Gochujang Chicken Rice Bowl With Pickled Cabbage

Korean inspired gochujang rice bowls with chicken and pickled cabbage.

5 from 2 votes

Gochujang Chicken Rice Bowl With Pickled Cabbage

Fresh, spicy, and flavorful gochujang chicken rice bowl with pickled cabbage make a perfect easy weeknight dinner.

Servings bowls

Prep Time 30

Cook Time 25

Pickling Time 4

Total Time 4 55

Equipment

Digital meat thermometer

Ingredients

Pickled Cabbage & Carrots

1 cup shredded carrots
¼ medium red cabbage chopped
¼ cup lime juice
1 teaspoon salt

Chicken

1⅓ pounds chicken breast
½ cup vegetable oil
½ cup low-sodium soy sauce
2 tablespoons rice vinegar

Rice Bowl Ingredients

4 cups water
2 cups white rice dry
3 teaspoons sesame seeds
3 medium scallions sliced
Classic gochujang bibimbap sauce recipe by My Korean Kitchen, or use store-bought
Chili crisp optional topping

US Customary - Metric

Instructions

First, prepare the pickled cabbage and carrots ahead of time. Combine shredded carrots, chopped cabbage, lime juice, and salt in a bowl and mix well. Transfer to an airtight container and refrigerate for 4 to 6 hours.
Next, marinate the chicken. Combine chicken breast, vegetable oil, soy sauce, and rice vinegar in a bowl and marinate in the fridge for 20 to 30 minutes.
Then, steam the rice. Bring water to a boil, stir in the rice, then lower to a simmer and cover. Steam for 20 to 25 minutes, or until all the water has been absorbed and the rice is fluffy.
In the meantime, prepare the toasted sesame seeds. Heat the sesame seeds in a small frying pan over medium heat until golden brown, about 5 to 7 minutes, shaking occasionally to prevent burning. Set aside.
Prepare the gochujang sauce, if not using store-bought, and set aside.
Then, cook the chicken. Preheat a large frying pan over medium-high heat. Once it's hot, add the chicken and cook, flipping every 3 minutes or so until it's cooked through, about 9 to 12 minutes total. Transfer to a cutting board and slice into bite-sized pieces.
Finally, assemble the bowls. Serve rice topped with chicken, pickled veggies, bibimbap sauce, toasted sesame seeds, scallions, and chili crisp.

Notes

Shortcuts: To simplify this recipe and cut down on the time, you can use leftover plain chicken instead of cooking it fresh. You can also use store-bought pickled cabbage and carrots, and a store-bought bibimbap sauce.

Making ahead of time: You can easily prep all the components for these chicken and rice bowls ahead of time and store them individually for quick lunches and dinners throughout the week. Check out our blog post above for details!

Author: Nicole and Alex

Calories: 554kcal

Course: Breakfast, Dinner, Lunch, Main Course

Cuisine: Asian, Korean

Keyword: bibimbap sauce, carrots, chicken breast, chili crisp, lime juice, meal prep, red cabbage, rice bowl, rice vinegar, salt, scallions, sesame seeds, soy sauce, vegetable oil, white rice

Nutrition