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Korean Spicy Chicken Rice Bowls Recipe

Korean Spicy Chicken Rice Bowls Photo

There just aren’t enough meals with global flavors designed for two people in the world, am I right?

Lately, I’ve been feeling so bored with our normal dinner routine. We’ve gotten into a bit of a rut and I am continually cooking the same recipe week after week.

Korean Spicy Chicken Rice Bowls Picture

Funny enough, the Man would be totally fine with this, but for me, I NEED VARIETY. I mean, I love food after all. Food is what I think about all day so I can’t just eat the same thing all the time.

Do you ever get bored with making the same thing again and again? I feel like this is something everyone can relate to.

Korean Spicy Chicken Rice Bowls Image

These Korean spicy chicken rice bowls are my solution to the problem. OMG are they oh so tasty!

The chicken is marinated for 2 hours, but you can totally leave them in the fridge for 24 hours if you really want to amp up the flavor of the poultry. It’s spicy, slightly sweet, and tangy.

Korean Spicy Chicken Rice Bowls Pic

Then you throw the chicken on the grill and that marinade becomes this kind of sticky sauce on the outside.

You combine all this with rice, creamy avocado, charred red bell pepper, and a burst of cherry tomatoes… It’s a safe bet that you’ll never get tired of making this week after week!

File 1 - Korean Spicy Chicken Rice Bowls

Now let’s talk TIME. This recipe is ready to hit the table in less than 30 minutes of active cooking time. The marinade does take some time to soak in, but if you are strapped for time, just make it the night before!

That way, all you have to do is fire up the grill when you are ready to cook. In 20 minutes, you’ll have these rice bowls in hand as you do a happy dance!

If you love Korean food, why not try this Ssambap Recipe or this Beef Bulgogi recipe too?

Korean Spicy Chicken Rice Bowls Photo

Korean Spicy Chicken Rice Bowls Recipe

Meghan Yager
Korean Spicy Chicken Rice Bowls are the global healthy meal that is made for two people! Make them for lunch or dinner, either way you’ll be guaranteed for a spicy flavor that you won’t be able to resist.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 2 minutes
Total Time 2 hours 25 minutes
Cuisine Asian
Servings 2
Calories 1163.5 kcal


  • 2 Soy Sauce
  • 1 Brown Sugar
  • 1 Toasted Sesame Oil
  • 1 Gochujang Paste
  • 2 Chili Garlic Sauce
  • 1 Garlic minced
  • 1 Ground Ginger
  • 1 Boneless Skinless Chicken Breast
  • 1 Red Bell Pepper seeds removed and cut into fourths
  • 1 Extra Virgin Olive Oil
  • 1 Avocado mashed
  • Lemon
  • 2 Basmati Rice or Jasmine Rice (cooked)
  • 1 Cherry Tomatoes halved
  • 0.25 Chopped Cilantro
  • 1 Lime cut into wedges


  • In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, gochujang, chili garlic sauce, garlic, and ginger until combined. Place chicken in the bowl, turning to coat in the sauce. Cover with plastic wrap and place in the refrigerator for at least 2 hours, up to 24 hours.
  • When ready to cook, preheat grill to high heat (400˚F).
  • Rub red bell pepper quarters with olive oil. Place bell pepper and chicken on the grill once hot.
  • Cook for 10 to 15 minutes, turning halfway through, until the peppers are charred and chicken is cooked through (165˚F in the center when a thermometer is inserted into the thickest part). Remove from grill.
  • Slice red peppers and chicken.
  • In a small bowl, stir together avocado and lemon juice.
  • To assemble the bowls, divide the rice between two bowls. Top with sliced red pepper, chicken, cherry tomatoes, and mashed avocado. Sprinkle with chopped cilantro and serve with lime wedges.


Calories: 1163.5kcalCarbohydrates: 151.5gProtein: 61.5gFat: 32.5gSaturated Fat: 3.5gSodium: 1488.88mgFiber: 11gSugar: 5g
Keyword Asian, Avocados, Chicken, Cilantro, Grilled, Grilling, Peppers, Rice, Spicy, Tomatoes
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