Gochujang Chicken Rice Bowl

While I was in England, Joe took me to this wonderful Korean Bowl restaurant that serves rice bowls with different types of marinated meat, stacked with raw veggies, and different yummy sauces. It was so good, I decided to re-create my own bowl for you guys, and I’m pretty proud of this recipe! If you’re ever in Leicester, go to Grounded Kitchen… it’s healthy, filling, and good af.


“Gochujang” is a popular condiment from Korea, and is a red-chili paste that is savory, spicy, and pungent. It pairs well with beef, or chicken and is easy to make yourself as well. Many grocery stores in my area carry different varieties already made, so I just bought one (time and money saver).

NOTE: I cooked the chicken in my Instant Pot on the pressure cooker setting. You can cook your chicken stove top, in a crock pot, or pressure cooker.

I made mine with cauliflower rice for a low carb option, but you are welcome to make it with jasmine or brown rice.


Gochujang Chicken Bowl
Serves 4

For the Gochujang Chicken:
3 tbsp. gochujang hot pepper paste
2 tbsp. honey
2 garlic cloves, minced
1 tbsp. sesame oil
1 tbsp. coconut aminos
1 tsp. ground ginger
2 Korean chilies (or Thai), crushed
1 pound chicken tenders or breasts (frozen or fresh)
Sesame seeds

For the Cauliflower Rice

Bowl Toppings:
Red bell pepper, sliced
Avocado, diced
Green onions, chopped
Red cabbage, chopped
Baby spinach
Chopped peanuts
Spicy mayo (or Yum Yum sauce)
Lime slices

1. Combine all ingredients for the chicken, starting with the dry ones, and then adding in the liquids. Do not add the sesame seeds. Mix well.

2.  Coat chicken in gochijang sauce, and place in Instant Pot. Select pressure cook option for 15 minutes, making sure your steam valve is switched to the closed option. Put lid on pot, lock, and cook. (If you do not have a pressure cooker or instant pot, you can cook your chicken with sauce on the stove).

3. In the meantime, prepare your cauliflower (or regular) rice. Directions are linked above.

4. Once chicken is done cooking, use the natural release on the steam valve for five minutes.

5. Turn Instant Pot off. Shred chicken in pot, and mix well with sauce, making sure all meat is evenly coated. Sprinkle sesame seeds lightly onto chicken.

6. Now to assemble the bowls. Spoon rice into bowl, then chicken, and then your toppings…. there’s no wrong way to do it! Eat and enjoy!

Let me know if you made this recipe and what you thought! Tag your pics on Insta @goodAFeats! xoxo, Amber

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