And that egg on top… Please don’t skip it, because it goes oh so well here. Just 25 minutes is all you need to put together this rainbow colored bowl. Give it a try, it’s one of the tastiest ground chicken recipes you’ll ever come across! One bowl meals are great, aren’t they? So many flavors all packed together. I love them all, like my Chicken Burrito Bowl, Tuna Tataki Bowl, and even my Korean Ground Beef Bowl, which has some similarities to this recipe, but is still unique in it’s own way. Now this Korean Ground Chicken Bowl may look a little intimidating, with all of it’s components. But trust me, it comes together in a flash!
Ingredients Needed
Cooking oil – I use canola, but use any of your favorite high smoke point oils. Ground chicken – Go for regular ground chicken. Ground white meat is too lean and can become dry. Aromatics – Ginger, garlic, scallions. Sauce – Soy sauce, gochujang, honey, sesame oil, Korean red chili flakes. Rice – I prefer basmati, but use any of your favorites as the base of the bowl. Veggies – Carrot, purple cabbage, cucumber. Egg – It really completes the bowl.
Korean Ground Chicken Bowl Recipe
- Make the sauce: First, I combine soy sauce, gochujang, honey, sesame oil, and Korean red chili flakes in a bowl and mix them well.
- Cook the chicken: I sauté ground chicken until it’s browned, then I add ginger, garlic, and scallion, cooking everything for another minute or two. After that, I stir in the sauce and let it cook until the chicken is completely cooked through.
- Fry eggs: While the chicken is cooking, I fry some eggs. This way, everything comes together at the same time, perfectly hot and ready to serve.
- Assemble your bowls: I divide the recipe among four bowls. First, I fill the bottom of each bowl with rice. Then, I top it with the chicken mixture and some vegetables. Finally, I place a fried egg on top of each.
Variations and Substitutions
Meat – Sometimes I swap the chicken for any other ground meat I have on hand. Sauce – If I don’t have gochujang, I use sriracha as a replacement. And if I’m missing Korean red pepper flakes, I find that paprika works well instead. Grains – For the grains, I often replace the white rice with brown rice, or even quinoa for a different texture. Veggies – Other great veggie options I like to include are snow peas or steamed edamame. Eggs – Not a fan of runny eggs? Use hard fried, they’re still great in this bowl. Garnishes – I like some sesame seeds or the green parts of scallions on top. You can give your bowl a boost of flavor with a drizzle of some great sauce. Try Sriracha Mayo, Yum Yum Sauce, or if you really like it spicy, some of our favorite Chili Oil.
So there you have it, one easy and tasty meal prep recipe for you. This Korean Ground Chicken Bowl is one of my go-to recipes when I have ground chicken on hand, and I hope it becomes one of yours too! Make sure to save or pin this recipe so you always know where to find it. And don’t forget to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Korean Ground Chicken Bowl, on our Gypsy Plate… enjoy!
Try these other great bowl meals!Greek Steak Salad BowlTeriyaki Chicken BowlSuperfood BowlSalmon Rice BowlSesame Chicken BowlsVietnamese Bun ChaChicken Buddha BowlKatsudon
