Korean Chicken Bowl with Rice

Andrea Riddle
16 Apr, 2024

Things in bowls just taste better, right? I love making variations of different rice bowls, see my chipotle style carnitas bowl, salmon sushi bowl, or my cilantro lime chicken and rice bowl for reference.

The layering of flavours, textures and the ability to create so many versions of things never ceases to amaze me. I really never tire of them.

Korean Chicken Bowls

So here's my latest Korean inspired chicken bowls with mushrooms and rice. These are packed with flavour and you can prep the chicken and mushrooms on one large baking sheet in the oven, in under 25 minutes. This makes them perfect for meal prepping too!

The gochujang dressing added on top provides a serious kick of flavour, so I don't recommend skipping it.

This recipe isn't traditional, it is simply inspired by Korean flavours and ingredients, such as kimchi and gochujang.

Korean chicken bowl

Ingredients

Here's everything you'll need to make these delicious Korean inspired chicken bowls.

  • avocado oil
  • gochujang: a red chili paste that is savoury, spicy and a little sweet. You can easily find this at well stocked grocery stores, Asian grocery stores, online or even make your own. There are tons of brands to try, I chose to show this one as it's most readily available.
  • light tamari
  • rice vinegar
  • brown sugar
  • garlic cloves
  • fresh ginger
  • chicken thighs (boneless, skinless)
  • shiitake mushrooms
  • jasmine rice
  • lacinato kale (thinly sliced)
  • kimchi
  • mayonnaise
Korean chicken bowl

The first thing you'll do is grab a large bowl. Then combine the avocado oil, gochujang, tamari, rice vinegar, sugar, garlic and ginger and mix well.

sauce ingredients in bowl

Add the chicken to the bowl and toss to combine.

chicken in bowl with sauce

Transfer the chicken to a second large rimmed baking sheet (you can use parchment paper if you want an easier clean up).

chicken and mushrooms on baking sheet

Place both trays in the oven (the chicken on the top rack) and cook for 20 minutes. Remove the mushrooms and set aside. Broil the chicken for three to four minutes, just to brown the tops of them.

chicken and mushrooms after baking

How to Assemble the Bowls

Add the kale to a large bowl and drizzle with avocado oil and a little bit of rice vinegar. Massage the kale with your hands and season with salt to taste.

Mix together the ingredients for the gochujang sauce and set aside.

gochujang sauce in bowl with spoon

Assemble the bowls by adding rice, chicken, mushrooms, kale and kimchi. Serve with the sauce drizzled on top when ready to eat.

Korean chicken bowl

Tips

  • Prep in advance: you can easily prep the components of this recipe in advance to save time or to meal prep.
  • Use a large baking sheet: if you want to fit everything on one baking sheet, you need a good one (and a large one). This is the large baking sheet I have and love them (I own two of them) and they're super easy to clean.
  • Broil at the end: if you want a little more colour on the chicken, I'd recommend broiling at the end (after removing the mushrooms). Just a few minutes is all you need to get them browned.
  • Massage the kale: if you're using kale, be sure to shred it finely and then massage the dressing into it. I just use a little bit of avocado oil and rice vinegar with a pinch of salt.
  • Don't forget the kimchi: it's tasty and full of good for you fermented ingredients.
  • How to store: keep leftovers stored in a sealed container. Reheat if you'd like, but keep the kimchi separate as that should not be reheated. Also, keep the gochujang sauce separate as well.
Korean chicken bowl

Substitutions

  • No mushrooms: if you don't like them, omit them or use another type of veggie.
  • Rice: feel free to use any type of rice here, I've made these Korean chicken bowls with black rice as well and it's delicious.
  • Gluten-free: use a gluten free soy sauce, such as tamari and be sure to find or use a gluten-free gochujang, like this one.
  • No kale: use another type of green in here, I just happen to love kale and have it on hand a lot
Korean chicken bowl

Are you ready to make this Korean chicken bowl? Let's get to it!

If you make these Korean inspired chicken and rice bowls please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing from you!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love

Korean Chicken Bowl with Rice

This tasty Korean chicken bowl with mushrooms is cooked all on one sheet pan for an easy, hands off dinner. The gochujang dressing is perfect for drizzling on!

Korean Chicken Bowl with Rice

This tasty Korean chicken bowl with mushrooms is cooked all on one sheet pan for an easy, hands off dinner. The gochujang dressing is perfect for drizzling on!

Prep Time: 15 min | Cook Time: 30 min 
 
Servings: 4
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INGREDIENTS
 

For the bowls:

  • 8 to 10 ozs shiitake mushrooms, stem removed and sliced
  • 1 tbsp avocado oil, plus more for drizzling on the mushrooms and kale
  • 2 tbsps gochujang
  • 3 tbsps light tamari
  • 2 tsps rice vinegar
  • 2 tsps brown sugar
  • 3 garlic cloves, minced
  • 2 tsps minced fresh ginger
  • 1 1/2 lbs chicken thighs (boneless, skinless)
  • 1 1/3 cups jasmine rice (dry)
  • 1 small bunch kale (thinly sliced)
  • kimchi, for serving

For the gochujang sauce:

  • 3 tbsps gochujang
  • 2 tbsps mayonnaise
  • 1 1/2 tbsps water (to thin, as needed)

INSTRUCTIONS
 

  1. Preheat the oven to 425℉.
  2. In a large bowl, toss the mushrooms with a drizzle of avocado oil, salt and pepper. Transfer the mushrooms to a large baking sheet.
  3. In the same large bowl, combine the avocado oil, gochujang, tamari, rice vinegar, sugar, garlic and ginger. Mix well. Add the chicken to the bowl and toss to combine.
  4. Transfer the chicken to a second large rimmed baking sheet (you can use parchment paper if you want an easier clean up). If it all fits on one large baking sheet, then just use one.
  5. Place both trays in the oven (the chicken on the top rack) and cook for 20 minutes. Remove the mushrooms and set aside. Broil the chicken for three to four minutes, just to brown the tops of them slightly.
  6. Meanwhile, cook the rice according to package directions.
  7. Add the kale to a large bowl and drizzle with avocado oil and a little bit of rice vinegar. Massage the kale with your hands and season with salt to taste.
  8. Mix together the ingredients for the gochujang sauce and set aside.
  9. Assemble the bowls by adding rice, chicken, mushrooms, kale and kimchi. Serve with the sauce drizzled on top when ready to eat.

Tried this recipe?Let me know how it was!
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