When I need something quick, flavorful, and filling for dinner, this gochujang chicken bowl is one of my go-to meals. It’s got the perfect mix of spicy and a little sweet—thanks to the easy gochujang marinade with soy sauce and garlic. I usually pair it with rice, veggies, and whatever dumplings I have on hand.

You can switch things up based on what’s in your fridge. Any veggie or dumpling works, so it’s super easy to make your own version! 🍽️

Ingredients (1-2 servings):

• 15oz boneless skinless chicken thighs
• 1 tbsp gochujang
• 4 tbsp lite soy sauce
• 1 tbsp rice vinegar
• 1 packet zero sweetener or you can use sugar
• 1 tbsp minced garlic 

For the rice bowl:

• 80g white rice
• 1 large zucchini (or other veggie of choice)
• 2 half ears sweet corn on the cob (or other veggie of choice)
• 67g kimchi (optional)
• 2 Bibigo mandu chicken and vegetable dumplings (or other dumplings of choice)

Nutritional Information (per serving):

• Calories: 673
• Protein: 49g
• Fat: 22g
• Carbs: 77g

Here’s how to make it:

1. Prep the chicken: Wash and cut the fat off the chicken thighs and pat them dry. Lightly season with salt and pepper.
2. Cook the rice: Make 80g of rice per package instructions. 
3. Make the sauce: In a small bowl, combine lite soy sauce, gochujang, sugar, rice vinegar, and minced garlic. 

4. Marinate: Pour the sauce over the chicken thighs and mix until fully coated. Marinate for at least 30 minutes before cooking. 

5. Cook vegetables and dumplings:  Steam or sauté zucchini and corn or other vegetables of choice. Cook dumplings according to package directions. 
6. Cook the chicken: Place the chicken in a skillet with nonstick spray. Cook on medium heat until fully cooked, flipping halfway through. I like to cook until the sauce is slightly charred! Once done, slice up on a cutting board.

7. Plate and serve: Serve over rice with your vegetables and dumplings of choice and enjoy!

What do you think of this recipe? Leave me a comment! 💛