Korean Chicken and Rice

Korean Chicken and Rice is a deliciously bold and comforting dish that pairs tender, savory-spicy marinated chicken with warm, fluffy rice. Infused with traditional Korean flavors like gochujang and sesame oil, this easy recipe delivers a hearty, well-balanced meal that’s perfect for busy weeknights or meal prep.

Why You’ll Love This Recipe

• Packed with rich, spicy, umami flavor from classic Korean ingredients
• Simple to make and ideal for weeknight dinners
• Perfect for meal prep—easy to store and reheat
• Customizable with your favorite vegetables and garnishes
• A satisfying one-bowl meal with protein, carbs, and veggies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar or honey
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon vegetable oil (for cooking)
• 2 cups cooked white rice or jasmine rice
• 1 tablespoon sesame seeds (optional)
• 2 green onions, sliced
• Optional toppings: shredded carrots, cucumber slices, kimchi, fried egg

Directions

this recipe

1. In a bowl, combine gochujang, soy sauce, sesame oil, brown sugar, garlic, and ginger to make the marinade.
2. Add the chicken pieces to the marinade and toss to coat. Let marinate for at least 15–30 minutes (or overnight in the fridge for deeper flavor).
3. Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook for 6–8 minutes, stirring occasionally, until cooked through and slightly caramelized.
4. While the chicken cooks, prepare the rice and toppings.
5. Serve the chicken over a bed of rice, garnished with sesame seeds, green onions, and any additional toppings you like.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Spicier: Add more gochujang or a dash of red pepper flakes
• Sweeter: Increase the brown sugar or add a splash of mirin
• Veggie-Loaded: Stir-fry chopped bell peppers, zucchini, or mushrooms with the chicken
• Low-Carb: Serve over cauliflower rice or in lettuce wraps
• Grilled Version: Grill the marinated chicken for a smoky flavor twist

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze portions for up to 2 months; thaw overnight before reheating
• Reheating: Reheat in a skillet or microwave until warmed through, adding a splash of water if needed

FAQs

What is gochujang?

Gochujang is a Korean fermented chili paste that’s spicy, savory, and slightly sweet. It’s key to authentic flavor.

Can I use chicken breast instead of thighs?

Yes, though thighs tend to be juicier. Breasts will work fine if cooked properly to avoid drying out.

Is this dish very spicy?

It has a moderate heat level, but you can adjust by using less or more gochujang.

Can I make it ahead?

Yes. Both the chicken and rice can be made ahead and stored for quick meals.

What vegetables go best with Korean chicken?

Cucumbers, carrots, sautéed spinach, and kimchi are popular additions.

Can I make it gluten-free?

Use tamari or gluten-free soy sauce, and make sure the gochujang brand you choose is gluten-free.

How do I make the chicken extra crispy?

Cook in a hot skillet without crowding the pan and avoid too much liquid—this helps caramelize the outside.

Can I serve this cold?

It’s best served warm, but can be eaten cold as a rice bowl or salad-style dish.

What rice works best?

Short grain white rice, jasmine rice, or even brown rice are all great choices.

Is it possible to grill the chicken?

Yes, the marinated chicken can be grilled for added smokiness and char.

Conclusion

Korean Chicken and Rice is a flavorful, fuss-free meal that brings the heat and comfort of Korean home cooking straight to your kitchen. It’s quick, customizable, and endlessly satisfying—perfect for dinner tonight or meal prepping for the week ahead.

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