Go Back
To make these spicy Korean chicken bowls, you need some key items. Here’s what you will need: - 1 lb boneless, skinless chicken thighs, sliced - 1 cup jasmine rice - 1 1/2 cups water These main ingredients form the base of your dish. Chicken thighs keep the meat juicy and tender. Jasmine rice adds a nice touch of flavor and texture. The right mix of condiments and seasonings will bring your chicken to life. Here are the essentials: - 2 tablespoons gochujang (Korean chili paste) - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 garlic cloves, minced - 1 teaspoon ginger, grated - 1 tablespoon honey or maple syrup These ingredients create a rich and spicy sauce. Gochujang gives it a kick while honey balances the heat. Sesame oil adds a nutty depth that makes everything better. Fresh veggies and garnishes add color and crunch. You will need: - 1 cup broccoli florets - 1 cup carrots, julienned - 1/2 cup green onions, sliced - Sesame seeds for garnish Broccoli and carrots provide a nice crunch and vibrant colors. The green onions on top add a fresh taste, while sesame seeds provide a lovely finish. This combination makes each bite exciting! To start, mix gochujang, soy sauce, sesame oil, minced garlic, grated ginger, and honey in a bowl. This mix gives the chicken a great flavor. Add the sliced chicken thighs to the bowl. Make sure each piece gets coated well. Let it sit for at least 30 minutes. You can also put it in the fridge for up to 2 hours for more flavor. Rinse jasmine rice under cold water until it looks clear. This step helps remove extra starch. Then, put the rinsed rice and water in a saucepan. Bring it to a boil. Once it boils, lower the heat to low. Cover the pot and let it simmer for about 18 to 20 minutes. Your rice will be fluffy and ready to serve. Heat a large skillet over medium-high heat. Once hot, add the marinated chicken. Cook it for about 7 to 10 minutes. Stir it occasionally. The chicken should turn brown and cook all the way through. You want it juicy and flavorful. While the chicken cooks, fill a small pot with water and bring it to a boil. Add the broccoli florets and julienned carrots. Blanch them for 2 to 3 minutes. You want them bright and tender-crisp. After that, drain the water and set the veggies aside. Take the cooked rice and fluff it with a fork. Divide the rice among serving bowls. Next, place the spicy chicken on top of the rice. Arrange the blanched broccoli and carrots on the side. This makes the bowl look colorful and appetizing. To finish, sprinkle sliced green onions and sesame seeds over each bowl. This adds crunch and extra flavor. Serve the bowls right away and enjoy your meal! Marinating your chicken is key for great flavor. In a bowl, mix gochujang, soy sauce, sesame oil, minced garlic, grated ginger, and honey. Add sliced chicken thighs and stir until well coated. For the best taste, let it marinate for at least 30 minutes. If you have more time, marinate it for up to 2 hours in the fridge. This will make the chicken extra flavorful. Fluffy rice is a must for your bowls. First, rinse jasmine rice under cold water until the water runs clear. This removes excess starch. In a saucepan, combine the rinsed rice and 1 ½ cups of water. Bring it to a boil, then lower the heat, cover, and let it simmer for 18-20 minutes. This method ensures your rice turns out soft and fluffy. Want more heat? You can easily adjust the spice. Add more gochujang to the marinade for a spicier kick. If you prefer milder flavors, reduce the amount of gochujang. You can also serve extra chili paste on the side for those who love heat. It’s all about what you enjoy! Garnishes add fun and flavor. After assembling your bowls, sprinkle sliced green onions and sesame seeds on top. They add a nice crunch and extra taste. You can also add pickled vegetables or avocado slices for more texture and flavor. Get creative and make it your own! {{image_2}} If you want to switch things up, try using other proteins. You can use sliced beef or pork for a different taste. Tofu is also a great choice for a plant-based meal. Cook the proteins the same way as chicken. Each option brings unique flavors to your bowl. For a vegetarian or vegan meal, skip the chicken. Use tofu or tempeh instead. Both soak up flavors well. You can also add chickpeas for protein and texture. Just marinate them like the chicken. This keeps the dish tasty and satisfying. You can make this dish healthier by swapping a few ingredients. Use brown rice instead of jasmine rice for more fiber. Try coconut aminos instead of soy sauce for a lower sodium option. You can also replace honey with agave syrup for a vegan sweetener. These simple swaps let you enjoy a tasty and healthy meal. After you enjoy your spicy Korean chicken bowls, you may have leftovers. To keep them fresh, let the bowls cool down first. Transfer the chicken, rice, and veggies into airtight containers. This helps keep them tasty and safe to eat later. Store the containers in the fridge for up to three days. Remember to label them with the date. When you're ready to eat your leftovers, reheating is easy. You can use a microwave or a skillet. If using a microwave, put the food in a microwave-safe bowl. Cover it with a damp paper towel to keep it moist. Heat for about 2-3 minutes or until warm. If you prefer a skillet, add a splash of water and heat over medium. Stir until everything is hot and ready to eat. If you want to keep your spicy Korean chicken bowls for longer, freezing works well. Place the cooled leftovers in freezer-safe bags or containers. Make sure to remove as much air as possible. This will keep the food fresh for up to three months. When you’re ready to eat, thaw the bowls in the fridge overnight or use the microwave to defrost. Then, reheat and enjoy a delicious meal any time! Yes, you can use chicken breast instead of thighs. Chicken breast is leaner and cooks faster. Just remember, thighs are juicier and more flavorful. If you choose breast, keep an eye on cooking time. Overcooking can lead to dryness. If you don't have gochujang, use a mix of red chili paste and a bit of sugar. You can also try Sriracha for a different kick. Just adjust the amount to match your spice level. To make this dish gluten-free, swap soy sauce for gluten-free tamari. Ensure all other ingredients are gluten-free, like the rice and honey. This way, you can enjoy all the flavors without the gluten. Some great side dishes include: - Pickled vegetables - Kimchi - Cucumber salad - Steamed dumplings - Asian slaw These sides add extra texture and flavor to your meal. Enjoy experimenting with different combinations! We covered how to make delicious Korean chicken bowls from start to finish. We talked about key ingredients, step-by-step cooking methods, and tips for success. I also shared ways to store leftovers and variations to keep your meals fresh. Enjoy making these tasty bowls at home. You can adapt them to fit your tastes and diet. With the right ingredients and techniques, you can impress yourself and others. Happy cooking!

