ideas.

Nutrition

  • Serving Size: 1 bowl (approximately 1/4 of recipe with rice)
  • Calories: 420
  • Sugar: 8 g
  • Sodium: 600 mg
  • Fat: 16 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: thirty-five g
  • Fiber: 3 g
  • Protein: thirty g
  • Cholesterol: 75 mg

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *