Lean ground chicken cooked in a Korean sauce with gochujang and soy sauce, over white steamed rice and julienned cucumbers in a floral pioneer woman bowl and wooden chopsticks on the side
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Korean Chicken Rice Bowls

These Korean Chicken Rice Bowls take less than 15 minutes to make, so they’re a great option for quick weeknight meals or in the summertime when you want to limit having the stove on. 
Course Main Course
Cuisine korean
Keyword korean chicken rice bowls
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 -4
Calories 373kcal

Ingredients

  • 3 tbsp soy sauce
  • 2 tbsp gochujang
  • 2 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp Korean red pepper flakes
  • 1 tbsp grapeseed oil
  • 1 pound 92% lean ground chicken
  • 1/3 cup sliced scallions
  • 2 tbsp minced garlic
  • 1/2 teaspoon grated ginger
  • 1 cucumber shredded
  • steamed white rice for serving

Instructions

  • Whisk to combine the soy sauce, gochujang, honey, sesame oil and red pepper flakes in a small bowl.
  • Heat a large nonstick skillet over high heat. When hot, add the grapeseed oil and ground chicken. Use a spatula to break the meat up into small pieces, and brown for about 5 minutes, until the meat is cooked through.
  • Add the scallions, garlic and ginger to the pan, and cook for 1 minute.
  • Add the sauce to the pan, and simmer over medium heat for 2-3 minutes, until it coats the ground meat well.
  • Serve the chicken in bowls with the shredded cucumber and rice. Enjoy!

Notes

  • Feel free to use low-sodium soy sauce: As made per the recipe, the meat mixture on it own is salty, but when eaten with the plain rice and plain cucumber, I find it works. If you’re concerned about salt, I suggest using a low-sodium soy sauce.
  • What is gochujang? It’s a Korean red chili paste condiment that’s savory, sweet, and spicy (though I’ve found that the spiciness really varies).
  • Where to find gochujang: I have found it in many Asian sections of the grocery store, and I know Whole Foods carries it.
  • How to reheat this dish: Warm it up in a skillet over medium heat for about 5 minutes, with a few tablespoons of water added, stirring often. Or microwave it.
  • Storing leftovers: This dish will keep in the fridge for 3-4 days, and reheats well.
  • Freezing leftovers: The meat mixture and rice both freeze well, and will keep for 1-2 months.

Nutrition

Calories: 373kcal | Carbohydrates: 22g | Protein: 30g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 130mg | Sodium: 1408mg | Fiber: 2g | Sugar: 14g