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!
Korean Chicken Rice Bowl Meal Prep
Ingredients
Chicken & Marinade
- 1 kg Chicken Thigh Boneless & Skinless
- 10 ml Toasted Sesame Oil
- 5 Garlic Cloves Grated
- 10 g Ginger Peeled & Grated
- 60 g Gochujang Korean Spice Paste
- 30 g Sriracha Sauce
- 60 g Low Sodium Soy Sauce
- Ground White Pepper
Gochujang Cucumbers
- 1 Large Continental Cucumber Sliced
- 20 g Gochujang Korean Spice Paste
- 2 Garlic Cloves Grated
- 10 ml Low Sodium Soy Sauce
- 10 ml Rice Wine Vinegar
- 2 g Gochugaru or Chilli Flakes
- 5 ml Toasted Sesame Oil
- 1 Spring Onion (Scallion) Sliced
- Salt & Ground White Pepper
Jasmine Rice
- 300 g Jasmine Rice Washed
- 500 ml Cold Water
- Salt To Taste
Method
- Marinate the chicken with all of the marinade ingredients for up to 24 hours, or use it 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 bake at 220°C (430°F) for 20 minutes, or until cooked through and the internal temperature reaches 74°C (165°F). For a slight char, switch to grill/broil for the final 5 minutes, watching closely. To air fry, cook at 200°C (390°F) for 16–18 minutes, until cooked through and lightly charred. Rest for 5 minutes, then slice into strips or dice.
- Add the rice and cold water to a saucepan over high heat. Season with salt and white pepper and bring to a boil. Cover, reduce the heat to low, and cook for 12 minutes. Remove from the heat and leave covered for 4 minutes to steam. Fluff with a fork.
- Serve in 5 x 750ml meal prep containers, with rice on one side, chicken in the middle, and cucumber salad on the other. Garnish with spring onion and sesame seeds, if using.
The above nutrition guide is based on daily averages and is calculated for a single portion.Â
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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