"
Spicy-sweet perfection in every bite!|That gochujang glaze is addictive!|Better than takeout, seriously impressive!|Family requested again for tomorrow!|Pickled cucumbers make this dish special!|Quick weeknight dinner with amazing flavors!|Restaurant quality in my kitchen!|Perfect balance of textures and heat!
"
Chicken Gochujang Rice Bowl Recipe
Learn how to make this quick and easy Chicken Gochujang Rice Bowl at home! Perfectly glazed chicken in spicy-sweet gochujang sauce served over sticky rice with crunchy vegetables and pickled cucumber. A restaurant-quality recipe ready in under 30 minutes!
<ul class="ingredients-main-list">
<li class="ingredients-single-item">500g boneless chicken thighs, cut into bite-sized pieces</li>
<li class="ingredients-single-item">300g short-grain white rice</li>
<li class="ingredients-single-item">4 tbsp gochujang paste (Korean red pepper paste)</li>
<li class="ingredients-single-item">2 tbsp honey</li>
<li class="ingredients-single-item">3 tbsp soy sauce</li>
<li class="ingredients-single-item">2 tbsp rice vinegar</li>
<li class="ingredients-single-item">3 cloves garlic, minced</li>
<li class="ingredients-single-item">1 tbsp fresh ginger, grated</li>
<li class="ingredients-single-item">2 tbsp vegetable oil</li>
<li class="ingredients-single-item">2 heads of bok choi, halved</li>
<li class="ingredients-single-item">1 cucumber, thinly sliced</li>
<li class="ingredients-single-item">100ml rice vinegar (for pickling)</li>
<li class="ingredients-single-item">1 tbsp sugar</li>
<li class="ingredients-single-item">1/2 tsp salt</li>
<li class="ingredients-single-item">100g white onion, thinly sliced</li>
<li class="ingredients-single-item">3 spring onions, sliced diagonally</li>
<li class="ingredients-single-item">1 red onion, thinly sliced</li>
<li class="ingredients-single-item">2 red chilies, thinly sliced</li>
<li class="ingredients-single-item">2 tbsp sesame seeds, toasted</li>
<li class="ingredients-single-item">1 tbsp sesame oil</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Start by preparing your sticky rice. Rinse the rice under cold water until the water runs clear - this is crucial for getting that perfect sticky texture, mate. Place in a medium saucepan with 450ml of cold water. Bring to a boil, then immediately reduce to a low simmer and cover with a tight-fitting lid. Cook for 15 minutes, then remove from heat but keep covered for another 10 minutes. Don't peek! The steam needs to finish the job.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
While the rice is cooking, let's get our quick pickle on. Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Add the cucumber slices, making sure they're all submerged. Set aside for at least 15 minutes, giving them a gentle stir halfway through.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
For your snow onion slaw, place the white onion slices in a bowl of ice water for 10 minutes. This takes away that harsh raw onion bite and gives them a wonderful crisp texture. After soaking, drain thoroughly and pat dry with kitchen paper.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
Now for our beautiful gochujang glaze. In a bowl, whisk together the gochujang paste, honey, soy sauce, 2 tbsp rice vinegar, minced garlic, and grated ginger until smooth. Set aside 3 tablespoons of this mixture for serving.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Season your chicken pieces with a pinch of salt, then add to the hot pan. Cook for about 5-6 minutes, turning occasionally until golden brown and cooked through. The secret here is not to overcrowd the pan – cook in batches if needed.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Pour most of the gochujang glaze over the chicken, reserving the 3 tablespoons we set aside earlier. Reduce the heat to medium and stir continuously for 2-3 minutes until the chicken is evenly coated and the sauce has thickened to a beautiful glossy glaze. Remove from heat and set aside.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
In the same pan, add the remaining tablespoon of oil and place your bok choi halves cut-side down. Cook for 2 minutes until lightly charred, then flip and cook for another minute. They should be tender but still have some bite to them. Remove from heat.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
Time to assemble these gorgeous bowls! Divide the sticky rice between four serving bowls. Arrange the glazed chicken on top, then position the bok choi, drained pickled cucumber, and snow onion slaw around the chicken.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 9</h4>
Scatter the red onion slices, spring onions, and red chili slices over everything. Drizzle with the reserved gochujang sauce and a little sesame oil. Finish with a generous sprinkle of toasted sesame seeds. Give everything a gentle mix before eating to combine all those magnificent flavors!
</li>
</ol>
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Guilty Chef FAQ for
Wagamama
Chicken Gochujang Rice Bowl Recipe
What ingredients are used in Rose-Kissed Mango Milkshake from Kitchen by Guilty Chef?
The Rose-Kissed Mango Milkshake requires ripe Alphonso mangoes (or frozen mango chunks), vanilla ice cream, milk, rose syrup (or rose water with honey), ground cardamom, chopped pistachios, mint leaves and optional rose petals for garnish.
