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Weeknight Rice Bowl with Gochujang Sauce

Weeknight Rice Bowl with Gochujang Sauce

The beauty of this easy, nutritious rice bowl from Judiaann Woo is all the vegetables and proteins can be substituted and adjusted to whatever you have on hand. As an alternative to chicken, you can use seasoned and cooked beef, pork, salmon, shrimp, tofu – add a fried egg or two – or skip the meat entirely to make it vegan. The Korean-style bibimbap sauce can be made ahead and stored in the refrigerator for several days. As an alternative, enjoy this rice bowl drizzled with any bottled dressing or sauce such as teriyaki or Khao Man Gai.

  • Serving Size


  • Prep Time

    10 minutes

  • Total Time

    20 minutes


Rice Bowl

  • 1 large carrot, washed, peeled and sliced into julienne strips

  • 1 cup snow peas or sugar snaps peas, washed

  • 1/2 teaspoon roasted sesame oil

  • 2 cups cooked white or brown rice

  • 4 skinless boneless chicken thighs or 2 chicken breasts (or substitute)

  • 1 teaspoon olive oil

  • 4 handfuls of baby spinach, arugula, or Mesclun salad greens, washed

  • 1 Persian cucumber, washed then sliced

  • Bibimbap Sauce to taste (see recipe below)

  • Garnish (Optional): washed, sliced scallion and toasted sesame seeds

Bibimbap Sauce

  • 2 tablespoons gochujang (Korean chili pepper paste)

  • 2 tablespoons rice vinegar

  • 2 tablespoons sesame oil

  • 2 tablespoons olive oil or neutral oil

  • 2 teaspoons honey or sugar


  1. Combine all the ingredients for the bibimbap sauce and mix until smooth. Reserve until needed.
  2. Blanch carrot and snow peas in boiling water for 30 seconds. Drain and toss with a few drops of sesame oil and season with salt and pepper. Reserve until needed.
  3. Heat pan to medium-high. Season chicken on both sides with salt and pepper. Add oil to the pan, then chicken, and cook until the edges start to color, about 5 minutes. Flip chicken and continue cooking on the reverse side for another 5 minutes or until chicken is done. Allow chicken to rest for 5 minutes, then slice into bite-sized pieces. 
  4. To assemble, divide warm rice into four large bowls. Top with sliced chicken, a big handful of salad greens, seasoned carrots and snow peas, and sliced cucumbers. Drizzle sauce over the top. Garnish with scallions and toasted sesame seeds. Serve with additional sauce on the side.
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