Photo: Con Poulos; Styling: Helen Crowther
Hands-on Time
35 Mins
Total Time
1 Hour 25 Mins
Serves 6 (serving size: 1 cup chicken mixture and 3/4 cup rice)

Gochujang is an indispensable Korean sauce based on fermented soybeans and chiles. You'll find it in Asian markets, or seek out Annie Chun's brand, which is more widely available.

How to Make It

Step 1

Combine the first 8 ingredients in a large bowl. Stir in chicken. Cover and marinate 30 minutes.

Step 2

Place rice in a medium saucepan; cover with water to 2 inches above rice. Stir rice; drain. Repeat procedure twice. Add 1 1/2 cups water to drained rice in pan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 20 minutes. Remove from heat; let stand 10 minutes.

Step 3

While rice cooks, bring 1/3 cup water to a boil in a Dutch oven. Add chicken mixture; bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until mixture thickens, stirring occasionally. Remove from heat; stir in green onion tops and spinach. Sprinkle with sesame seeds. Serve with rice.

Ratings & Reviews

JessicaJJM's Review

October 29, 2014
awesome dish. Spicy! used a different type of chili sauce as I could not find Korean. Did need to cook both the rice and chicken an extra 15 minutes however.

ckohanke's Review

May 23, 2014

sukeedog's Review

February 15, 2014

CarrieLMB's Review

January 03, 2014
Really nice recipe; tons of flavor even with some changes I had to make - used regular chile sauce instead of Korean, used chicken breast instead of thighs, forgot the sesame oil and of course didn't use rice. DH went back for seconds!

Onecentinvegas's Review

December 21, 2013
YUMZ! This was very, very good. Followed the recipe but made regular jasmine rice, no red chili flakes and forgot to add the sesame seeds. Easy, cheap and delicious! Husband agreed this was unusually good. The gochujang I got was a little on the hot side, but really made the dish. Will make again for sure.

scjscjscj's Review

October 27, 2013
Delicious and spicy! I followed the recipe except I made jasmine rice. It took a bit tho thicken up, but it got there. The spinach was great in it.

JoeHendricks's Review

October 03, 2013
Used kale instead of spinach, otherwise as in recipe. Great!

EICrabb's Review

October 01, 2013
Delicious! Very flavorful. A bit hot for my taste would leave the crushed red pepper out next time. Also, thickened the sauce up as it didn't thicken enough for me. Will definitely do this one again!

steponme's Review

March 21, 2013
Nice and spicy; easy to prepare, tasty week night meal. Served with a rice mixture of jazmine and brown rice (cooked rices seperately).

redcucina's Review

February 10, 2013
This is excellent exactly as directed. Perfect amount of spicy heat in the dish. Only wish it had made a larger batch!