Description
These Korean Chicken Rice Bowls feature tender, marinated chicken thighs cooked to caramelized perfection and served over fragrant jasmine rice. With a spicy-sweet gochujang marinade and vibrant fresh vegetables like cucumber, carrot, and green onions, this dish offers a delightful combination of flavors and textures, bringing a taste of Korean-inspired comfort to your table in under an hour.
Ingredients
Scale
Rice
- 2 cups jasmine rice
Marinade and Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Vegetables and Garnish
- 1 bunch green onions, sliced
- 1 small carrot, julienned
- 1 cucumber, thinly sliced
- 1 tablespoon sesame seeds
- Fresh cilantro leaves, for garnish
Instructions
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions, typically by boiling or steaming. Once cooked, fluff with a fork, set aside, and keep warm.
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce, gochujang, sesame oil, rice vinegar, honey, minced garlic, and grated ginger until well combined to create a flavorful marinade.
- Marinate the Chicken: Add the bite-sized chicken thigh pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to infuse the chicken.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated chicken pieces in a single layer. Cook for 7-10 minutes, stirring occasionally, until the chicken is fully cooked through and caramelized with a nice glaze.
- Sauté Green Onions: In the same skillet, add half of the sliced green onions and sauté for about 1 minute to soften slightly and enhance their flavor.
- Season to Taste: Taste the cooked chicken and add salt and pepper as needed to adjust seasoning.
- Assemble the Bowls: Divide the cooked jasmine rice evenly among serving bowls. Top each bowl with the cooked chicken, remaining raw green onions, julienned carrots, and thin cucumber slices.
- Garnish and Serve: Finish each bowl by sprinkling with sesame seeds and garnishing with fresh cilantro leaves. Serve immediately while warm and enjoy!
Notes
- Marinating the chicken for longer than 30 minutes (up to 4 hours) enhances the flavor even more.
- You can substitute chicken breasts for thighs, but thighs remain juicier and more flavorful.
- For spice adjustments, increase or reduce gochujang according to taste.
- Use low-sodium soy sauce to control salt content if desired.
- Leftover rice bowls can be stored in the refrigerator and reheated gently before serving.
