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.
1tspKorean red pepper flakes
1pound92% lean ground chicken
steamed white ricefor serving
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!
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.