These Korean chicken and rice bowls are made with spicy ground chicken, fluffy rice, fresh veggies, and a creamy gochujang aioli. Inspired by classic Korean flavors, they’re quick enough for busy weeknights and sturdy enough for meal prep — with just the right balance of heat, crunch, and comfort.
Why These Korean Chicken and Rice Bowls Work
Instead of sliced chicken, these bowls use ground chicken for faster cooking and better sauce coverage. Gochujang, soy sauce, garlic, and ginger bring classic Korean flavor, while rice and fresh toppings balance the heat. The result is a simple, weeknight-friendly bowl that still delivers bold Korean-inspired taste.
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Ingredient notes
For the Spicy Ground Chicken
- Ground chicken - ground turkey can also be used
- Fresh garlic cloves - minced
- Fresh ginger - grated
- Toasted sesame oil - or regular vegetable or avocado oil
- Soy sauce - or tamari for a GF option
- Gochujang paste - for the signature Korean sweet and spicy flvaor
For Assembling the Bowls
- Cooked rice - I used short grain brown rice but regular sushi rice, jasmine rice, or even plain white rice can also be used
- Jammy eggs - boil them for 7 ½ to 8 minutes
- Mini cucumbers - cut in half and sliced thin
- Shredded carrots - I used this julianne peeler
- Scallions - sliced (also called “green onions” or “spring onion”)
- Kimchi - optional, but really delicious and good for your gut
- Hot honey - optional, for an extra drizzle of sweet and heat
- Gochujang aioli - creamy, sweet and spicy, perfect for drizzling
See recipe card for quantities.
How to make Korean ground chicken bowls
- Step 1: Boil eggs for about 7½ minutes and then immediately place in icy water. When ready to serve, peel and cut in half.
- Step 2: Heat oil in a medium skillet pan. Add ground chicken, grated ginger and minced garlic. Break down the meat with a wooden spatula as it cooks (about 8 minutes) until cooked through and lightly browned.
- Step 3: Stir in Gochujang paste and soy sauce and continue to cook another couple minutes. Set aside.
- Step 4: Divide ingredients equally between 4 bowls. First the rice, then ¼ of the spicy chicken, sliced cucumbers, shredded carrot and kimchi (if using).
- Step 5: Add ½ of a boiled egg to each bowl and drizzle with the Gochujang aioli, sprinkle with sliced green onions and optional sesame seeds or furikake.
- Step 6: If you want to, drizzle with a little hot honey and serve!
Storage and meal prep Instructions
Leftovers will keep 3-4 days in the fridge when stored in airtight containers.
For meal prep: store the Gojuchang Aioli separately from the assembled Korean chicken rice bowls, and drizzle on right before serving.
Reheating Tips
Reheat in the microwave on medium high heat (75-80% power) for 2-3 minutes. Stir, and heat for 1 more minute on high.
Note: These Korean chicken bowls are also delicious cold.
More tips and tricks
- Swap the rice for cauliflower rice to make this a low-carb recipe.
- Use my Gochujang aioli recipe or make a simple sriracha mayo, like the one in my Sushi Bake Recipe.
- If you don't have toasted sesame oil, avocado or vegetable oil will also work just fine.
- Boiled eggs can be swapped for fried eggs, if you like.
- Use a plant-based ground crumble to make these vegan-friendly. You can also replace the yogurt or mayo in the aioli with dairy free versions and use agave instead of honey.
- Other veggies like wilted spinach, sliced avocado, shredded cabbage, sliced or pickled radish are all delicious additions
- Add some toasted sesame seeds or furikake seasoning for an optional crunchy garnish.
Recipe FAQs
These bowls are mild to medium as written. Gochujang adds savory depth more than intense heat. To make them milder, use less gochujang or skip the kimchi. For extra spice, add more gochujang or a drizzle of hot honey.
Yes. Use less gochujang, skip the kimchi, and leave out the hot honey. You can add spice to individual bowls for adults after serving.
These bowls are delicious both warm and cold, making them ideal for packed lunches or quick meals straight from the fridge.
More ground chicken ideas
Looking for other recipes like this? Try these:
Recipe
Korean-Inspired Chicken and Rice Bowls (Sweet & Spicy)
Ingredients
Spicy Ground Chicken
- 1 lb ground chicken
- 2 garlic cloves minced
- 1 teaspoon grated ginger
- 2 teaspoon toasted sesame oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon gochujang paste
For the bowls
- 2 cups cooked brown rice or sushi rice ir plain white rice
- 2 eggs large
- 3 mini cucumbers cut in half and sliced thin
- 1 ½ cup shredded carrot
- 2 scallions or spring onion, sliced
- ¼ tablespoon kimchi (optional)
- hot honey (optional, to drizzle)
- 4 servings Gochujang aioli
Instructions
- Boil the eggs. Bring water to boil, add eggs and set the timer to 7 minutes 30 seconds. Immediately take out and place in icy cold water to stop the cooking process. Peel, cut in half and set aside.
- Make spicy chicken. Heat 2 teaspoons of toasted sesame oil in a medium skillet. Add ground chicken, grated ginger and minced garlic. Cook, breaking down the meat with a wooden spatula until fully cooked and lightly browned, about 8 minutes. Stir in Gochujang paste, soy sauce and cook, stirring for 2 more minutes. Set aside.
- Assemble the bowls: divide cooked rice between 4 bowls. To each bowl add ¼ of the spicy chicken, sliced cucumbers, shredded carrot and kimchi (if using).
- Add ½ of an egg in each bowl, drizzle with 2 tablespoons of Gochujang aioli, sprinkle with sliced green onions.
- If you want to, drizzle with a little hot honey and serve!
Video
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Brandon says
These are really good! I enjoyed the combo of veggies and the spicy chicken. Tasty.
Jeanne says
This is one great recipe. The flavors and textures all work so well together. And easy ALWAYS tastes good!
Beth says
Yum, the whole family loved these!
Beth says
We loved this combo of veggies with the chicken and rice. Everyone loved it!
Gaby says
These bowls were one of those meals that disappeared fast—spicy, comforting, and easy enough to throw together on a busy night.
Chris says
100% need the gochujang for this to work. Taste is a perfect balance.
Agnieszka says
Glad you liked it Chris!