Go Back
- 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 ½ cups water - 1 cup broccoli florets - 1 cup carrots, julienned - ½ cup green onions, sliced - Sesame seeds for garnish When you shop for chicken, look for bright color and no smell. The thighs should feel firm, not slimy. For vegetables, choose broccoli that is bright green and firm. Carrots should be crisp and free of spots. Fresh garlic and ginger should feel hard and smell strong. Use jasmine rice that is not broken and feels dry. If you can't find gochujang, you can use sriracha mixed with a bit of miso paste. For soy sauce, try tamari for a gluten-free option. You can replace chicken thighs with chicken breasts if you prefer leaner meat. For the vegetables, feel free to use bell peppers or snap peas. If you want a sweeter taste, maple syrup works well instead of honey. First, grab a bowl. Whisk together 2 tablespoons of gochujang, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil. Add 2 minced garlic cloves and 1 teaspoon of grated ginger for flavor. Mix in 1 tablespoon of honey or maple syrup for sweetness. This marinade packs a punch! Next, slice 1 pound of boneless, skinless chicken thighs and add them to the bowl. Make sure every piece is covered well. Cover the bowl with plastic wrap and let it sit for at least 30 minutes. For more flavor, refrigerate it for up to 2 hours. While the chicken marinates, it’s time for the rice. Rinse 1 cup of jasmine rice under cold water until the water is clear. This step helps remove excess starch. In a medium pot, mix the rinsed rice with 1 ½ cups of water. Place the pot over medium-high heat. Bring it to a boil. Once boiling, turn the heat down low. Cover the pot and let it simmer for 18 to 20 minutes. When done, the rice should be fluffy and all the water should be absorbed. Now, let’s cook the chicken! Heat a large skillet over medium-high heat. Add the marinated chicken and let it sizzle. Cook for about 7 to 10 minutes. Stir occasionally until the chicken is browned and fully cooked. Meanwhile, fill a small pot with water and bring it to a boil again. Add 1 cup of broccoli florets and 1 cup of julienned carrots. Blanch them for 2 to 3 minutes until they are bright and tender-crisp. Drain and set aside. Once the rice is cooked, fluff it with a fork. Divide the rice into serving bowls. Top each bowl with the spicy chicken. Arrange the blanched broccoli and carrots beside the chicken for a nice look. For the final touch, sprinkle sliced green onions and sesame seeds on top. This adds flavor and a nice crunch. Your Korean chicken bowls are ready to serve hot! To make your spicy Korean chicken bowls taste just like the ones from a restaurant, use gochujang. This chili paste brings heat and depth. Mix it with soy sauce, sesame oil, garlic, and ginger. These ingredients create a rich marinade. Let the chicken soak for at least 30 minutes. For a better flavor, marinate it for up to 2 hours. Use fresh, high-quality ingredients to achieve the best results. One common mistake is not marinating the chicken long enough. This step is key for flavor. Another mistake is overcooking the chicken. Aim for a nice brown color, but don’t let it dry out. When cooking the rice, avoid skipping the rinsing step. Rinsing removes excess starch, making your rice fluffy. Lastly, don’t forget to blanch your veggies. This keeps them bright and crisp. Serve your spicy Korean chicken bowls with a side of kimchi for added flavor. You can also include a small salad. This gives a fresh crunch to balance the meal. For drinks, try iced green tea or a light beer. These drinks pair well with the spicy flavors. Finally, top your bowls with sliced cucumbers or pickled radish for extra crunch and flavor. {{image_4}} To kick up the heat in your spicy Korean chicken bowls, try adding more gochujang. Start with an extra teaspoon or two. You can also mix in some red pepper flakes for an added kick. If you want even more spice, add sliced fresh chili peppers to the chicken as it cooks. For a tangy twist, drizzle some Sriracha on top before serving. If you prefer different proteins, don't worry. You can swap chicken thighs for beef, pork, or tofu. For beef, use thin slices of sirloin. For pork, go with tenderloin, sliced thinly. If you choose tofu, use firm tofu for the best texture. Just remember to press it to remove excess moisture before marinating. Each protein will absorb the flavors well. Feel free to play with the veggies in your bowl. Add bell peppers, snap peas, or zucchini for extra crunch and color. If you want something leafy, kale or spinach works great. You can also use frozen mixed vegetables if you’re short on time. Just blanch them like the broccoli and carrots for a quick cook. To keep your Spicy Korean Chicken Bowls fresh, store them in airtight containers. Make sure the chicken and veggies cool down first. I recommend separating the rice from the chicken and vegetables to keep them from getting soggy. You can keep them in the fridge for up to three days. If you're storing leftovers, try to use them quickly for the best taste. When you’re ready to eat your leftovers, reheat them in the microwave. Place the chicken and veggies in a microwave-safe dish. Cover it with a damp paper towel to keep moisture in. Heat in 30-second bursts until warm. Stir between heats to warm evenly. You can also reheat in a skillet over medium heat. Just add a splash of water to keep it from drying out. If you want to save your Spicy Korean Chicken Bowls for later, freezing is a great option. Place the cooled chicken, rice, and veggies in freezer bags. Squeeze out as much air as you can before sealing. They can last up to three months in the freezer. When you’re ready to eat, thaw them overnight in the fridge. Reheat as mentioned above. Enjoy that fresh taste again! To make gochujang at home, mix 2 tablespoons of red chili powder with 1 tablespoon of soy sauce. Add 1 tablespoon of sugar and a pinch of salt. Combine well. You can add a bit of water to reach your desired thickness. This mix gives you a quick and easy gochujang alternative. You can adjust the spice level by adding more chili powder. Yes, you can use chicken breasts instead of thighs. Chicken breasts are leaner and cook faster. Just slice them into thin pieces. They may not be as juicy as thighs, but they will still taste great with the marinade. Cook the chicken until it reaches an internal temperature of 165°F to ensure it’s safe to eat. You can store leftover chicken bowls in the fridge for up to 3 days. Place the chicken and rice in an airtight container. Make sure the veggies are stored separately to keep them fresh. If you want to keep them longer, you can freeze them for up to 2 months. Just remember to thaw them in the fridge before reheating. Some great sides for your spicy Korean chicken bowls include: - Kimchi - Cucumber salad - Steamed dumplings - Pickled radishes - Asian slaw These sides add flavor and crunch. They also balance the heat from the chicken. Enjoy mixing and matching to find your perfect meal! In this article, we covered key ingredients and steps for delicious Korean chicken bowls. You learned how to choose fresh ingredients, marinate chicken, prepare jasmine rice, and cook vibrant veggies. I shared tips to enhance flavors and avoid common mistakes. You also explored storage options and creative variations to keep meals exciting. Overall, this dish is simple, tasty, and adaptable. Dive in and enjoy making it your way!

