Korean Spicy Chicken Bowl

Chicken • 25 Min • Comfort

A vibrant, sweet-spicy Korean Chicken Bowl coated in a glossy gochujang sauce and served over warm rice with crisp vegetables. This weeknight-friendly dish comes together in 30 minutes and delivers bold flavour with minimal effort. Balanced, satisfying, and perfect for meal prep.

• 1 lb chicken thighs or breasts, thinly sliced
• 1 tbsp oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1–2 tbsp water (to loosen sauce as needed)

• 1 cup shredded carrots
• 1 cup sliced cucumber
• ½ cup shredded cabbage (optional)
• 2 green onions, sliced
• Sesame seeds, for garnish

• Steamed white or brown rice
• Optional: fried egg, kimchi, lime wedge

1. Prepare the sauce

In a small bowl, whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water.
This creates the iconic Korean sweet-spicy glaze.

2. Cook the chicken

Heat oil in a skillet over medium-high.
Add sliced chicken and cook 5–7 minutes until lightly browned and cooked through.

3. Glaze the chicken

Pour the sauce over the chicken.
Cook 2–3 minutes, stirring often, until the sauce thickens into a glossy, sticky coating.

4. Prepare bowl ingredients

While the chicken cooks, slice cucumbers, carrots, and green onions.
Warm the rice.

5. Assemble bowls

Scoop rice into bowls, top with spicy Korean chicken, and add fresh vegetables.
Finish with sesame seeds and a drizzle of sesame oil.

6. Optional upgrade

Top with a fried egg to make it bibimbap-style and even more satisfying.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

• Skillet or wok
• Cutting board + knife
• Mixing bowl
• Rice cooker or pot

• Protein swaps: Use tofu, ground chicken, shrimp, or pork.

• Heat control: Reduce gochujang or add extra honey for milder flavor. Add red pepper flakes for more heat.

• Vegetable swaps: Use lettuce, bell peppers, avocado, or steamed broccoli.
• Gluten-free: Replace soy sauce with tamari.

• Meal prep tip: Store chicken separately from fresh vegetables to maintain texture.

• Refrigerator: 3–4 days
• Freezer: Freeze cooked chicken up to 2 months (store veggies fresh each time).
• Reheat: Warm chicken in a skillet with 1–2 tsp water to revive the glaze.

• Balanced sweet-spicy Korean flavor
• Fast, simple, and incredibly satisfying
• Affordable ingredients
• Customizable bowl combinations
• Perfect for meal prep or fast weeknight dinners

You may also enjoy our Beginner’s Teriyaki Chicken, try the Mexican Beef Burrito Bowl, or go for a Budget Thai Coconut Rice.