# Korean Chicken Rice Bowl

High-protein Korean chicken rice bowls featuring a gochujang-glazed chicken served with rice and a refreshing cucumber salad, perfect for meal prep.

- Servings: 5 servings
- Cuisine: Korean
- Category: Dinner
- Difficulty: easy
- Diet: dairy-free
- Language: en

## Ingredients

- 1 whole continental cucumber
- 1 tbsp gochujang spice paste
- 7 whole garlic clove, grated
- 1/4 cup low sodium soy sauce
- 2 tsp rice wine vinegar
- 3 tsp toasted sesame oil
- 1/2 tsp gochugaru or chili flakes (optional)
- 1 whole spring onion, thinly sliced (optional)
- salt (optional)
- ground white pepper (optional)
- 1 kg boneless and skinless chicken thigh, diced
- 1 1/2 tbsp sriracha sauce
- 10 g ginger, peeled and grated
- 1 small spray cooking oil spray
- 300 g jasmine rice, washed
- 500 ml cold water
- black sesame seeds (optional)

## Instructions

1. Using a microplane, grate the garlic and ginger separately to create a paste.
2. Thinly slice the spring onion, keeping the white root and green stem parts separate.
3. Slice the cucumber into thick pieces.
4. In a bowl, combine the sliced cucumbers, 1 tbsp gochujang, 2 cloves grated garlic, 2 tsp soy sauce, 2 tsp rice wine vinegar, 1 tsp sesame oil, 1/2 tsp gochugaru, the white spring onion roots, and a little salt and white pepper. Mix well and refrigerate until serving.
5. In another bowl, combine the chicken, 1/4 cup soy sauce, 1/4 cup gochujang, 1 1/2 tbsp sriracha, 2 tsp sesame oil, the remaining grated garlic and ginger, and white pepper. Mix until well combined.
6. Line a baking tray with parchment paper and add a light spray of cooking oil. Spread the chicken evenly onto the tray and scrape all remaining marinade from the bowl onto it.
7. Bake in the oven at 220C (430F) for 20 to 22 minutes.
8. While the chicken bakes, combine washed jasmine rice, 500ml cold water, and a pinch of salt in a saucepan. Bring to a boil over high heat, then cover with a lid, reduce heat to low, and cook for 12 minutes undisturbed.
9. Remove the rice from heat, leave the lid on for 4 more minutes, then remove the lid and stir in black sesame seeds if desired.
10. After removing the cooked chicken from the oven, let it rest for 5 minutes then chop into bite-sized pieces.
11. Portion the rice, chicken (with juices), and cucumber salad into meal prep containers. Garnish with the sliced green spring onion stems and additional black sesame seeds.

## Equipment

- microplane
- mixing bowls
- knife
- baking tray
- parchment paper
- saucepan
- tongs
- spatula

## Tips

- The cucumber salad can be kept in the fridge and added to the meal prep containers when you are ready to serve.
- The chicken can marinate for up to 48 hours or be cooked immediately.
- Chicken can be cooked in an air fryer instead of the oven.
- Meals will last 4 days in the fridge; cool for 15-20 minutes before lidding.
- Meals can be frozen for up to 4 months.

## Source

- Original video: https://youtu.be/Snq17L3Dv3k?is=CMCOSKoBUHFWCRQx
- Creator: Chef Jack Ovens
- Recipe page: https://www.cliprecipe.com/recipe/1f8d878f-90f8-4e4f-a380-e53bcafa20c6
- Extracted: 2026-10-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt