Ingredients
Rice
- 0.75 cup dry long-grain white rice 150 g
- 1.5 cups water 360 ml; for the rice
Chicken and sauce
- 1 lb ground chicken 454 g
- 1 tbsp neutral oil 15 ml
- 2 tbsp gochujang 36 g; mild or medium, according to preference
- 1 tbsp reduced-sodium soy sauce 15 ml
- 1 tbsp honey 21 g
- 1 tbsp rice vinegar 15 ml
- 0.25 cup water 60 ml; for the sauce
- 2 garlic cloves 6 g; minced
- 2 tsp fresh ginger 5 g; finely grated
Fresh finish
- 1 English cucumber about 250 g; sliced into thin half-moons
- 2 scallions about 30 g; sliced, whites and greens kept separate
- 1 tsp toasted sesame oil 5 ml
Equipment
- Small saucepan with a lid
- 12-inch skillet
- Wooden spoon
- Mixing bowl
- Measuring cup and spoons
- knife and cutting board
- Fine grater
- Instant-read food thermometer
Instructions
Cook and build the bowls
- Put the rice and 1½ cups water in a small saucepan. Bring to a boil, cover, and reduce to a gentle simmer. Cook for 15–18 minutes, until the water is absorbed, then remove from the heat and rest, covered, for 5 minutes.
- Meanwhile, stir the gochujang, soy sauce, honey, rice vinegar, and ¼ cup water together in a mixing bowl. Set the cucumber and scallion greens aside for serving.
- Heat the neutral oil in a 12-inch skillet over medium-high heat. Add the ground chicken and cook for 6–8 minutes, breaking it into small crumbles and stirring so that it browns evenly. Add the garlic, ginger, and scallion whites; stir for 30–60 seconds.
- Pour in the mixed sauce and simmer for 2–3 minutes, stirring until it coats the chicken. Check several thicker clumps with an instant-read thermometer: ground chicken must reach 165°F (74°C). Continue cooking if needed. If the sauce becomes too thick before the chicken is ready, add a small splash of water.
- Remove the skillet from the heat and stir in the toasted sesame oil. Fluff the rice, divide it among four bowls, and add the chicken. Finish with cucumber half-moons and scallion greens.
- Refrigerate leftover rice and chicken in shallow containers within 2 hours, or within 1 hour when the temperature is above 90°F. Use within 3–4 days and reheat to 165°F. Store the cucumber separately and add it after reheating.
Notes
Gochujang varies in heat and sodium. For less heat, use a mild paste or reduce the amount and loosen the sauce with a little water as needed. Brown rice needs its own package water ratio and cooking time.