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Korean Chicken Rice Bowls Recipe

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This Korean Chicken Rice Bowls recipe combines tender chicken, sweet and spicy gochujang sauce, and fluffy rice for an easy, flavorful weeknight meal. Perfect for anyone craving bold Korean-inspired flavors at home.

Ingredients

Scale

  • 1 lb boneless, skinless chicken thighs (cut into bite-size pieces)

  • 1 tablespoon vegetable oil

  • 2 cloves garlic, minced

  • 1 tablespoon ginger, minced

  • 1/4 cup soy sauce

  • 2 tablespoons gochujang (Korean chili paste)

  • 1 tablespoon honey

  • 1 teaspoon sesame oil

  • 2 cups cooked white rice

  • 1/2 cup shredded carrots

  • 1/2 cup sliced cucumbers

  • 2 green onions, sliced

  • 1 tablespoon sesame seeds

  • Optional: fried egg, kimchi for serving

Instructions

  1. In a bowl, mix soy sauce, gochujang, honey, and sesame oil for the sauce. Set aside.

  2. Heat vegetable oil in a skillet over medium heat. Add chicken, season lightly with salt, and cook until browned.

  3. Add garlic and ginger; sauté 1 minute.

  4. Pour sauce over chicken and stir to coat. Cook 3–4 minutes until sauce thickens and chicken is fully cooked.

  5. Serve over cooked rice. Top with carrots, cucumbers, green onions, sesame seeds, and optional toppings like a fried egg or kimchi.

Notes

  • Use chicken breast instead of thighs for a leaner option.

  • Add steamed spinach or sautéed mushrooms for extra veggies.

  • Store leftovers in an airtight container for up to 3 days.

Nutrition

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