Korean Chicken Bowls

These Korean Chicken Bowls feature tender, gochujang-marinated chicken thighs grilled to perfection and served atop fragrant jasmine rice with vibrant toppings such as caramelized kimchi, shredded cabbage, crisp carrots, creamy avocado and a soft-boiled egg. The combination of spicy-sweet, tangy and savory flavors makes each bite both comforting and exciting.

Why You’ll Love This Recipe

• Make-ahead ease: marinate the chicken overnight for deep flavour with minimal effort on the day of cooking

• Balanced nutrition: protein, grains and fresh vegetables combine for a complete meal in one bowl

• Bold, authentic taste: gochujang and kimchi lend genuine Korean spice and tang

• Customisable toppings: swap grains, vegetables and sauces to suit dietary needs and preferences

• Meal-prep friendly: prepare multiple bowls for quick lunches or dinners throughout the week

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Recipe Card

For the chicken

• ½ small pear, peeled and coarsely grated

• ¼ cup reduced-sodium soy sauce

• 3 tablespoons chopped fresh cilantro leaves

• 2 tablespoons gochujang (Korean red pepper paste)

• 2 tablespoons toasted sesame oil

• 1 tablespoon light brown sugar

• 1 tablespoon freshly grated ginger

• 3 cloves garlic, minced

• 1½ pounds boneless, skinless chicken thighs

• 1 tablespoon canola oil

For the kimchi

• 2 teaspoons sesame oil

• 1 cup chopped kimchi

• 1 teaspoon sugar

For the bowls

• 1 cup jasmine rice

• 1½ cups shredded purple cabbage

• 2 carrots, peeled and grated

• 1 avocado, thinly sliced

• 1 cup fresh cilantro leaves

• 4 soft-boiled eggs

• 2 green onions, thinly sliced

• 1 teaspoon toasted sesame seeds

directions

1. In a medium bowl, whisk together the grated pear, soy sauce, cilantro, gochujang, sesame oil, brown sugar, ginger and garlic. Transfer the mixture to a resealable plastic bag, add the chicken thighs, seal the bag and turn to coat. Refrigerate for at least 2 hours or up to overnight.

2. Preheat a grill or grill pan over medium heat and brush the cooking surface lightly with canola oil.

3. Remove the chicken from the marinade, letting any excess drip off. Grill the thighs for about 10 minutes, turning occasionally, until they reach an internal temperature of 165 °F (74 °C). Transfer to a plate and let rest for 5 minutes, then slice.

4. While the chicken cooks, heat sesame oil in a small skillet over medium-high heat. Add the chopped kimchi and sugar, stirring constantly until the kimchi is warmed through and slightly caramelized, about 3–5 minutes. Remove from heat.

5. Prepare the jasmine rice according to the package instructions.

6. To assemble, divide the cooked rice among four bowls. Top each bowl with sliced chicken, caramelized kimchi, cabbage, carrots, avocado and a halved soft-boiled egg. Garnish with fresh cilantro, sliced green onions and a sprinkle of toasted sesame seeds.

Servings and timing

• Servings: 4 bowls

• Prep time: 2 hours 15 minutes (includes marinating)

• Cook time: 25 minutes

• Total time: 2 hours 40 minutes

Variations

• Use chicken breasts instead of thighs; reduce grilling time slightly to prevent dryness

• Substitute brown rice, quinoa or farro for jasmine rice for extra fibre

• Incorporate additional vegetables such as sautéed mushrooms, snap peas or bell peppers

• Replace soft-boiled eggs with fried eggs or omit entirely for a vegan option, adding pan-seared tofu or tempeh

• Drizzle with sriracha mayo, gochujang aioli or a lime-soy vinaigrette for an extra flavour boost

storage/reheating

• Refrigeration: store cooled components separately (rice, chicken, kimchi and vegetables) in airtight containers for up to 3 days. Keep avocado and eggs separate until serving.

• Freezing: freeze cooked chicken and rice in separate freezer-safe bags for up to 1 month; thaw overnight in the refrigerator before reheating.

• Reheating: microwave individual portions (covered) on high for 1–2 minutes, stirring halfway through. Alternatively, reheat chicken and rice in a skillet over medium heat with a splash of water to retain moisture. Add avocado and eggs fresh after reheating.

FAQs

What can I use instead of chicken thighs?

Chicken breasts can be substituted; grill until just cooked through, being careful not to overcook to retain juiciness.

Is this recipe gluten-free?

Yes—use gluten-free tamari or coconut aminos in place of soy sauce and verify that your gochujang is certified gluten-free.

How long should I marinate the chicken?

For best results, marinate for at least 2 hours. You may marinate for up to 12 hours (overnight) for deeper flavour.

Can I prepare these bowls ahead of time?

Yes. Cook and store the components separately, then assemble bowls just before eating to maintain the ideal texture of each element.

What is the best rice to use?

Jasmine rice is traditional for its fragrance and slightly sticky texture, but brown rice, quinoa or farro work equally well.

How do I make perfectly soft-boiled eggs?

Simmer eggs in gently boiling water for 6–7 minutes, then transfer to an ice bath to halt cooking and facilitate peeling.

My kimchi is too spicy. How can I tone it down?

Rinse the kimchi briefly under cold water and pat dry before cooking; this reduces some of the heat while retaining flavour.

Can I cook the chicken indoors without a grill?

Yes. Use a cast-iron grill pan, grill press or a hot skillet, brushing lightly with oil and following the same cooking instructions.

What can I serve instead of avocado?

Feel free to omit avocado or replace it with sliced cucumber, pickled radishes or sautéed mushrooms for varied texture and taste.

How do I reheat leftovers without drying out the chicken?

Warm gently in a skillet with a splash of water or chicken broth, covered, over low heat to preserve moisture.

Conclusion

Korean Chicken Bowls offer a simple yet flavourful way to enjoy Korean-inspired cuisine at home. With marinated, grilled chicken, caramelized kimchi and crisp, fresh toppings served over fragrant rice, each bowl delivers a harmonious balance of spicy, tangy and savoury notes. Perfect for meal prep or a weeknight dinner, this versatile recipe can be adapted to suit any taste or dietary preference. Enjoy the bold flavours and vibrant textures that make this dish a comforting favourite every time.