Korean Chicken Rice Bowls Recipe

There’s something magical about the sizzle of marinated chicken hitting a hot skillet—the spicy, garlicky aroma fills the kitchen and instantly makes your mouth water. These Korean Chicken Rice Bowls deliver bold flavor, satisfying texture, and pure comfort in every bite.

this Recipe

I first made these bowls on a rainy Tuesday when all I craved was something cozy and quick. Since then, they’ve become a go-to dinner in our house, perfect for busy nights when you want something homemade, delicious, and just a little bit spicy.

Once you try this recipe, you’ll see why it’s earned a permanent spot in our weekly rotation. Let’s dive in!

Why You’ll Love These Korean Chicken Rice Bowls

Get ready to meet your new weeknight dinner MVP. These Korean Chicken Rice Bowls are bursting with flavor, surprisingly easy to whip up, and endlessly customizable.

They’re quick and easy. From prep to plate in under 30 minutes, this recipe is perfect for those nights when you're short on time but still want something tasty and homemade. No fancy steps, just bold flavor fast.

Perfect for meal prep. Make a double batch on Sunday and enjoy lunch or dinner all week long. The flavors get even better over time, making this dish a dream for busy folks.

Budget-friendly but big on flavor. With simple, affordable ingredients like rice, chicken thighs, and pantry staples for the marinade, this meal won't break the bank.

Versatile for every eater. Whether you're feeding picky kids, adding veggies for extra nutrition, or making it low-carb by swapping rice for cauliflower rice, this dish adapts beautifully.

Once you get the hang of this base recipe, you’ll find yourself making little tweaks and additions based on what you’ve got in your fridge—because it’s just that flexible.

Ingredients Notes

The beauty of these Korean Chicken Rice Bowls lies in the way humble ingredients come together to make something deeply flavorful and satisfying. Each one plays a key role, so here’s a closer look at what you’ll need.

Chicken thighs are the star of this dish. I love using boneless, skinless thighs because they stay juicy and flavorful even with high-heat cooking. Their rich taste holds up well to the bold marinade. If you prefer white meat, chicken breast will work, but keep an eye on the cook time to prevent dryness.

Soy sauce, brown sugar, and gochujang form the base of the marinade. This trio creates the iconic balance of salty, sweet, and spicy that's characteristic of Korean flavors. Gochujang, a fermented red chili paste, brings heat and depth—if you’ve never tried it, you’re in for a treat.

Fresh garlic and ginger bring the whole dish to life. There’s really no substitute for the warmth and punch they provide. I recommend grating them fresh for maximum flavor, though jarred versions can work in a pinch.

Cooked white rice acts as the comforting base of this bowl. Short-grain rice, like jasmine or sushi rice, is my favorite—it’s sticky enough to soak up all that glorious sauce. Brown rice or even quinoa can be used if you want to go whole grain.

You'll also want a few toppings for freshness and crunch. Sliced cucumbers, shredded carrots, green onions, and a drizzle of sesame oil elevate the bowl and balance the heat. For extra flair, I love sprinkling toasted sesame seeds and adding a fried egg on top.

No special equipment needed here—just a good nonstick or cast-iron skillet, a mixing bowl for the marinade, and a pot or rice cooker for your rice.

How To Make These Korean Chicken Rice Bowls

Making these bowls is easier than you might think. With just a few simple steps, you’ll have a restaurant-worthy meal on the table in no time.

Start by marinating your chicken. In a medium bowl, combine soy sauce, brown sugar, gochujang, garlic, and ginger, then toss in your chopped chicken thighs. Let this mixture sit for at least 15 minutes—though 30 or even overnight is better if you have the time. The longer it marinates, the deeper the flavor.

While the chicken is marinating, cook your rice. I typically go for jasmine rice and use a rice cooker for hands-off ease. If cooking on the stovetop, use the absorption method and fluff the rice once it’s done.

Next, heat a large skillet over medium-high heat and add a bit of neutral oil (canola or vegetable work well). Once hot, add the marinated chicken in a single layer. Let it sear undisturbed for a few minutes to build that beautiful caramelized crust before stirring.

Cook the chicken for 7–9 minutes, stirring occasionally, until it’s cooked through and nicely browned. You’ll know it’s ready when the sauce has thickened slightly and the chicken is deeply glazed and glossy.

Now it’s time to assemble. Scoop some rice into each bowl, top with a generous spoonful of chicken, and finish with your favorite toppings. I love adding crisp cucumber slices, shredded carrots, a few scallions, and a drizzle of toasted sesame oil for richness. A fried or soft-boiled egg on top takes this bowl to the next level.

From start to finish, you’re looking at about 30 minutes, including prep and cook time. The result is a comforting, spicy-sweet rice bowl you’ll crave again and again.

Storage Options

These Korean Chicken Rice Bowls are ideal for make-ahead meals. You can easily store leftovers and enjoy them all week long with just a bit of reheating.

For the fridge, store the chicken and rice separately if possible to keep textures ideal. Use airtight containers, and they’ll stay fresh for up to 4 days.

To freeze, portion out the cooked chicken and rice into individual servings and store them in freezer-safe containers. They’ll keep well for up to 2 months. Just be sure to let everything cool completely before freezing.

When you're ready to reheat, use the microwave for convenience or warm the chicken in a skillet with a splash of water to keep it moist. Add fresh toppings after reheating to restore that just-made vibe.

Variations and Substitutions

One of the best things about this dish is how endlessly adaptable it is. Whether you’re trying to use up leftovers or catering to specific dietary needs, there’s a version of this bowl for everyone.

If you’re avoiding meat, try swapping the chicken for tofu or tempeh. Just press out the excess moisture and pan-fry before adding the marinade. The sauce clings beautifully and adds bold flavor to plant-based proteins.

Want to go low-carb? Use cauliflower rice instead of traditional rice. It soaks up the sauce just as well and keeps the meal light and veggie-forward.

For a gluten-free version, make sure your soy sauce is tamari or gluten-free certified, and double-check your gochujang brand—some contain wheat.

Don’t have gochujang on hand? While nothing can quite replace its unique flavor, a mix of sriracha, soy sauce, and a touch of miso paste can work in a pinch.

You can also mix up the veggies! Add sautéed spinach, kimchi, or even roasted broccoli for a nutrition boost. This dish is an excellent canvas for whatever you love (or need to use up in your fridge).

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