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!
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:
- In a bowl, whisk together soy sauce, gochujang, honey, sesame oil, rice vinegar, garlic, ginger, and black pepper.
- Add the diced chicken and toss to coat. Let marinate for 15 minutes (or up to 1 hour for deeper flavor).
- 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:
- Divide the cooked rice into serving bowls.
- Top with Korean chicken, sliced cucumber, julienned carrot, and kimchi.
- 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