Description
A savory, spicy, and wholesome Korean chicken rice bowl featuring marinated chicken thighs, fresh vegetables, and fluffy jasmine rice – perfect for lunch or dinner.
Ingredients
Scale
- 2 cups jasmine rice
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons gochujang (Korean chili paste)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon rice vinegar
- 1 cucumber, thinly sliced
- 1 cup carrots, julienned
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- Optional: Kimchi
- Optional: Fried or poached egg
- Optional: Avocado slices
Instructions
- Rinse jasmine rice under cold water until clear; cook according to package or in a rice cooker.
- In a bowl, combine gochujang, soy sauce, sesame oil, honey, garlic, ginger, and rice vinegar to make marinade.
- Cut chicken into bite-sized pieces, coat in marinade, cover, and refrigerate for at least 30 minutes.
- Heat skillet over medium-high heat; cook marinated chicken 5–7 minutes until done and caramelized.
- Slice cucumber and julienne carrots.
- Divide cooked rice into bowls; top with chicken, cucumber, and carrots.
- Sprinkle sesame seeds and green onions. Add kimchi, egg, or avocado if desired.
Notes
Marinate the chicken overnight for best flavor. Use a hot skillet for a good sear. Rinse the rice to avoid a gummy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: korean chicken, rice bowl, gochujang, quick dinner, spicy chicken