A weeknight bowl built on gochujang sauce and whatever protein you have time for; here, chicken thighs cook fast in that sticky heat. The sauce does the work, leaving you to steam rice and build your bowl. Serve in bowls over rice with whatever vegetables need eating.

Serves 2. 25 minutes, 15 at the stove.

About 1230 calories a serving, 72 g protein, 140 g carbohydrate, 39 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a pot, add 1 teaspoon salt and 1 cup rice, stir once, lower heat to low, cover, and cook for 15 minutes until water is absorbed. Set the pot to the side while you cook the chicken.15 min
2. Cut 1 pound boneless chicken thighs into 2-inch pieces and pat dry. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, working in batches if needed, add the chicken and let it sit without moving for 2 minutes on the first side to brown.2 min
3. Stir the chicken and cook for another 4 minutes until browned on the second side, breaking it into smaller pieces. Mince 3 cloves garlic and add to the pan along with 1 cup of the Korean barbecue and wing sauce, stir well, and let it bubble gently.5 min
4. Cook for 3 minutes, stirring occasionally, until the sauce thickens and coats the chicken. Taste and add salt and pepper if needed.3 min
5. Divide the rice between two bowls, spoon the chicken and sauce over the rice, scatter sliced green onions and cucumber on top, and serve right away.

Note Swap boneless thighs for skin-on thighs or drumsticks, increasing cooking time to 12 minutes. Leftovers keep in the fridge for three days and reheat well with a splash of water in a skillet. Serve with kimchi on the side or a poached egg on top of the bowl.