These Korean Ground Chicken Bowls are a hit! They’re loaded with umami flavor, a bit of spiciness, and plenty of great textures.
And that egg on top… Please don’t skip it, because it goes oh so well here.
Just 25 minutes is all you need to put together this rainbow colored bowl. Give it a try, it’s one of the tastiest ground chicken recipes you’ll ever come across!
One bowl meals are great, aren’t they? So many flavors all packed together. We love them all, like our Chicken Burrito Bowl, Tuna Tataki Bowl, and even our Korean Ground Beef Bowl, which has some similarities to this recipe, but is still unique in it’s own way.
Now this Korean Ground Chicken Bowl may look a little intimidating, with all of it’s components. But trust me, it comes together in a flash!
Why You’ll Make this Korean Chicken Bowl Again and Again
- The combination of flavors and textures is spot on. The fluffy rice, tender ground chicken, crisp carrots and cabbage, and cool cucumbers go together so well.
- It’s a healthy meal, loaded with lean protein and plenty of nutrients from a variety of veggies.
- You can easily double the recipe for meal prep. Just store the hot and cold components separately, then quickly assemble when ready to eat.
- It’s customizable to what you have on hand. If you’re missing a vegetable, it can easily be swapped out for something that’s already in your fridge.
Ingredients
- Cooking oil – We use canola, but use any of your favorite high smoke point oils.
- Ground chicken – Go for regular ground chicken. Ground white meat is too lean and can become dry.
- Aromatics – Ginger, garlic, scallions.
- Sauce – Soy sauce, gochujang, honey, sesame oil, Korean red chili flakes.
- Rice – We prefer basmati, but use any of your favorites as the base of the bowl.
- Veggies – Carrot, purple cabbage, cucumber.
- Egg – It really completes the bowl.
Korean Ground Chicken Bowl Recipe
1. Make the sauce: Combine soy sauce, gochujang, honey, sesame oil, and Korean red chili flakes in a bowl, mix well.
2. Cook the chicken: Sauté ground chicken and cook till browned. Add ginger, garlic and scallion, and cook for another minute or two. Mix in the sauce, then cook till chicken is cooked through.
3. Fry eggs: You can do this while the chicken is cooking.
4. Assemble your bowls: Divide recipe among four bowls. Fill the bottom of the bowls with rice, top with chicken mixture and vegetables, then finish with an egg on top.
Variations and Substitutions
- Meat – You can easily swap the chicken for any other ground meat you have on hand.
- Sauce – If you don’t have gochujang handy, sriracha is a suitable replacement. Likewise, if you’re missing Korean red pepper flakes, paprika is the best substitution.
- Grains – Replace the white rice with brown rice, or even quinoa.
- Veggies – Other veggies that would go great here are snow pea or steamed edamame.
- Eggs – Not a fan of runny eggs? Use hard fried, they’re still great in this bowl.
- Garnishes – We like some sesame seeds or the green parts of scallions on top. You can give your bowl a boost of flavor with a drizzle of some great sauce. Try Sriracha Mayo, Yum Yum Sauce, or if you really like it spicy, some of our favorite Chili Oil.
Leftovers and Meal Prep
This can easily be your Asian themed lunches for the whole week. The chicken and rice can be refrigerated either separately or together for 4-5 days.
For meal prep, we recommend storing your rice and chicken together in a microwave safe dish. The veggies can be cut ahead of time and refrigerated separately.
When ready to eat, microwave the chicken and rice till warmed through, then add the veggies. We do recommend cooking the eggs fresh.
So there you have it, one easy and tasty meal prep recipe for you. It’s one of our go-to recipes when we have ground chicken on hand, and we hope it becomes one of yours too!
Korean Ground Chicken Bowl, on our Gypsy Plate… enjoy!
Try these other great bowl meals!
Greek Steak Salad Bowl
Teriyaki Chicken Bowl
Superfood Bowl
Salmon Rice Bowl
Sesame Chicken Bowls
Vietnamese Bun Cha
Chicken Buddha Bowl
Katsudon
Korean Ground Chicken Bowl
These Korean Ground Chicken Bowls are an easy meal prep option or busy weeknight dinner. They're full of flavor and done in 25 minutes!
Ingredients
Ground chicken
- 2 Tbsp olive oil
- 1 pound ground chicken
- 1 Tbsp ginger, finely chopped
- 4 garlic cloves, finely chopped
- 2 scallions, diced
- 3 Tbsp soy sauce
- 2 Tbsp gochujang
- 2 Tbsp honey
- 1 tsp sesame oil
- 1 tsp Korean red chili flakes
Bowl
- 4 cups cooked rice
- 1 cup purple cabbage, shredded
- 1 cup carrot, julienne cut
- 2 cups cucumber, sliced
- 4 eggs
Instructions
- Heat oil in a large skillet over medium high heat.
- Add ground chicken and cook till browned, about 5-6 minutes, breaking the meat up as it cooks.
- Add ginger, garlic and scallion. Cook 1-2 more minutes.
- Combine soy sauce, gochujang, honey, sesame oil, and Korean red chili flakes in a bowl, mix well. Add to the ground chicken, and mix until everything is well combined. Sauté until chicken is fully cooked.
- Cook eggs sunny side up.
- Divide recipe among four bowls. Fill the bottom of the bowls with rice, top with chicken mixture and vegetables, then finish with an egg on top.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 485Total Fat 25gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 17gCholesterol 307mgSodium 845mgCarbohydrates 30gFiber 3gSugar 12gProtein 36g
Nutrition information calculated by Nutritionix.
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