L2 — Korean Gochujang Chicken Fillet Bowl
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Save rice for B4
Make extra brown rice here — save ~2 cups for Breakfast 4 at zero additional cost.
Ingredients
- Chicken breast fillets, thinly sliced1.2 kg
- Dry brown rice (+ extra for B4)300 g
- Gochujang (Korean fermented chili paste)3 tbsp
- Low-sodium soy sauce3 tbsp
- Sesame oil + olive oil2 tbsp each
- Honey or maple syrup1 tbsp
- Garlic, minced + fresh ginger, grated4 cloves + 1 tbsp
- Rice vinegar2 tbsp
- Red bell pepper, sliced thin1 large
- Shredded carrots2 cups
- Green onions, sliced3
- Sesame seeds1 tbsp
- Baby spinach1 cup
- Lime wedgesto serve
Nutrition / serving
Calories
515 kcal
Protein
44 g
Carbs
50 g
Fat
13 g
Fiber
5 g
Sodium
Moderate
Cost Estimate
Total Ingredients
~$23.80
CAD
Per Serving
~$3.97 / serving
Instructions
Cook the rice
Rinse brown rice well. Combine with 600 ml cold water. Bring to boil, reduce to low, cover, simmer 35–40 min. Rest 5 min. Fluff. Save ~2 cups for Breakfast 4.
Make the marinade
Whisk together gochujang, soy sauce, 1 tbsp sesame oil, honey, garlic, ginger, and rice vinegar.
Marinate chicken
Toss chicken strips in half the marinade. Let sit 10–15 min.
Sear the chicken
Heat olive oil in a large skillet or wok over medium-high. Add chicken in a single layer. Cook 3–4 min without stirring to develop caramelisation, then stir and cook another 3–4 min.
Add vegetables and finish
In the same pan, stir-fry bell pepper and carrots 2 min. Return chicken. Add remaining marinade. Toss and cook 1 min more.
Serve and portion
Serve over brown rice. Top with spinach, green onions, sesame seeds, remaining sesame oil drizzle, and lime. Divide into 6 portions. Freeze 2.
Freeze & Reheat
Portion 2 servings (chicken + rice + veg) into airtight containers. Freeze up to 3 months. Microwave at 70% power 3–4 min with 1–2 tbsp water.
Chef's Cool Facts
What is Gochujang?
Gochujang is made by fermenting red pepper flakes with glutinous rice and soybean paste. Fermentation can last months, developing deep umami through enzymatic activity.
Brown Rice Benefits
Brown rice retains its bran and germ layers, giving 3× the fibre of white rice and a noticeably slower energy release — ideal for a high-protein main meal.
Slicing Technique
Slicing chicken breast against the grain shortens its muscle fibres, making strips noticeably more tender after high-heat cooking.