Spicy Korean Chicken Bowls Better Than Takeout

Dive into the flavors of Asia with these Spicy Korean Chicken Bowls! This delicious dish combines marinated chicken thighs with fragrant jasmine rice and vibrant veggies for a complete meal. Perfect for busy weeknights, this recipe is simple to follow and packed with flavor. Ready to spice up your dinner table? Click through to explore the full recipe and bring a taste of Korea to your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs, sliced

2 tablespoons gochujang (Korean chili paste)

2 tablespoons soy sauce

1 tablespoon sesame oil

2 garlic cloves, minced

1 teaspoon ginger, grated

1 tablespoon honey or maple syrup

1 cup jasmine rice

1 1/2 cups water

1 cup broccoli florets

1 cup carrots, julienned

1/2 cup green onions, sliced

Sesame seeds for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine gochujang, soy sauce, sesame oil, minced garlic, grated ginger, and honey. Add the sliced chicken thighs, mixing until well coated. Let marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

    Prepare the Rice: Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until fluffy.

      Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken, cooking until well-browned and fully cooked (about 7-10 minutes), stirring occasionally.

        Blanch the Vegetables: While the chicken cooks, bring a small pot of water to a boil. Add broccoli florets and carrots, and blanch for 2-3 minutes until bright in color and tender-crisp. Drain and set aside.

          Assemble the Bowls: Fluff the cooked rice and divide it among serving bowls. Top each bowl with the spicy chicken and arrange the blanched broccoli and carrots on the side.

            Garnish and Serve: Sprinkle sliced green onions and sesame seeds over the bowls for added flavor and crunch. Serve immediately and enjoy!

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4