How to cook Rose-Kissed Mango Milkshake from Kitchen by Guilty Chef at home?
Learn how to cook Rose-Kissed Mango Milkshake from Kitchen by Guilty Chef by blending fresh mango flesh with vanilla ice cream, milk, rose syrup and cardamom until silky smooth. Drizzle rose syrup inside your glasses for visual appeal, pour in the milkshake, then garnish with pistachios, mint leaves, and rose petals before serving immediately.
Can I make this mango milkshake dairy-free?
Yes! You can create a dairy-free version by substituting the vanilla ice cream with coconut or almond-based ice cream alternatives and using plant-based milk like oat or coconut milk. The rose and mango flavours pair beautifully with these dairy-free alternatives.
What's the best type of mango to use for a silky-smooth milkshake?
Alphonso mangoes are ideal for milkshakes due to their intensely sweet flavour and smooth, fibre-free texture. Alternatives include Kesar or Honey mangoes. For convenience, high-quality frozen mango chunks work well too, offering consistent sweetness year-round.
How can I adjust the rose flavour without making it too overpowering?
For perfect rose balance, start with just 1 tablespoon of rose syrup and taste before adding more. If using rose water (which is more concentrated), begin with just ½ teaspoon mixed with honey. The rose should complement, not dominate, the mango's natural sweetness.
More Recipes from
Wagamama
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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"500g boneless chicken thighs, cut into bite-sized pieces",
"300g short-grain white rice",
"4 tbsp gochujang paste (Korean red pepper paste)",
"2 tbsp honey",
"3 tbsp soy sauce",
"2 tbsp rice vinegar",
"3 cloves garlic, minced",
"1 tbsp fresh ginger, grated",
"2 tbsp vegetable oil",
"2 heads of bok choi, halved",
"1 cucumber, thinly sliced",
"100ml rice vinegar (for pickling)",
"1 tbsp sugar",
"1/2 tsp salt",
"100g white onion, thinly sliced",
"3 spring onions, sliced diagonally",
"1 red onion, thinly sliced",
"2 red chilies, thinly sliced",
"2 tbsp sesame seeds, toasted",
"1 tbsp sesame oil"
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"text": "Rinse the rice under cold water until the water runs clear. Place in a medium saucepan with 450ml of cold water. Bring to a boil, then immediately reduce to a low simmer and cover with a tight-fitting lid. Cook for 15 minutes, then remove from heat but keep covered for another 10 minutes."
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{
"@type": "HowToStep",
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"text": "Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Season your chicken pieces with a pinch of salt, then add to the hot pan. Cook for about 5-6 minutes, turning occasionally until golden brown and cooked through."
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{
"@type": "HowToStep",
"name": "Glaze Chicken",
"text": "Pour most of the gochujang glaze over the chicken, reserving the 3 tablespoons set aside earlier. Reduce the heat to medium and stir continuously for 2-3 minutes until the chicken is evenly coated and the sauce has thickened to a beautiful glossy glaze. Remove from heat and set aside."
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"@type": "HowToStep",
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"@type": "HowToStep",
"name": "Garnish and Serve",
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}
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"@type": "Review",
"author": "Hiroshi Tanaka",
"datePublished": "2024-08-02",
"reviewBody": "The balance of flavors in this gochujang chicken bowl is absolutely perfect! The sticky rice soaks up all that delicious sauce, and the pickled cucumbers add just the right amount of tang. My family couldn't get enough of it!",
"name": "Spicy-sweet perfection",
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"@type": "Rating",
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{
"@type": "Review",
"author": "Camila Rodriguez",
"datePublished": "2024-08-05",
"reviewBody": "I've tried making Korean food at home before but this recipe truly delivers restaurant-quality flavor. That gochujang glaze is absolutely addictive - I've been putting it on everything! The detailed instructions made it easy to follow even though I'm not experienced with Asian cooking.",
"name": "Restaurant quality at home",
"reviewRating": {
"@type": "Rating",
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"@type": "Review",
"author": "Sven Johansson",
"datePublished": "2024-07-28",
"reviewBody": "This recipe has become a weekly staple in our house. The pickled cucumbers really do make this dish special - don't skip that step! I add a bit more gochujang because we love spice, but the original recipe has the perfect balance for most people.",
"name": "Weekly favorite",
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"@type": "Review",
"author": "Priya Patel",
"datePublished": "2024-08-01",
"reviewBody": "Better than takeout, seriously impressive! I was hesitant about making my own Korean food but this recipe breaks it down perfectly. The snow onion slaw adds a beautiful texture contrast, and that gochujang glaze is absolute heaven. My husband has requested I make this again tomorrow!",
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"author": "Olivia Bennett",
"datePublished": "2024-07-25",
"reviewBody": "Such a perfect balance of textures and heat in this bowl! The sticky rice, crunchy vegetables, and that amazing glazed chicken work so well together. I was worried about finding gochujang paste but my local supermarket had it. This will definitely become part of our regular dinner rotation!",
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