Name: Korean-Inspired Chicken Bulgogi Rice Bowl
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz boneless, skinless chicken thighs; 1 tbsp soy sauce; 1 tsp brown sugar; 1 tsp sesame oil; 1 clove garlic, minced; 1/2 tsp fresh ginger, grated; 1/2 cup cooked jasmine rice; 1/4 cup carrot, julienned; 1/4 cup cucumber, thinly sliced; 1 tsp toasted sesame seeds; 1 tbsp gochujang sauce; 1/4 cup kimchi; 1 tsp neutral oil (for cooking); 1 green onion, thinly sliced (optional, for garnish)

Korean-Inspired Chicken Bulgogi Rice Bowl

Peter

This Korean-Inspired Chicken Bulgogi Rice Bowl packs maximum flavor and texture into a quick, weeknight-friendly dinner. Marinated chicken thighs are seared to juicy perfection and nestled atop fluffy jasmine rice, then crowned with crisp carrots, cool cucumbers, and tangy kimchi for an exciting contrast. A sweet-and-savory gochujang drizzle ties everything together, while sesame seeds add nutty crunch. Perfect for one, this vibrant bowl is as visually stunning as it is satisfying—ideal for those craving bold flavors with minimal fuss.

Ingredients

Instructions

In a small bowl, mix soy sauce, brown sugar, sesame oil, garlic, and ginger. Add chicken thighs and marinate for 10-15 minutes (while prepping vegetables and cooking rice).
Heat neutral oil in a skillet or grill pan over medium-high heat. Remove chicken from marinade and cook for 3-4 minutes per side, or until golden brown, caramelized, and cooked through. Let rest for 2 minutes, then slice into bite-sized pieces.
If not already done, cook jasmine rice according to package instructions.
Arrange cooked rice in a bowl. Top with sliced chicken, julienned carrots, sliced cucumbers, and kimchi.
Drizzle gochujang sauce over the bowl. Sprinkle with sesame seeds and garnish with green onion if using.
Serve immediately, mixing everything together for a balanced bite each time.