# Chicken Bulgogi Rice Bowls

This recipe shows how to make chicken bulgogi rice bowls that pack 42 grams of protein for only 600 calories, including all the toppings.

- Servings: 5 servings
- Total time: 123 min
- Cuisine: Korean
- Category: Dinner
- Language: en

## Ingredients

- 900 g boneless skinless chicken thighs
- 75 g soy sauce
- 80 g honey
- 45 g gochujang
- 20 g garlic purée
- 20 g ginger purée
- 20 g rice vinegar
- 10 g neutral oil
- 0.5 diced yellow onion
- 0 black pepper
- 0 gochugaru
- 6 mini cucumbers
- 60 g rice vinegar
- 45 g soy sauce
- 30 g honey
- 5 g toasted sesame oil
- 2 cloves minced garlic
- 0 sesame seeds
- 240 g sriracha
- 240 g nonfat plain greek yogurt
- 75 g light mayo
- 30 g rice vinegar
- 30 g gochujang
- 5 g toasted sesame oil
- 0 salt
- 0 pepper
- 250 g sushi/short grain rice
- 0 green onions
- 0 sesame seeds
- 0 gochugaru
- 0.5 avocado

## Instructions

1. Combine boneless skinless chicken thighs with soy sauce, honey, gochujang, garlic and ginger purée, rice vinegar, a little bit of oil and yellow onion to make your chicken bulgogi marinade.
2. Slice six mini cucumbers and combine them with soy sauce, rice wine vinegar, honey, minced garlic (optional), toasted sesame oil and sesame seeds.
3. Mix sriracha, nonfat plain Greek yogurt, light mayo, rice vinegar, gochujang, toasted sesame oil, salt and pepper to taste to make your spicy mayo.
4. Cook the rice.
5. Start cooking the chicken when the rice is about 10 minutes away from being finished. Make sure to get a good sear and caramelization on both sides.
6. Once the chicken is cooked, slice it into strips.
7. Assemble your bowls by adding steamed rice, chicken bulgogi, half an avocado, cucumber salad, green onions, and spicy mayo. Then, top off with sesame seeds and chili flakes.

## Equipment

- knife
- bowl
- glass container
- whisk
- pan
- tongs
- spoon

## Tips

- Make sure to cook the chicken and get a really good sear on each side and caramelization.
- The spicy mayo is only 1 calorie per gram.
- This recipe can be easily doubled for meal prepping and freezer storage.
- The cucumber salad gets better over time and lasts for 7-10 days when refrigerated.
- The spicy mayo lasts for 1-2 weeks when refrigerated

## Source

- Original video: https://www.instagram.com/reel/DIZb_cIJWCm/?igsh=MWpiZGtyMXJxcHh0dQ==
- Recipe page: https://www.cliprecipe.com/recipe/2a983162-ced9-44fd-92a1-f9b60a24adf5
- Extracted: 2025-05-04

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