Spicy Korean Chicken Bowls Better Than Takeout

Get ready to spice up your dinner with these flavorful Spicy Korean Chicken Bowls! This simple recipe features marinated chicken thighs cooked to perfection, paired with fluffy jasmine rice and vibrant veggies like broccoli and carrots. Easy to prepare and packed with deliciousness, this dish is a must-try for any weeknight meal. Click 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 ½ cups water

1 cup broccoli florets

1 cup carrots, julienned

½ cup green onions, sliced

Sesame seeds for garnish

Instructions
 

Marinate the Chicken: In a bowl, whisk together the gochujang, soy sauce, sesame oil, minced garlic, grated ginger, and honey until well combined. Add the sliced chicken thighs to the bowl, ensuring each piece is generously coated in the marinade. Cover the bowl with plastic wrap and let it marinate for a minimum of 30 minutes. For an extra punch of flavor, marinate in the refrigerator for up to 2 hours.

    Prepare the Rice: Rinse the jasmine rice under cold running water until the water becomes clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 1 ½ cups water. Place the saucepan over medium-high heat and bring to a rolling boil. Once boiling, reduce the heat to low, cover with a lid, and allow it to simmer gently for 18-20 minutes, or until the rice is fluffy and all the water has been absorbed.

      Cook the Chicken: Heat a large skillet over medium-high heat and add the marinated chicken. Cook the chicken for approximately 7-10 minutes, stirring occasionally, until it’s beautifully browned and cooked through.

        Blanch the Vegetables: In a separate small pot, bring water to a boil. Once boiling, add the broccoli florets and julienned carrots. Blanch the vegetables for 2-3 minutes, just until they are vibrant in color and tender-crisp. Drain them immediately and set aside.

          Assemble the Bowls: Once the rice is cooked, fluff it with a fork and divide it evenly among serving bowls. Generously top each bowl with the spicy chicken, then artistically arrange the blanched broccoli and carrots beside the chicken for a pop of color.

            Garnish and Serve: Sprinkle sliced green onions and sesame seeds over each bowl to add flavor and a delightful crunch. Serve immediately while hot, and enjoy your delicious Korean chicken bowls!

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