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Korean Chicken Rice Bowls Recipe

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Discover the delicious taste of Korean Chicken Rice Bowls featuring tender marinated chicken, fresh vegetables, and savory Korean-inspired sauce served over fluffy rice. A quick, healthy meal packed with bold flavors perfect for any night of the week!

Ingredients

Scale

  • 1 lb boneless, skinless chicken thighs, diced

  • 2 cups cooked white rice (or brown rice)

  • 2 tablespoons soy sauce

  • 1 tablespoon gochujang (Korean chili paste)

  • 1 tablespoon sesame oil

  • 2 cloves garlic, minced

  • 1 tablespoon brown sugar

  • 1 tablespoon rice vinegar

  • 1 cup shredded carrots

  • 1 cup cucumber, thinly sliced

  • 2 green onions, chopped

  • Sesame seeds, for garnish

Instructions

  • In a bowl, combine soy sauce, gochujang, sesame oil, minced garlic, brown sugar, and rice vinegar to create the marinade.

  • Toss the diced chicken in the marinade and let it sit for at least 15 minutes.

  • Heat a skillet over medium heat and cook the marinated chicken until fully cooked (about 6-8 minutes).

  • Assemble bowls by layering rice, cooked chicken, shredded carrots, cucumber slices, and green onions.

  • Drizzle any extra sauce from the skillet over the bowls and sprinkle with sesame seeds.

 

  • Serve immediately.

Notes

  • Substitute chicken thighs with chicken breast for a leaner option.

  • Adjust gochujang quantity to control spice level.

 

  • Add pickled veggies for extra zing.

Nutrition

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