Gochujang Chicken Rice Bowl

In a medium bowl, combine gochujang, soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and black pepper. Add the chicken thigh pieces and toss until every piece is evenly coated. Let the chicken marinate for at least 15 minutes for deeper flavor. If you have extra time, you can refrigerate it for up to 4 hours.

Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer and cook for 5–7 minutes, stirring occasionally, until the chicken develops a caramelized coating. Reduce the heat to medium and continue cooking for another 8–10 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F

Divide the cooked rice between four serving bowls. Top each bowl with the spicy gochujang chicken and arrange sliced cucumber around the bowl for a fresh crunch.

Sprinkle sliced green onions and sesame seeds over each bowl. Add extra gochujang sauce if you prefer more heat, then serve warm.