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Korean Chicken Rice Bowls Recipe

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These Korean Chicken Rice Bowls are a flavorful, quick, and healthy meal perfect for busy weeknights. Made with tender marinated chicken, steamed rice, and crisp vegetables, all topped with a spicy gochujang sauce, this dish brings authentic Korean flavor to your table in under 30 minutes. Great for meal prep or family dinners, this easy chicken rice bowl is sure to become a favorite!

Ingredients

Scale

  • 1 lb boneless skinless chicken thighs or breasts, sliced

  • 2 tbsp soy sauce

  • 1 tbsp gochujang (Korean chili paste)

  • 1 tbsp sesame oil

  • 1 tbsp honey or brown sugar

  • 2 cloves garlic, minced

  • 1 tsp grated ginger

  • 2 cups cooked jasmine or short-grain white rice

  • 1 cup shredded carrots

  • 1 cup cucumber slices

  • 1/2 cup kimchi (optional)

  • 2 green onions, sliced

  • Sesame seeds, for garnish

Instructions

  1. Marinate the Chicken: In a bowl, mix soy sauce, gochujang, sesame oil, honey, garlic, and ginger. Add chicken and marinate for 15–30 minutes.

  2. Cook the Chicken: Heat a pan over medium-high heat. Cook chicken for 5–7 minutes until fully cooked and slightly caramelized.

  3. Assemble the Bowls: Divide rice into bowls. Top with cooked chicken, shredded carrots, cucumber, and kimchi.

  4. Garnish and Serve: Sprinkle with green onions and sesame seeds. Drizzle with extra gochujang or a soy-sesame sauce if desired.

Notes

  • For extra flavor, let the chicken marinate overnight.

  • Substitute brown rice or cauliflower rice for a healthier option.

  • Add a fried egg on top for a Korean bibimbap-style variation.

Nutrition

Find it online: https://avarecipes.com/korean-chicken-rice-bowls-recipe/