Description
There’s something magical about a warm bowl of rice topped with tender, flavorful chicken and vibrant veggies. Korean Chicken Rice Bowls bring together the best of comfort food and bold, exciting flavors. These bowls are perfect for a busy weeknight dinner or a casual weekend meal with friends. The recipe is packed with umami goodness from classic Korean ingredients, creating a dish that’s satisfying, nourishing, and full of character.
This dish holds a special place in my heart because it’s a fusion of hearty rice bowls and the spicy, tangy, and savory flavors that Korean cuisine is celebrated for. It’s a quick and easy way to enjoy a taste of Korea right in your kitchen. Whether you’re new to Korean flavors or already a fan, these rice bowls are bound to become a family favorite.
Ingredients
- Chicken thighs (boneless, skinless): 1 pound, cut into bite-sized pieces
- Soy sauce: 1/4 cup
- Sesame oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, grated
- Honey: 2 tablespoons
- Gochujang (Korean chili paste): 2 tablespoons
- Rice vinegar: 1 tablespoon
- Cooked rice: 4 cups (white or brown rice)
- Carrots: 1 cup, shredded or thinly sliced
- Cucumber: 1 cup, thinly sliced
- Green onions: 1/2 cup, sliced
- Eggs: 4 (optional, for frying or poaching)
- Sesame seeds: 2 tablespoons, for garnish
- Kimchi: 1/2 cup (optional, for serving)
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together soy sauce, sesame oil, garlic, ginger, honey, gochujang, and rice vinegar. Add the chicken pieces and toss to coat evenly. Cover and let marinate for at least 30 minutes in the fridge.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken to the skillet and cook for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and slightly caramelized.
- Prep the Veggies and Rice: While the chicken cooks, prepare your rice and chop the vegetables. Arrange carrots, cucumber, and green onions on a platter for easy assembly.
- Fry the Eggs (Optional): If using eggs, heat a small skillet with a bit of oil and fry each egg to your desired doneness. A runny yolk adds a rich, luxurious touch to the bowls.
- Assemble the Bowls: Start by adding a generous scoop of rice to each bowl. Top with the cooked chicken, fresh veggies, and a fried egg if using. Sprinkle sesame seeds and green onions on top for garnish.
- Serve and Enjoy: Serve your bowls with kimchi on the side for an extra layer of flavor. Mix everything together before digging in for the ultimate bite!
Notes
- For a vegetarian version, substitute the chicken with tofu or tempeh.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.