Gochujang Chicken Rice Bowls with Charred Corn & Tomato Salad

Gochujang, Korea’s fermented chili paste, lends deep heat and gentle sweetness to these rice bowls. Juicy chicken thighs glaze in the spicy-sweet sauce, then settle beside charred corn and a bright tomato salad.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 485 cal
• 34g protein
• 52g carbs
• 15g fat

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Ingredients

• 1.25 lb boneless skinless chicken thighs
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 2 garlic cloves, grated
• 1 tsp fresh ginger, grated
• 3 cups cooked short-grain rice
• 2 cups fresh sweet corn kernels
• 1.5 cups heirloom tomatoes, diced
• 4 scallions, sliced
• 1 cup cucumber, thinly sliced
• 1 tbsp rice vinegar
• 1 tbsp neutral oil
• 1 tbsp toasted sesame seeds
• 1/2 tsp kosher salt

Instructions

1. 1In a medium bowl whisk together gochujang, soy sauce, honey, sesame oil, grated garlic, and ginger until smooth. Add the chicken thighs and turn to coat thoroughly; let marinate at room temperature 10 minutes while you prep the rest.
2. 2Heat a large nonstick or cast-iron skillet over medium-high. Add the neutral oil, then place the chicken thighs in a single layer. Cook undisturbed 5 to 6 minutes until deeply browned and caramelized on the first side.
3. 3Flip the chicken, reduce heat to medium, and continue cooking another 5 to 7 minutes until the internal temperature reaches 165°F and the glaze is sticky and lacquered. Transfer to a cutting board and rest 5 minutes.
4. 4While the chicken rests, wipe the skillet if needed and return it to medium-high heat. Add the corn kernels and cook 3 to 4 minutes, stirring occasionally, until charred in spots and fragrant.
5. 5In a small bowl toss the diced heirloom tomatoes, sliced cucumber, half the scallions, rice vinegar, and salt. Let the salad sit so the tomatoes release a little juice.
6. 6Slice the rested chicken against the grain into bite-size strips. Warm the cooked rice if needed and divide it among four bowls.
7. 7Arrange the sliced gochujang chicken over the rice, then spoon the charred corn alongside. Top each bowl with a generous scoop of the tomato-cucumber salad.
8. 8Finish with the remaining scallions and a sprinkle of toasted sesame seeds. Serve warm; leftovers pack well for next-day lunches and taste even better once the flavors marry.