Gochujang Chicken Stir-Fry Bowl

A spicy and fresh Korean inspired rice bowl.

2-3 servings
45 minutes
Ethan Chlebowski

Ingredients

Aromatic ground chicken

  • Ground chicken
    450 g1 lb
  • Salt
    a sprinkle
  • Neutral oil
    10 gtwo drizzles
  • Shallots, thinly sliced
    1
  • Thai chilies, thinly sliced
    1–2optional

Gochujang stir-fry sauce

  • Gochujang
    10 g2 tsp
  • Light soy sauce
    10 g2 tsp
  • Dark Soy Sauce
    5 g1 tsp
  • Rice Vinegar
    15 g1 tbsp

Rice & serving garnishes

  • Jasmine Rice, cooked
    for serving
  • Mayonnaise
    a drizzle
  • Scallions, thinly sliced
  • Pickled ginger

Method

Step 1: Prep rice, aromatics, & sauce

Start the jasmine rice using your preferred cooking method (like rice cooker, pressure cooker, or stovetop) so it’s ready for serving once everything else is done.

Thinly slice the shallot and Thai chilies into small pieces. Set aside.

In a small bowl, combine the gochujang, light soy sauce, dark soy sauce, and rice vinegar. Stir until smooth and set aside.

Step 2: Brown the ground chicken

Heat a wok or large skillet over medium-high heat. Add a drizzle of neutral oil (about 5 g), followed by the ground chicken and a pinch of salt.

Press the chicken into an even layer and let it undisturbed for about 3 minutes, until deeply on the bottom.

Flip the chicken over, then break it into smaller crumbles and continue searing until nearly cooked through.

Step 3: Add & sauté the aromatics

Push the chicken to one side of the pan and add another 5 g drizzle of oil, followed by the sliced shallot and Thai chilies.

Let the aromatics for 1–2 minutes, until softened and fragrant, then them into the ground chicken.

Step 4: Reduce the stir-fry sauce

Pour the prepared gochujang sauce into the hot pan and let it for about 30 seconds before stirring.

Then, everything together for another 1–2 minutes, until the sauce has slightly and evenly coats the chicken.

Remove from the heat once the chicken is fully cooked and the sauce has formed a glossy coating.

Step 5: Assemble the rice bowls

Add a serving of cooked rice to a bowl, followed by a portion of the cooked, glazed chicken.

Drizzle with kewpie mayo, then garnish with the sliced scallions and pickled ginger.

“This levels up a standard ground meat and rice bowl by layering in fresh aromatics, adding in a stir-fry sauce to coat the meat, and finishing with fresh garnishes.”

Ethan Chlebowski
Creator

Nutritional Information

ENTIRE RECIPE
Calories1434
130g
60g
93g

Show macros split into…

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Recommended: 2 servings

FAQ

Can I substitute the gochujang?

Gochujang is a fermented red chili paste that brings and to the dish.

For a quick substitute, combine a little sriracha or another chili paste with a small spoonful of miso and/or sugar. It won't taste exactly the same, but those provide a similar balance of , , and .

Do I have to use both light and dark soy sauce?

Light soy sauce provides more of the , savory seasoning, while dark soy sauce contributes a deeper and flavor.

If you only have regular soy sauce, you can use it in place of both. The finished chicken will be a little lighter in color, but the overall flavor will still work.

Can I use a different ground meat?

Absolutely. Ground pork, beef, or turkey all work well with this same sauce and cooking method.