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5 from 2 votes

Easy Korean Ground Chicken Rice Bowls

If you are looking for the perfect 20-minute meal, these easy Korean chicken rice bowls are the solution! Topped off with seasoned, quick-pickled cucumbers, this Korean chicken bowl recipe is fresh, bright, and the perfect meal prep or make-ahead meal. 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Dishes
Cuisine: Korean
Keyword: asian chicken rice bowls, chicken rice bowls recipes, Korean chicken bowls, korean chicken rice bowls, korean ground chicken recipe
Servings: 4 Servings
Calories: 358kcal
Author: The Sassy Foodie

Ingredients

  • 500 g Ground chicken
  • 1 cup Edamame frozen
  • 2 cups Jasmine rice cooked

Marinade

Cucumber Topping

  • ½ English cucumber thinly sliced
  • 1 tablespoon Rice wine vinegar
  • ½ tablespoon Granulated sugar
  • 2 teaspoon Gochugaru Korean chili flakes

Instructions

  • Add the thinly sliced cucumber to a medium bowl, along with the vinegar, sugar, and gochugaru. Mix so the cucumber slices are coated, and set aside. 
    ½ English cucumber, 1 tablespoon Rice wine vinegar, ½ tablespoon Granulated sugar, 2 teaspoon Gochugaru
  • Grate the cored and seeded pear on the large holes of a box grater on top of a small bowl. Be sure to catch the juice from the pear as you grate it. 
    1 Bosc pear
  • Transfer the grated pear to a large bowl with the soy sauce, sesame oil, Korean chili peppers, and remaining sauce ingredients. Using an immersion blender, blend the sauce until the pear has completely broken down and the sauce is smooth. 
    2 tablespoon Brown sugar, ⅓ cup Soy sauce, 1 teaspoon Sesame oil, 1 teaspoon Rice wine vinegar, ¼ cup Gochugaru, 5 cloves garlic, 1 tablespoon ginger
  • Heat a large skillet over medium-high heat with 1 ½ tablespoons of vegetable oil. Add the ground chicken to the hot skillet, and let it sit untouched for 1-2 minutes. After 1-2 minutes, start to break the ground chicken into bite-sized pieces or crumbles and cook for 2-3 minutes while tossing occasionally. 
    500 g Ground chicken
  • Once the chicken is almost cooked through, add the pureed Korean BBQ sauce to the skillet and lower to medium heat. Toss the chicken in the sauce until everything is coated well.
  • Add the frozen edamame beans to the chicken mixture, and saute until the edamame is heated through and the sauce has thickened. 
    1 cup Edamame
  • Assemble the bowls with a base of cooked rice, and a serving of the ground chicken mixture over top. Finish with the sliced cucumbers, and optionally green onions and sesame seeds. 
    2 cups Jasmine rice

Notes

  • Allow the chicken to caramelize: Give the sauce enough time to coat and caramelize the exterior of the chicken. This adds more texture to the rice bowls but also amps up plain ground chicken.
  • Extra garnish:​ For more crunch and flavor, garnish the finished bowls with sliced green onions and sesame seeds. 
  • Substitute for immersion blender:​ If you do not have an immersion blender, you can blend the sauce in a small blender or a food processor. You want to puree the pear into the liquid completely. 
  • Keep some leftover marinade:​ If you like your bowls even saucier, reserve a little bit of the sauce for drizzling over the top of the rice bowls when serving. 

Nutrition

Calories: 358kcal | Carbohydrates: 30g | Protein: 31g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 1420mg | Potassium: 1307mg | Fiber: 9g | Sugar: 15g | Vitamin A: 4732IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 5mg