Equipment
Ingredients
Jasmine Rice
- 300 g jasmine rice, rinsed until water runs clear
- 360 ml water
Pickled Cucumber Salad
- 1 english cucumber, thinly sliced
- 45 ml rice vinegar
- 10 g granulated sugar
- 3 g kosher salt
Gochujang Chicken
- 600 g boneless skinless chicken thighs, cut into 2.5cm bite-sized pieces
- 45 g gochujang
- 30 ml soy sauce
- 15 ml toasted sesame oil
- 3 garlic, minced
- 1 fresh ginger, peeled and grated
- 15 ml neutral cooking oil
Gochujang Mayo
- 60 g mayonnaise
- 15 g gochujang
- 5 ml lime juice, freshly squeezed
Garnish
- 2 scallions, thinly sliced on the bias
- 5 g toasted sesame seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 526 kcal
- Protein
- 34 g
- Carbohydrates
- 38 g
- Fat
- 26 g
- Fiber
- 2 g
- Sugar
- 10 g
- Sodium
- 1312 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 147 mg
- Potassium
- 556 mg
- Calcium
- 51 mg
- Iron
- 1.9 mg
- Magnesium
- 58 mg
- Phosphorus
- 328 mg
- Zinc
- 2.8 mg
- Vitamin A
- 19 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 52 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.35 mg
- Niacin
- 8.7 mg
- Folate
- 18 mcg
- Water
- 294 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the rinsed jasmine rice and water in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat to the lowest setting, and cook for 15 minutes. Remove from heat and let rest covered for 5 minutes before fluffing with a fork.
In a medium mixing bowl, whisk together the rice vinegar, sugar, and salt until the sugar dissolves. Add the sliced cucumbers, toss well to coat, and set aside to pickle while preparing the rest of the meal.
In a large bowl, whisk together 45g gochujang, soy sauce, sesame oil, minced garlic, and grated ginger. Add the chicken pieces and toss until evenly coated.
Heat the neutral cooking oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer. Cook for 5 to 7 minutes, stirring occasionally, until beautifully caramelized and cooked through to an internal temperature of 74C/165F.
In a small bowl, whisk together the mayonnaise, 15g gochujang, and lime juice until smooth and creamy.
Divide the fluffy jasmine rice among four bowls. Top each with the cooked gochujang chicken and a generous portion of the pickled cucumbers. Drizzle the spicy mayo over the top and garnish with sliced scallions and toasted sesame seeds.
Chef's Notes
- Rinsing jasmine rice is crucial. It removes the powdery surface starch that causes clumping, yielding distinct, fluffy grains that serve as the perfect bed for saucy meats.
- For the ultimate textural contrast, use cold cucumbers. Keep them in the refrigerator until the exact moment you are ready to slice and pickle them.
- Gochujang heat levels vary significantly by brand. Taste a tiny amount straight from the tub before mixing your marinade to gauge its intensity, and adjust the amount if you prefer a milder dish.
- Chicken thighs are vastly superior to chicken breasts here. The higher fat content keeps them juicy and tender even when exposed to the high heat needed to caramelize the gochujang glaze.
Storage
Refrigerator: 3 days — Store components in separate airtight containers.
Freezer: 1 month — Freeze chicken and rice only. Cucumbers and mayonnaise will not survive freezing.
Reheating: Microwave rice and chicken with a splash of water until steaming hot. Serve with cold pickled cucumbers and mayo.
Troubleshooting
Marinade burns in the pan before the chicken is cooked through
Cause: Gochujang contains sugars that caramelize and burn quickly over high heat
Fix: Turn the heat down to low, add a tablespoon of water to the pan, and cover with a lid to gently steam the chicken until the center reaches safe temperature.
Prevention: Ensure heat is medium to medium-high, not maximum. Avoid overcrowding the pan.
Rice is gummy or sticky
Cause: Excess surface starch was left on the grains, or too much water was used
Fix: Spread the rice out on a baking sheet to cool and dry slightly, but mostly unfixable.
Prevention: Rinse the jasmine rice thoroughly in a fine mesh sieve until the water runs clear before cooking.
Cultural Context
Gochujang is a foundational savory, sweet, and spicy fermented chili paste integral to Korean culinary traditions. This bowl concept adapts those classic Korean flavor profiles into a modern fusion format. By balancing the fiery richness of the chicken with the cooling acidity of a quick pickle and the soothing base of jasmine rice, the dish embodies the East Asian culinary principle of achieving harmony through contrasting elements.
