Gochujang Chicken Rice Bowl
Estimated $6.07 recipe · $3.04 per serving (US / USD)
Sticky, spicy-sweet gochujang chicken thighs over rice with wilted spinach and a fried egg.
The recipe
Gochujang Chicken Rice Bowl
Sticky, spicy-sweet gochujang chicken thighs over rice with wilted spinach and a fried egg.
Ingredients
- 350g chicken thighs, boneless skinless
- 160g jasmine rice
- 2 large eggs
- 100g baby spinach
- 2 tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 garlic cloves, grated
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 2 spring onions, sliced
Estimated recipe cost
$6.07 for 2 servings · $3.04 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 350g chicken thighs, boneless skinlessPlanning assumption · $3.50 / 454 g · Uses 350g | $2.70 |
| 160g jasmine riceRetail benchmark · $3.75 / 907 g · Retail reference · Uses 160g | $0.66 |
| 2 large eggsRetail benchmark · $1.67 / 12 each · Retail reference · Count stated in recipe | $0.28 |
| 100g baby spinachPlanning assumption · $2.50 / 227 g · Uses 100g | $1.10 |
| 2 tbsp gochujang pastePlanning assumption · $3.00 / 300 g · 1 tbsp ≈ 15g | $0.30 |
| 1 tbsp soy sauceRetail benchmark · $1.68 / 444 ml · Retail reference · 1 tbsp ≈ 15ml | $0.06 |
| 1 tbsp honeyPlanning assumption · $4.00 / 340 g · 1 tbsp ≈ 21g | $0.25 |
| 1 tbsp rice vinegarPlanning assumption · $2.50 / 500 ml · 1 tbsp ≈ 15ml | $0.08 |
| 2 garlic cloves, gratedRetail benchmark · $0.72 / 30 g · Retail reference · Assumes 3 g per item/portion | $0.14 |
| 1 tsp sesame oilPlanning assumption · $4.00 / 148 ml · 1 tsp ≈ 5ml | $0.14 |
| 1 tsp sesame seedsPlanning assumption · $3.00 / 100 g · 1 tsp ≈ 3g | $0.09 |
| 2 spring onions, slicedPlanning assumption · $0.90 / 100 g · Assumes 15 g per item/portion | $0.27 |
| Estimated total | $6.07 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Cook the rice: rinse until clear, add to a pan with 320ml water and a pinch of salt. Bring to a boil, cover, lowest heat for 12 min, then steam off heat for 5 min.
- Mix the gochujang, soy sauce, honey, rice vinegar, grated garlic, and sesame oil in a bowl. Add the chicken thighs and toss well to coat all over.
- Heat a non-stick pan over medium-high heat with a little oil. Cook the chicken thighs smooth-side down for 6–7 min until deeply golden and the marinade has caramelised. Flip and cook another 5–6 min until cooked through. The sauce will thicken and go sticky — watch the heat so it doesn't burn.
- Rest the chicken 2 min, then slice into thick strips. While it rests, wilt the spinach in the same pan with any residual sauce for 30 seconds.
- Fry the eggs in a separate small pan with a little oil — sunny side up, 2–3 min, until the whites are set but the yolk is still runny.
- Divide rice between bowls. Add the spinach, then the sliced chicken with any pan juices. Top each bowl with a fried egg, spring onion, and sesame seeds.
Recipe notes
Gochujang varies a lot in heat level — start with 1 tbsp if you're spice-sensitive and taste before adding the rest.
Estimated nutrition per serving
610 kcal · 46g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.