Korean-Inspired Chicken and Rice Bowls (Sweet & Spicy)

5 from 6 votes

These Korean chicken and rice bowls are made with spicy ground chicken, rice, fresh veggies, and creamy gochujang aioli.

Prep Time15

Cook Time10

Course: dinner, lunch

Cuisine: Asian, Korean

Servings:

Calories: 495kcal

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!

I used short grain brown rice but any rice will work (regular white or brown, jasmine, basmati).

To make these bowls low-carb, swap rice for cauliflower rice.

Use my homemade Gochujang aioli recipe or make a simple sriracha mayo sauce, such as the one used in this sushi bake recipe.

If you don't have toasted sesame oil, regular plant oil (avocado, vegetable) will also work.

Boiled eggs can be swapped for a fried eggs, if you prefer.

These bowls can be served warm or cold - great for meal prep!