If you need a dinner that's quick, colorful, and actually keeps everyone full, these Gochujang Chicken Bowls are one of my favorite weeknight meals. This quick dinner is made with a handful of simple ingredients and lightly spicy gochujang sauce that comes together in minutes.
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Gochujang Chicken Bowls
I started making these on nights when I wanted something different from our usual taco bowls or stir fries. Now they show up in our dinner rotation at least a couple of times a month because they're easy, meal-prep friendly, and everyone can build their own bowl.
Julia's Why-You'll-Love-It List
- This easy 30-minute dinner is one I make whenever I need something fast but still want plenty of veggies on the table. The sweet and spicy sauce makes everything taste so good that even the green beans disappear.
- I usually serve these bowls with fluffy jasmine rice, but they're also great with brown rice, cauliflower rice, or a quick cucumber salad on the side. I almost always make extra because the leftovers are just as good for lunch the next day.
- One tip I never skip is keeping the vegetables slightly crisp. They add the perfect texture, and fresh garlic really gives the sauce its best flavor.
Ingredients
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Gochujang Chicken Bowls
- Make the sauce: Whisk together the gochujang, soy sauce, honey, garlic, ginger, sesame oil, rice vinegar, water, and cornstarch until smooth.
- Prep the vegetables: Slice the onion and bell pepper and trim the green beans.
Everything cooks quickly, so having your vegetables ready makes the process much less stressful. - Brown the chicken: Heat the avocado oil in a large skillet over medium-high heat.
Add the ground chicken, season with salt and pepper, and cook until browned, breaking it into small crumbles. Transfer to a plate. Don't worry if a few browned bits stick to the pan-they add extra flavor later.
- Cook the vegetables: Add a little more oil if needed. Cook the green beans, peppers, and onion for about 8-10 minutes. The vegetables should be tender but still have a little bite. I accidentally overcooked them the first time I made this recipe, and the bowls weren't nearly as satisfying. A little crunch makes all the difference.
- Add everything back: Return the chicken to the skillet. Pour in the sauce and stir until everything is coated. Cook another 2-3 minutes until the sauce thickens and becomes glossy.
- Assemble the bowls: Divide warm rice between bowls. Top with the chicken mixture, then sprinkle with sesame seeds and sliced green onions.
Tools I Used
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Buy Now → Julia's Most Important Tips
- Use a large skillet. Crowding the pan causes the vegetables to steam instead of getting lightly browned.
- Taste the sauce before adding it. Want more heat? Stir in another spoonful of gochujang.
- Fresh ginger really matters. It gives the sauce a fresher flavor than ground ginger.
- Have everything prepped first. Once the skillet is hot, this recipe moves fast.
- Cook the rice ahead of time if you're making dinner after work.
- Break the chicken into small pieces so every bite gets coated with sauce.
- For gochujang, I like to make it homemade, but when in a pinch, I like this spicy paste.
Storing and Reheating
- To Store. Store the chicken and vegetables separately from the rice if possible. They'll keep well in an airtight container for up to 4 days.
- To Reheat. Warm everything in a skillet over medium heat with a splash of water.
FAQ
Not really. It's more sweet than fiery. Starting with 2 tablespoons is perfect if you're unsure.
Yes. These are one of my favorite meal prep lunches because the flavors get even better the next day.
Absolutely. I make it with turkey all the time, and it's just as delicious.
More Korean Dinners
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Recipe Card
Gochujang Ground Chicken Bowls
Ingredients
Method
- Make the sauce: In a small bowl, whisk together the gochujang, soy sauce, honey, garlic, ginger, sesame oil, rice vinegar, water, and cornstarch until smooth. Set aside.2-3 tablespoons gochujang, 3 tablespoons soy sauce, 2 tablespoons honey, 3 garlic cloves, 1 tablespoon sesame oil, 2 tablespoons rice vinegar, ⅓ cup water, ½ tablespoon cornstarch, 2 teaspoons grated fresh ginger
- Prep the vegetables: Slice the bell pepper and onion, trim the green beans, and have everything ready before you start cooking.1 red bell pepper, 6 ounces green beans
- Cook the chicken: Heat the avocado oil in a large skillet over medium-high heat. Add the ground chicken, season with salt and pepper, and cook, breaking it into crumbles, until browned and cooked through. Transfer to a plate.1 tablespoon avocado oil, 1 pound ground chicken, ¼ teaspoon salt, Pinch black pepper
- Sauté the vegetables: Add a little more oil if needed. Cook the green beans, bell pepper, and onion for 8-10 minutes, stirring occasionally, until crisp-tender.6 ounces green beans, 1 red bell pepper, ½ red onion
- Combine everything: Return the chicken to the skillet. Pour in the sauce and toss until everything is evenly coated.
- Thicken the sauce: Reduce the heat to low and cook for 2-3 minutes, stirring often, until the sauce thickens and becomes glossy.
- Serve: Spoon the chicken and vegetables over warm cooked rice. Garnish with sliced green onions and sesame seeds before serving.Sesame seeds, Cooked white rice, Green onions
Nutrition
Notes
- Prep everything first - This recipe cooks quickly, so having the vegetables sliced and the sauce mixed before you start makes dinner much easier.
- Use a large skillet or wok - Giving the chicken and vegetables plenty of space helps them brown instead of steam.
- Keep the vegetables crisp-tender - I like the green beans to still have a little bite for the best texture.
- Adjust the spice level - Start with 2 tablespoons of gochujang for a milder bowl or use 3 tablespoons if you enjoy more heat.
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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