Korean Chicken Bowl with Rice
This Korean Chicken Bowl is loaded with tender marinated chicken, roasted shiitake mushrooms, crispy kale, and fluffy jasmine rice, all topped with a spicy gochujang mayo drizzle for the perfect flavor-packed bite.
Equipment
- 1 Mixing bowl for marinade
- 1 Baking sheet for roasting vegetables
- 1 Skillet for cooking chicken
Ingredients
Main Ingredients
- 8-10 oz shiitake mushrooms stem removed and sliced
- 1 tablespoon avocado oil for cooking
- 2 tablespoon gochujang
- 3 tablespoon light tamari
- 2 teaspoon rice vinegar
- 2 teaspoon brown sugar
- 3 cloves garlic minced
- 2 teaspoon fresh ginger minced
- 1.5 lb chicken thighs boneless, skinless
- 1 ⅓ cups dry jasmine rice
- 1 small bunch kale sliced thin
- kimchi for serving
- 3 tablespoon gochujang for sauce
- 2 tablespoon mayonnaise for sauce
- 1 ½ tablespoon water to thin sauce
Instructions
Instructions
- Preheat oven to 400°F (200°C).
- Lay sliced mushrooms on a baking sheet, drizzle with oil and roast 20 minutes, flipping halfway.
- Mix gochujang, tamari, vinegar, sugar, garlic, and ginger in a bowl to prepare marinade.
- Marinate chicken thighs in the mixture for at least 15 minutes.
- Cook jasmine rice according to package directions while chicken marinates.
- Heat avocado oil in a skillet over medium-high heat and sear the chicken 6–8 minutes each side until caramelized and cooked through.
- In the last 5 minutes of mushroom roasting, add sliced kale to baking sheet, drizzle with oil, and roast until wilted and crispy.
- Slice cooked chicken and assemble bowls with rice, mushrooms, kale, chicken, and kimchi.
- Mix gochujang, mayo, and water to make drizzle sauce and serve over bowls.
Notes
Store leftovers in airtight containers and enjoy within 3 days. Reheat with a splash of water to retain moisture. Great topped with extra kimchi or a cucumber salad.