Korean Gochujang-Glazed Chicken Thighs with Sesame Rice, Charred Bok Choy, and Quick-Pickled Daikon

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Tender chicken thighs get a sticky, sweet-spicy glaze in this weeknight Korean rice bowl that comes together faster than delivery. Charred baby bok choy and quick-pickled daikon add bright, crisp contrast to the rich, glossy meat. Nutty toasted sesame rice ties the whole bowl together for a balanced, deeply satisfying dinner.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 21 gFat
• 5 gSaturated Fat
• 64 gCarbs
• 4 gFiber
• 11 gSugar
• 38 gProtein
• 980 mgSodium
• 720 mgPotassium
• 145 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the quick-pickled daikon

• 1 medium daikon radish (about 8 oz), peeled and julienned
• 1/2 cup rice vinegar
• 1/2 cup water
• 2 tbsp granulated sugar
• 1 tsp kosher salt

For the gochujang chicken

• 6 boneless, skinless chicken thighs (about 1 1/2 lb)
• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 4 garlic cloves, finely grated
• 1 tbsp fresh ginger, grated
• 1 tbsp rice vinegar

For the sesame rice

• 2 cups short-grain white rice, rinsed
• 1 tbsp toasted sesame seeds
• 1 tsp toasted sesame oil
• 1/4 tsp kosher salt

For the charred bok choy and garnish

• 6 baby bok choy, halved lengthwise
• 1 tbsp vegetable oil
• 1 garlic clove, thinly sliced
• 1 tbsp soy sauce
• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds

Directions

1. Combine rice vinegar, water, sugar, and salt in a bowl, stirring until dissolved. Add the julienned daikon, pressing down to submerge, and set aside to pickle for at least 20 minutes.
2. In a large bowl, whisk together gochujang, soy sauce, honey, sesame oil, grated garlic, ginger, and rice vinegar. Add the chicken thighs and turn to coat thoroughly. Let marinate at room temperature for 20 minutes (or up to 8 hours refrigerated).
3. Meanwhile, combine the rinsed rice with 2 1/2 cups water in a rice cooker or heavy pot. Cook until tender, about 18-20 minutes. Fluff with a fork, then stir in the sesame oil, salt, and toasted sesame seeds. Cover to keep warm.
4. Heat a large cast-iron skillet over medium-high heat. Lift the chicken from the marinade, letting excess drip off, and sear until deeply charred and cooked through, 5-6 minutes per side (internal temperature 165°F). Transfer to a board and let rest 5 minutes before slicing.
5. Wipe out the skillet, add the vegetable oil, and heat over high until just smoking. Place the bok choy cut-side down and sear undisturbed for 2-3 minutes until charred. Add the sliced garlic and soy sauce, toss for 30 seconds, and remove from heat.
6. Divide the sesame rice among 4 shallow bowls. Arrange sliced chicken, charred bok choy, and a small mound of pickled daikon alongside. Drizzle a little of the pickle brine over the rice if desired, and finish with sliced scallions and extra toasted sesame seeds.

Cook’s Notes

• Marinate the chicken up to 8 hours in the refrigerator for deeper, more developed flavor.
• For the best char on the bok choy, make sure the skillet is ripping hot and don't move the pieces once you set them down.
• Always rinse short-grain rice until the water runs clear to remove excess starch and get fluffy, separate grains.
• Reserve leftover pickle brine and whisk it with a little neutral oil for a bright, tangy salad dressing.
• If using chicken breasts instead, pound them to even 3/4-inch thickness and reduce cooking time to about 4 minutes per side to prevent drying out.

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