*This post may contain affiliate links. If you click on a link and make a purchase, I may earn a small commission at no extra cost to you.
This Gochujang Chicken Rice Bowl is bold, spicy, and packed with flavor! Savory ground chicken is coated in a rich gochujang sauce and served over rice with tangy, spicy pickled cucumbers for the perfect balance of heat and freshness.
My Favorite Weeknight Bowl – Satisfying, Easy, and Packed with Flavor!
This Gochujang Chicken Rice Bowl is one of my favorite go-to recipes when I need something quick, easy and oh so delicious! The savory, spicy ground chicken is coated in a rich gochujang sauce and served over fluffy rice for a satisfying meal. It’s perfectly balanced with spicy pickled cucumbers that add a refreshing crunch. For extra flavor and texture, top your bowl with creamy avocado, crisp grated carrots, and a perfectly fried egg. Whether you keep it simple or load it up with toppings, this easy and customizable dish is sure to become a new favorite!
Why You’ll Love It Too!
- Quick & Easy – This recipe comes together fast, making it perfect for busy weeknights.
- Customizable – Build your bowl with your favorite toppings like avocado, pickled cucumbers, or a fried egg.
- Healthy & Balanced – Made with lean protein and fresh veggies for a nourishing meal.
- Bold Flavor – The spicy-sweet gochujang sauce delivers major flavor with minimal effort.
- Meal Prep Friendly – Cook the chicken and prep the toppings ahead of time for easy lunches or dinners all week long.
What Goes Into the Gochujang Chicken Rice Bowl
Ground Chicken: I prefer using ground chicken in this dish but ground turkey, beef or pork would work great as well!
Gochujang Sauce: The sauce really is what gives this dish so much flavor! It consists of gochujang, coconut aminos, oyster sauce, honey, ginger paste and garlic paste.
Spicy Pickled Cucumbers: The cucumbers add the perfect balance of heat and crunch to this dish! Simply toss sliced cucumbers with rice vinegar, coconut aminos, sugar, salt, and chili oil, then let them chill in the fridge for a couple of hours. The result? Perfectly pickled, flavor-packed cucumbers that elevate every bite!
Check out my full Spicy Pickled Cucumbers with Chili Oil recipe.
Additional Toppings: My go-to toppings include avocado, grated carrots and a fried egg.
- Avocado: Add a richness and creaminess.
- Grated Carrots: Adds more crunch and color.
- Fried Egg: Nothing better than a fried egg to tie together a rice bowl!
Feel free to customize your bowl with your favorite toppings! Mix and match ingredients to make it exactly how you like it!
To Serve: Serve the chicken, spicy pickled cucumbers and your desired toppings over a bowl of fluffy rice.
Recipe Notes for the Best Gochujang Chicken Rice Bowl
Crisping the Chicken: When cooking the chicken, let it sear undisturbed for 3–4 minutes before stirring or flipping. This helps develop a golden, flavorful crust.
Cucumber Prep: For the best flavor, marinate the cucumbers 2–4 hours before serving. Store leftovers in an airtight container in the fridge for up to 72 hours.
Storage: Store leftover gochujang chicken, rice, and toppings separately in airtight containers in the fridge for up to 4 days. This helps keep everything fresh and prevents the rice or veggies from getting soggy.
Meal Prep: Portion out individual bowls (minus any fried eggs or delicate toppings) for grab-and-go lunches throughout the week.
Reheating: Reheat the chicken and rice separately in the microwave for about 1–2 minutes, or until warmed through. Add a splash of water to the rice before heating to keep it soft.
Tools/Ingredients For This Recipe
- Nonstick Skillet
- Gochujang Paste – My favorite gochujang paste!
- Rice Maker
- Fine Mesh Strainer – For rinsing the rice.
- Cutting Board
- Mixing Bowl
- Measuring Spoons
*As an Amazon Associate, I earn from qualifying purchases.
The Best Gochujang Chicken Rice Bowl with Spicy Marinated Cucumbers
Ingredients
- 1 lb ground chicken
- 1 tsp avocado oil
Gochujang Sauce
- 2 tbsp gochujang
- 3 tbsp coconut aminos or soy sauce
- 2 tbsp oyster sauce
- 2 tbsp honey
- 1 tsp garlic paste
- 1 tsp ginger paste
Spicy Pickled Cucumbers
- 2 cups cucumbers thinly sliced
- ¼ cup rice vinegar
- 1 tbsp coconut aminos or soy sauce
- 1 tsp sugar
- ¼ tsp salt
- 1-2 tsp chili oil
To Serve
- cooked white rice
- grated carrots optional
- sliced avocado optional
- fried egg optional
- green onions optional garnish
Instructions
Gochujang Ground Chicken
- In a mixing bowl, mix together the gochujang sauce ingredients and set aside.
- Heat avocado oil in a large skillet over medium-high heat. Once hot, add the ground chicken and cook for 6-7 minutes, breaking it up as it browns. Pour in the gochujang sauce, stirring to evenly coat the chicken. Let it simmer for another 2-3 minutes until the chicken is fully cooked and the sauce thickens into a deliciously sticky glaze.
- Serve the gochujang ground chicken over white rice, with spicy pickled cucumbers, grated carrot, sliced avocado and a fried egg. Garnish with green onions and enjoy!
Spicy Pickled Cucumbers
- In a jar, combine rice vinegar, coconut aminos, sugar, salt and chili oil. Whisk to mix.
- Thinly slice the cucumbers. Add cucumber to jar and shake to mix the cucumbers and marinade. Place in the fridge for at least 30 minutes and ideally 2-4 hours.
Notes
- When cooking the chicken, let the chicken brown untouched for about 3-4 minutes before breaking it up to get a nice golden crust on the chicken.
- Marinate the cucumbers 2-4 hours before serving for the best result. Store in the fridge for up to 72 hours.
- Additional toppings: For extra flavor and texture, top your bowl with grated carrots, creamy avocado, and a perfectly fried egg. Feel free to get creative and customize it with your favorite toppings to make it your own!
