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Korean Chicken Rice Bowl Meal Prep

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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: 579kcal
Servings: 5 People
Metric - Imperial

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.
Chef's Tips
Marinate as long as you can within that 24-hour window — gochujang is a thick, fermented paste, and it needs real time to actually penetrate the chicken rather than just coat the surface.
Watch the grill/broil setting closely if using it for the final 5 minutes — char develops fast under direct high heat and can go from charred to burnt quickly.
Rest the chicken for the full 5 minutes before slicing, as written — cutting into it too early lets the juices spill onto the board instead of staying in the meat.
Storage & Reheating
Refrigerate the chicken and rice for up to 4 days, or freeze for up to 3 months — this is a soy and gochujang-based marinade with no dairy, so it holds up well either way.
Keep the cucumber salad separate and don't freeze it — cucumber is high in water content and will turn watery and limp once thawed. It keeps refrigerated for up to 3 days.
To reheat, microwave the chicken and rice for 2–3 minutes until hot, or warm in a pan. Add the cucumber salad fresh. Thaw frozen portions in the fridge overnight before reheating.
Serving 440gCalories 579kcalCarbohydrates 67gProtein 46gFat 12gSaturated Fat 3gPolyunsaturated Fat 4gMonounsaturated Fat 3gCholesterol 188mgSodium 1496mgPotassium 599mgFiber 1gSugar 12gVitamin A 125IUVitamin C 6mgCalcium 40mgIron 1.9mg