Korean Chicken Bowl

Why You’ll Love This Recipe

• Fast & Easy – Ready in 30 minutes!
• Bold Korean Flavors – A perfect balance of spicy, sweet, and umami.
• Customizable – Use your favorite veggies and toppings.

Ingredients

For the Korean Chicken:

• 1 lb (450g) boneless, skinless chicken thighs or breasts, diced
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp honey or brown sugar
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• ½ tsp ginger, grated
• ½ tsp black pepper

For the Bowl:

• 2 cups cooked rice (white, brown, or jasmine)
• 1 small cucumber, thinly sliced
• 1 medium carrot, julienned
• ½ cup kimchi (optional, for extra tang)
• 2 tbsp green onions, chopped
• 1 tbsp sesame seeds
• 1 fried or soft-boiled egg (optional but delicious)

Instructions

Marinate & Cook the Chicken:

1. In a bowl, whisk together soy sauce, gochujang, honey, sesame oil, rice vinegar, garlic, ginger, and black pepper.
2. Add the diced chicken and toss to coat. Let marinate for 15 minutes (or up to 1 hour for deeper flavor).
3. Heat a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and fully cooked.

Assemble the Bowls:

1. Divide the cooked rice into serving bowls.
2. Top with Korean chicken, sliced cucumber, julienned carrot, and kimchi.
3. Garnish with green onions, sesame seeds, and a fried or soft-boiled egg.

Tips & Variations

• Swap chicken for tofu or shrimp for a different protein option.
• Add sautéed spinach or mushrooms for extra veggies.
• Drizzle with sriracha mayo for an extra creamy kick.
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  Korean Chicken Bowl

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  • Author: Ava
  • Total Time: 30min
  • Yield: 3servings

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  Description

  This Korean Chicken Bowl is bursting with bold, sweet, spicy, and savory flavors. Juicy, marinated chicken is served over rice with crisp veggies, kimchi, and a delicious gochujang-based sauce. It’s a quick, easy, and satisfying meal that brings Korean-inspired flavors straight to your table!

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  Ingredients

  For the Korean Chicken:

  • 1 lb (450g) boneless, skinless chicken thighs or breasts, diced
  • 2 tbsp soy sauce
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp honey or brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • ½ tsp ginger, grated
  • ½ tsp black pepper

  For the Bowl:

  • 2 cups cooked rice (white, brown, or jasmine)
  • 1 small cucumber, thinly sliced
  • 1 medium carrot, julienned
  • ½ cup kimchi (optional, for extra tang)
  • 2 tbsp green onions, chopped
  • 1 tbsp sesame seeds
  • 1 fried or soft-boiled egg (optional but delicious)

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  Instructions

  Marinate & Cook the Chicken:

  1. In a bowl, whisk together soy sauce, gochujang, honey, sesame oil, rice vinegar, garlic, ginger, and black pepper.
  2. Add the diced chicken and toss to coat. Let marinate for 15 minutes (or up to 1 hour for deeper flavor).
  3. Heat a skillet over medium-high heat.
  4. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and fully cooked.

  Assemble the Bowls:

  1. Divide the cooked rice into serving bowls.
  2. Top with Korean chicken, sliced cucumber, julienned carrot, and kimchi.
  3. Garnish with green onions, sesame seeds, and a fried or soft-boiled egg.

  Notes

  • Swap chicken for tofu or shrimp for a different protein option.
  • Add sautéed spinach or mushrooms for extra veggies.
  • Drizzle with sriracha mayo for an extra creamy kick.

  • Prep Time: 15min
  • Cook Time: 20min
  • Category: Dinner, Main Course, Bowl
  • Method: Stovetop
  • Cuisine: Korean-Inspired, Asian Fusion