Ingredients
Rice and toppings
- 1 cup dry long-grain white rice
- water for rice, according to its package
- 1 medium cucumber thinly sliced into half-moons
- 1 large carrot peeled and shredded
- 2 scallions thinly sliced
- 1 teaspoon sesame seeds optional
Chicken and glaze
- 1 tablespoon neutral oil
- 1 pound ground chicken
- 2 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons gochujang choose mild if desired
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon unseasoned rice vinegar
- 3 tablespoons water
Equipment
- Large skillet
- Saucepan with lid
- Instant-read thermometer
- Knife and cutting board
- Measuring cups and spoons
- Small mixing bowl
Instructions
Build the bowls
- Start the rice in a saucepan using the water ratio and cooking directions on its package. While it cooks, slice the cucumber, shred the carrot and slice the scallions, keeping the vegetables separate from raw chicken and its utensils.
- In a small bowl, stir together gochujang, soy sauce, honey, rice vinegar and 3 tablespoons water until smooth.
- Heat the neutral oil in a large skillet over medium-high heat. Add the ground chicken and break it into small crumbles. Cook for 6–8 minutes, stirring, until no longer pink and excess liquid has mostly evaporated.
- Add the garlic and ginger and stir for 30 seconds. Add the sauce and simmer for 2–3 minutes, stirring, until it lightly coats the crumbles. Verify the chicken reaches 165°F (74°C) with an instant-read thermometer. Add a tablespoon of water if the glaze becomes too thick.
- Divide the cooked rice among four bowls. Add the hot chicken, cucumber and carrot. Finish with scallions and optional sesame seeds, keeping the cool vegetables out of the skillet.
Video
Notes
Gochujang heat and sodium vary. This recipe is Korean-inspired, not a traditional dish. Check gochujang and soy sauce labels for wheat and soy; sesame seeds are optional but removing them does not check other ingredients for allergens.
Refrigerate rice and chicken promptly in shallow containers within 2 hours, or within 1 hour above 90°F. Keep fresh toppings separately refrigerated. Use leftovers within 3–4 days and reheat rice and chicken to 165°F before adding toppings.
Related technique video by Aaron and Claire demonstrates a gochujang ground chicken rice bowl. Their sauce and serving details differ; use the quantities and fresh cucumber-carrot toppings above for this version.