Description
This Korean Chicken Rice Bowls recipe is a quick and flavorful meal packed with tender chicken, spicy gochujang sauce, and fresh veggies served over fluffy rice. Perfect for busy weeknights!
Ingredients
1 lb boneless, skinless chicken thighs, cut into bite-size pieces
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp honey or brown sugar
2 garlic cloves, minced
1 tsp grated ginger
2 cups cooked white or brown rice
1 cup shredded carrots
1 cup cucumber, sliced
1/2 cup kimchi (optional)
2 green onions, chopped
Sesame seeds for garnish
Instructions
- In a bowl, mix gochujang, soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger.
- Add chicken and marinate for at least 15 minutes.
- Heat a skillet over medium-high heat and cook the chicken until fully cooked, about 6–8 minutes.
- Divide rice into bowls. Top with cooked chicken, carrots, cucumber, kimchi, and green onions.
- Sprinkle with sesame seeds and serve.
Notes
You can swap chicken thighs for chicken breast.
Add a fried egg on top for extra richness.
Adjust gochujang to taste if you prefer milder heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 8g
- Sodium: 950mg