Gochujang Chicken Rice Bowls with Quick Cucumber Pickles

Gochujang, Korea’s beloved fermented chili paste, lends deep heat and gentle sweetness to these weeknight rice bowls. Bite-size chicken thighs glaze in a glossy sauce while quick cucumber pickles add cool crunch.

Serves 4 · 20 min prep · 12 min cook

Estimate for one serving

• 520 cal
• 34g protein
• 52g carbs
• 18g fat
• 4g fiber

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Ingredients

• 1.25 lb boneless skinless chicken thighs
• 3 Tbsp gochujang paste
• 2 Tbsp soy sauce
• 1.5 Tbsp honey
• 1 Tbsp toasted sesame oil
• 3 garlic cloves, minced
• 1 Tbsp fresh ginger, grated
• 3 cups cooked short-grain white rice
• 1 medium English cucumber
• 3 Tbsp rice vinegar
• 1 tsp sugar
• 3/4 tsp total kosher salt
• 3 scallions, thinly sliced
• 1 Tbsp toasted sesame seeds
• 1 Tbsp neutral oil for cooking

Instructions

1. 1Pat the chicken thighs dry and cut into 1-inch bite-size pieces; season lightly with salt.
2. 2In a medium bowl whisk gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger until smooth; add chicken and toss to coat. Marinate 15 minutes at room temperature while you prep the rest.
3. 3Thinly slice the cucumber into half-moons. Toss with rice vinegar, sugar, and salt in a small bowl; set aside to quick-pickle, stirring once.
4. 4Heat a large 12-inch skillet over medium-high heat and add the neutral oil. When it shimmers, add the chicken in a single layer and cook undisturbed 3–4 minutes until deeply browned on the first side.
5. 5Flip and continue cooking, stirring occasionally, another 5–6 minutes until the chicken is cooked through (165°F internal) and the sauce is sticky and caramelized on the edges.
6. 6Warm the cooked rice if needed and divide among four bowls. Spoon the glossy gochujang chicken and any pan sauce over the rice.
7. 7Drain the cucumber pickles lightly and pile them on one side of each bowl; scatter sliced scallions and sesame seeds over everything.
8. 8Serve immediately or pack into meal-prep containers with the pickles in a separate compartment so they stay crisp until lunchtime.