Korean Chicken Rice Bowls – Easy & Flavourful Meal Prep
Easy Korean chicken rice bowl meal prep with tender gochujang-glazed chicken, fluffy rice, and crisp cucumber. Perfect for make-ahead lunches—healthy, flavourful, and freezer-friendly!
Ingredients
Chicken & Marinade -
- 1kg (2.2lb) - Chicken Thigh, Boneless & Skinless
- 2 tsp (10ml) - Toasted Sesame Oil
- 5 - Garlic Cloves, Grated
- 10g (0.3oz) - Ginger, Peeled & Grated
- ¼ Cup (60g) - Gochujang (Korean Spice Paste)
- 1 ½ Tbsp (30g) - Sriracha Sauce
- ¼ Cup (60g) - Low Sodium Soy Sauce
- Ground White Pepper
Gochujang Cucumbers -
- 1 - Large Continental Cucumber, Thick Sliced
- 1 Tbsp (20g) - Gochujang
- 2 - Garlic Cloves, Grated
- 2 tsp (10ml) - Low Sodium Soy Sauce
- 2 tsp (10ml) - 10ml - Rice Wine Vinegar
- ½ tsp (2g) - Gochugaru or Chilli Flakes
- 1 tsp (5ml) - Toasted Sesame Oil
- 1 - Spring Onion (Scallion), Thinly Sliced
- Salt & Ground White Pepper
Jasmine Rice -
- 300g (10.5oz) - g Jasmine Rice, Washed
- 500ml (2 Cups) - Cold Water
- Salt & Ground White Pepper
Instructions
- Marinate the chicken with all of the ingredients for up to 48 hours. It can be used right away.
- Add all of the gochujang cucumber ingredients to a bowl and mix well. Store in the fridge until ready to serve.
- Place the chicken onto a baking tray lined with parchment paper and put it into an oven at 220.c - 430.f. Bake for 20 minutes or until cooked through. If you wish to char it slightly, switch the oven setting to grill/broil in the remaining 5 minutes. To cook in an air fryer, set it to 200.c - 390.f and air fry for 16-18 minutes or until cooked and lightly charred. Allow the chicken to rest for 5 minutes, and slice it into strips or dice.
- Add the rice and cold water to a saucepan over high heat. Season with salt and ground white pepper and bring to a boil. Place on a lid, reduce the heat to low and cook for 12 minutes. Remove from the heat and leave the lid on for 4 minutes to steam. Remove the lid and fluff with a fork or spatula.
- Serve in 5x 750ml meal prep containers. Place the rice on one side, chicken in the middle and cucumber salad on the other. Garnish with spring onion (scallion) and black and white sesame seeds (garnishes are optional).
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Korean Chicken Rice Bowls Storage Instructions
Refrigeration
Store in airtight containers in the fridge for up to 4 days.
Keep cucumbers separate to prevent them from becoming soggy.
Freezing
Chicken and rice can be frozen for up to 3 months in airtight, freezer-safe containers.
Do not freeze cucumbers, as they lose texture when thawed.
For best results, portion into individual meal prep containers before freezing.
Korean Chicken Rice Bowls Reheating Instructions
Microwave
To prevent drying, reheat chicken and rice in a microwave-safe container with a damp paper towel. Heat in 30-second intervals, stirring in between, until warmed through.
Stovetop
Warm chicken and rice in a pan over medium heat with a splash of water to restore moisture, stirring occasionally until heated.
Oven
If reheating multiple portions, cover with foil and bake at 150°C (300°F) for about 15 minutes or until hot.
For the best texture, add fresh cucumber after reheating.
Watch How To Make The Recipe
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