Korean Gochujang Grain Bowl

Cook the grain according to package directions; keep warm and set aside.

While grain cooks, prepare the gochujang glaze by whisking together gochujang paste, soy sauce, honey, sesame oil, minced garlic, and minced ginger in a small bowl until smooth.

Cut chicken into 1-inch cubes and season lightly with salt and pepper. Slice bell pepper into strips and thinly slice or julienne carrot. Roughly chop spinach and slice green onion.

Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until lightly browned on the surface, about 3–4 minutes.

Add bell pepper and carrot to the skillet and cook, stirring, for 2 minutes until slightly softened.

Pour the gochujang glaze over the chicken and vegetables, stirring to coat evenly. Continue cooking until the chicken is cooked through (165°F internal temperature) and vegetables are tender-crisp, about 3–5 minutes.

Add spinach to the skillet and stir until wilted, about 1 minute. Season with additional salt and pepper if needed.

Divide the cooked grain between two bowls. Top each bowl with the gochujang-glazed chicken and vegetable mixture.

Garnish with sliced green onion and sesame seeds. Serve warm.