Korean Chicken Rice Bowls Recipe

There’s something deeply comforting about a warm bowl of rice topped with juicy, flavorful Korean-style chicken. The sweet-savory glaze clings to every bite, balanced by crisp veggies and a drizzle of spicy mayo for a crave-worthy finish.

this Recipe

I first whipped this up on a night when takeout just wasn’t an option—and honestly, I haven’t looked back since. It’s now a go-to dinner that hits every mark: fast, filling, and packed with bold flavors that satisfy every time. Whether you're cooking for one or feeding a family, this dish makes dinner feel special with minimal effort.

Let’s dive into what makes these Korean Chicken Rice Bowls so irresistible.

Why You’ll Love This Korean Chicken Rice Bowl Recipe

Get ready to fall head over heels for your new favorite weeknight dinner. These Korean Chicken Rice Bowls bring together bold flavors, fresh textures, and a quick prep time that works for even the busiest schedules.

First off, it’s incredibly fast to make. You’ll have dinner on the table in under 30 minutes, with most of the time spent letting the chicken soak up that mouthwatering marinade. Perfect for those nights when you’re racing the clock but still want something homemade.

This recipe is super budget-friendly, using everyday pantry staples and affordable ingredients. With just a few sauces and a pack of chicken thighs or breasts, you’ve got everything you need for a full-flavored dish that feels like takeout—without the delivery fee.

It’s also endlessly customizable. Not a fan of spicy? Skip the gochujang. Want to go low-carb? Swap out the rice for cauliflower rice or shredded cabbage. It’s easy to tailor these bowls to whatever you have on hand or whatever your dietary preferences may be.

Lastly, the flavor payoff is huge. The combination of garlic, ginger, soy, and sesame creates a sauce that’s sweet, salty, and just a touch smoky—especially when it caramelizes on the chicken in the pan. Paired with fluffy rice and crunchy toppings, every bite is perfectly balanced.

Now that your mouth is probably watering, let’s talk ingredients.

Ingredient Notes

The beauty of these Korean Chicken Rice Bowls lies in the perfect marriage of simple, powerful ingredients. Each component brings a layer of texture or flavor that makes the whole bowl sing.

Boneless, skinless chicken thighs are my preferred protein for this dish. They stay juicy during cooking and soak up the marinade beautifully, resulting in deeply flavorful, tender bites. You can use chicken breast if you prefer, but thighs bring a richness that’s hard to beat.

The marinade is where the magic happens. A blend of soy sauce, brown sugar, garlic, ginger, sesame oil, and a spoonful of gochujang gives the chicken that signature Korean BBQ flavor—slightly sweet, umami-rich, and just enough heat to keep things exciting.

Steamed white rice serves as the base and offers a mild backdrop that lets the saucy chicken shine. I usually use jasmine or short-grain white rice for the best texture, but feel free to use brown rice or even quinoa for a healthier spin.

For the toppings, I love to add shredded carrots, sliced cucumber, and green onions. They bring a crisp freshness that contrasts perfectly with the warm, glazed chicken. A sprinkle of sesame seeds and a drizzle of spicy mayo take it over the top.

You won’t need much in the way of equipment—just a mixing bowl for the marinade, a nonstick skillet or wok for cooking, and a pot for the rice. This is a one-pan meal at its finest.

How to Make This Korean Chicken Rice Bowl

Making these rice bowls is straightforward, and the payoff is way beyond the effort required. Here’s how it all comes together.

Start by making the marinade. In a large bowl, whisk together soy sauce, brown sugar, minced garlic, freshly grated ginger, sesame oil, and gochujang until smooth. Add the sliced chicken and toss to coat. Let it marinate for at least 15 minutes—though longer is better if you have the time.

While the chicken marinates, cook your rice. Bring a pot of water to a boil or use a rice cooker if you have one. The goal is perfectly fluffy rice that will soak up all the saucy goodness from the chicken. Once done, cover to keep warm while you prep the rest.

Heat a nonstick skillet over medium-high heat. Add a drizzle of oil, then lay the marinated chicken pieces in a single layer. Don’t overcrowd the pan; work in batches if needed. Cook for about 4-5 minutes on each side, letting the sauce thicken and the chicken caramelize slightly around the edges.

While the chicken cooks, prep your toppings. Thinly slice cucumbers, shred your carrots, and finely chop green onions. You can also stir together a quick spicy mayo by mixing mayonnaise with a bit of sriracha or gochujang—totally optional, but highly recommended.

To assemble, scoop a generous portion of rice into each bowl. Top with a handful of veggies, then pile on the hot, saucy chicken. Drizzle with spicy mayo, sprinkle with sesame seeds, and garnish with more green onions if you’d like. Serve immediately and enjoy every bite.

From start to finish, this recipe takes about 30 minutes. It’s ideal for weeknights when you want something satisfying without spending hours in the kitchen.

Storage Options

Got leftovers? You’re in luck—these bowls store beautifully.

If you’re planning ahead, keep the chicken, rice, and veggies in separate airtight containers in the fridge. This keeps everything fresh and prevents the rice from getting soggy. Properly stored, they’ll last up to 4 days.

You can also portion the bowls into individual meal-prep containers for grab-and-go lunches. Just hold off on adding any sauce or mayo until you’re ready to eat to keep things crisp and flavorful.

To reheat, microwave the chicken and rice together until hot, about 1-2 minutes depending on your microwave. Add a splash of water or broth to the rice if it’s a little dry. Freshen it up with a handful of veggies and sauce, and it’ll taste just like new.

These bowls aren’t ideal for freezing, as the texture of the chicken and veggies can change, but the cooked chicken alone can be frozen for up to 2 months if you want to stash some away for a future dinner.

Variations and Substitutions

One of the best things about this recipe is how easy it is to make it your own. It’s a blank canvas for flavor and creativity.

If you’re not into spicy food, you can leave out the gochujang entirely. The marinade will still have plenty of flavor from the garlic, ginger, and soy. For a little kick without the heat, try a splash of rice vinegar or lime juice for brightness.

Swap the chicken for tofu or shrimp if you're looking for a different protein option. Tofu works especially well—just press it beforehand so it crisps up nicely in the pan and soaks in all that delicious marinade.

Want to make it low-carb? Sub the white rice for cauliflower rice or a base of stir-fried cabbage and carrots. You’ll still get all the flavor and texture with fewer carbs and calories.

Add a fried egg on top for a Korean bibimbap-style twist. The runny yolk blends into the sauce and rice, making the whole bowl extra luscious.

You can even change up the sauce entirely—try a teriyaki glaze, or use hoisin for a sweeter profile. This recipe adapts to whatever you’re craving or whatever’s already in your fridge.

Don’t be afraid to get creative. These bowls are endlessly flexible, and once you’ve made them once, you’ll find yourself coming back to them again and again with your own twists.

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