Korean Chicken Rice Bowls Recipe: Flavorful, Savory, and Easy to Make
Korean Chicken Rice Bowls Recipe are a perfect combination of savory, sweet, and slightly spicy flavors that bring the vibrant tastes of Korean cuisine right into your kitchen. Tender, marinated chicken coated in a bold, gochujang-based sauce pairs beautifully with fluffy rice and fresh vegetables, creating a meal that’s as satisfying as it is colorful. The balance of textures and flavors makes each bite incredibly comforting, whether you’re enjoying a quick weeknight dinner or prepping meals for the week.
This recipe captures the essence of Korean-inspired cooking with simple, accessible ingredients while delivering a restaurant-quality experience at home. The versatility of Korean Chicken Rice Bowls allows you to customize your vegetables, proteins, and garnishes to suit your taste, making it a crowd-pleaser for families, friends, or solo meals.
Ingredients Needed
The following ingredients make 4 servings. Calorie counts are approximate.
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| Boneless, skinless chicken thighs | 1½ lbs (6 pieces) | 870 |
| Olive oil | 1 tablespoon | 120 |
| Garlic, minced | 4 cloves | 20 |
| Ginger, minced | 1 teaspoon | 2 |
| Gochujang (Korean chili paste) | 2 tablespoons | 60 |
| Soy sauce (low sodium) | 3 tablespoons | 30 |
| Honey | 2 tablespoons | 128 |
| Rice vinegar | 1 tablespoon | 3 |
| Sesame oil | 1 teaspoon | 40 |
| Cornstarch | 1 teaspoon | 10 |
| Water | 2 tablespoons | 0 |
| White or brown rice (uncooked) | 2 cups | 400 |
| Carrots, julienned | 1 cup | 50 |
| Cucumber, sliced | 1 cup | 16 |
| Green onions, chopped | 2 tablespoons | 5 |
| Sesame seeds (optional) | 1 teaspoon | 15 |
| Spinach or mixed greens (optional) | 1 cup | 7 |
Step-by-Step Cooking Instructions
- Cook the Rice
Prepare rice according to package instructions. Keep warm while preparing the chicken. - Prepare the Sauce
In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside. - Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear 5–6 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). - Thicken the Sauce
In a small bowl, mix cornstarch with water to make a slurry. Pour the sauce over the chicken, add the slurry, and cook 2–3 minutes until the sauce thickens and coats the chicken evenly. - Prepare Vegetables
Julienne carrots, slice cucumbers, and chop green onions. Lightly steam or sauté greens if using. - Assemble Bowls
Divide rice among four bowls. Top with chicken, vegetables, and greens. Garnish with sesame seeds and green onions. Serve immediately.
Tips for Customizing the Recipe
- Protein Variations: Swap chicken thighs with chicken breasts, shrimp, or tofu for a different twist.
- Vegetable Options: Include bell peppers, bok choy, or snap peas for extra color and nutrients.
- Spice Level: Adjust gochujang or add a dash of chili flakes for more heat.
- Rice Substitutes: Use cauliflower rice or quinoa for low-carb versions.
- Make-Ahead: Cook rice and chicken in advance; assemble bowls before serving for fresh taste.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~444 |
| Protein | 36 g |
| Fat | 18 g |
| Carbohydrates | 40 g |
| Fiber | 3 g |
| Sugar | 10 g |
| Sodium | 650 mg (varies with soy sauce) |
Serving Suggestions
- Serve with kimchi or pickled vegetables for an authentic Korean touch.
- Drizzle extra sauce over rice for added flavor.
- Pair with miso soup or a light cucumber salad.
- Add a fried or soft-boiled egg on top for extra richness.
Korean Chicken Rice Bowls Recipe: Flavorful, Savory, and Easy to Make
4
servings15
minutes20
minutes444
kcalIngredients
1½ lbs boneless, skinless chicken thighs (6 pieces)
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons gochujang (Korean chili paste)
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons water
2 cups uncooked white or brown rice
1 cup julienned carrots
1 cup sliced cucumber
2 tablespoons chopped green onions
1 teaspoon sesame seeds (optional)
1 cup spinach or mixed greens (optional)
Directions
- Cook the Rice: Prepare rice according to package instructions. Keep warm.
- Prepare the Sauce: Whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and cooked through (165°F / 74°C).
- Thicken the Sauce: Mix cornstarch and water to create a slurry. Pour sauce over chicken, add slurry, and cook 2–3 minutes until thickened.
- Prepare Vegetables: Julienne carrots, slice cucumber, chop green onions, and lightly sauté or steam greens if using.
- Assemble Bowls: Divide rice into 4 bowls. Top with chicken, vegetables, greens, sesame seeds, and green onions. Serve immediately.
Recipe Video
Notes
- Spice Adjustment: Control the heat by adjusting the amount of gochujang; reduce for mild flavor or add extra for more kick.
Protein Options: Chicken thighs are juicy and flavorful, but chicken breasts, shrimp, or tofu can also be used.
FAQs
1. Can I make Korean Chicken Rice Bowls ahead of time?
Yes! Cook the chicken and rice separately and store in airtight containers in the refrigerator for up to 4 days. Assemble bowls just before serving to keep vegetables fresh.
2. Is this recipe spicy?
The heat depends on the amount of gochujang used. Reduce for mild flavor or add extra for a spicier kick.
3. Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts are leaner and cook slightly faster. Be careful not to overcook to keep them juicy.
4. Can this recipe be made gluten-free?
Yes! Use tamari or a gluten-free soy sauce instead of regular soy sauce. Ensure other sauces and ingredients are also gluten-free.
5. What vegetables can I add?
Carrots, cucumbers, bell peppers, bok choy, snap peas, and spinach are all excellent choices. Adjust based on personal preference or what’s in season.
Conclusion
Korean Chicken Rice Bowls are a flavorful, versatile, and satisfying meal perfect for any occasion. The combination of tender chicken, spicy-sweet sauce, and fresh vegetables creates a harmonious dish that’s both nutritious and indulgent. Easy to prepare and customizable, this recipe is ideal for weeknight dinners, meal prep, or entertaining guests. Once tried, these Korean Chicken Rice Bowls are sure to become a staple in your meal rotation.
