Korean food has always been a favorite in our home. There’s something about the balance of savory, sweet, and spicy that feels so satisfying and comforting. While we love indulging in traditional Korean dishes like bulgogi and bibimbap at our favorite restaurants, sometimes we crave those flavors on a busy weeknight when time is short, and that’s where this Korean Ground Chicken Bowl comes in. It’s not a traditional recipe, but it’s inspired by those bold, familiar tastes that we’ve come to adore.
This dish has quickly become one of our go-to meals when we want something quick, healthy, and packed with flavor. The sauce is the real star here—garlicky, slightly sweet, with a kick of heat from gochujang and crushed red pepper. It coats the ground chicken and bell peppers beautifully, turning simple ingredients into something that tastes like it took hours to prepare. We also love how versatile it is; you can adjust the spice level or swap out the vegetables to suit whatever you have on hand.
What makes this recipe even better is how approachable it is. Whether you’re new to Korean flavors or already a fan, the ingredients are easy to find and come together in just one pan. For us, this bowl hits that sweet spot between satisfying our craving for Korean food and keeping things simple enough for a busy weekday. Plus, serving it over a warm bed of rice turns it into a comforting, complete meal that feels like a hug in a bowl.
We know this isn’t a traditional Korean recipe, but it’s a fun and delicious way to bring some of those classic flavors into your home kitchen. If you’re looking for a meal that’s quick, healthy, and absolutely packed with flavor, this Korean Ground Chicken Bowl might just become your new favorite. Give it a try, and don’t forget to top it with a sprinkle of sesame seeds and green onions for that perfect finishing touch!
IN THIS RECIPE...
What do I need to make this bowl?
- GROUND CHICKEN: Lean and quick to cook, it soaks up the flavors of the sauce beautifully. You can swap it with ground turkey, pork, beef, or even crumbled tofu for a vegetarian option.
- GARLIC: A must-have for bold, aromatic flavor. Freshly minced is ideal, but pre-minced or garlic powder can work in a pinch.
- BROWN SUGAR: Adds a touch of sweetness to balance the spicy and savory elements of the sauce. Substitute with honey, maple syrup, or coconut sugar if needed.
- SOY SAUCE: The backbone of the sauce’s umami flavor. Use tamari for a gluten-free option or low-sodium soy sauce to control saltiness.
- SESAME OIL: Adds a nutty aroma that’s signature to Korean-inspired dishes. Toasted sesame oil works best, but olive oil can be used in a pinch for cooking.
- GINGER: A little grated ginger goes a long way in adding warmth and depth. Use ground ginger if fresh isn’t available, but cut the amount in half.
- GOCHUJANG: A Korean chili paste that brings heat and a slight sweetness. If you don’t have it, substitute with sriracha mixed with a little honey or sugar.
- CRUSHED RED PEPPER OR GOCHUGARU: Adds an extra layer of spice. Adjust the amount to suit your heat tolerance, or skip it if you prefer milder flavors.
- BELL PEPPER: Adds color, crunch, and a bit of natural sweetness. Swap it with zucchini, snap peas, or even broccoli for variety.
- TOASTED SESAME SEEDS: A crunchy garnish that enhances the nutty notes of the dish. Feel free to leave them out if you don’t have them on hand.
- GREEN ONIONS: Bright and fresh, these finish the dish with a pop of color and flavor. Thinly sliced chives can also work.
- RICE: The perfect base to soak up the flavorful sauce. Sub with quinoa, cauliflower rice, or noodles if you’re looking to switch it up.
How do I make this bowl?
1. HEAT THE PAN
Start by heating 1 tablespoon of neutral oil in a medium skillet over medium heat. Let the oil get nice and hot before adding the chicken—this helps ensure the meat browns properly and doesn’t stick. A nonstick skillet or well-seasoned cast iron pan works best here.
2. COOK THE CHICKEN
Add the ground chicken to the pan, breaking it apart with a wooden spoon or spatula into crumbles. Let the chicken cook undisturbed for about 2 minutes to get a bit of browning before stirring. Continue cooking for 4-5 minutes until the chicken is no longer pink. If you’re using a meat substitute like tofu, crumble it in similarly and cook until it’s golden.
3. MAKE THE SAUCE
While the chicken cooks, whisk together the sauce ingredients in a small mixing bowl: garlic, brown sugar, soy sauce, sesame oil, ginger, gochujang, crushed red pepper, and black pepper. Stir well to combine, ensuring the sugar dissolves fully. This step is key to getting a smooth, flavorful sauce.
4. ADD THE VEGETABLES
Once the chicken is cooked, toss in the sliced bell peppers. Stir them around for 1-2 minutes to soften slightly while keeping their crunch. If you’re substituting with harder vegetables like broccoli, you may want to steam them lightly beforehand to ensure they cook evenly.
5. COMBINE EVERYTHING
Pour the prepared sauce over the chicken and vegetables, mixing thoroughly to coat everything evenly. Bring the sauce to a simmer and let it cook for 3-4 minutes, stirring occasionally. The sauce will thicken slightly as it cooks—if it seems too thick, add a tablespoon of water or chicken broth to loosen it up.
6. FINISH WITH GARNISH
Remove the skillet from heat and sprinkle the dish with toasted sesame seeds and sliced green onions. These garnishes add texture and a burst of fresh flavor to balance the richness of the dish.
7. SERVE AND ENJOY
Serve the chicken mixture over a bowl of steamed rice or your preferred base. Feel free to add more toppings like pickled vegetables, cucumber slices, or a fried egg for extra flair. Enjoy this quick, flavorful meal warm, and savor the balance of sweet, savory, and spicy flavors.
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Easy Weeknight Korean Ground Chicken Bowl
Ingredients
- 1 pound ground chicken
- 3 garlic cloves minced or crushed
- ¼ cup brown sugar
- ¼ cup soy sauce
- 2 teaspoons sesame oil
- ¼ teaspoon ginger grated
- 1 teaspoon gochujang
- ¼ teaspoon crushed red pepper or gochugaru
- ¼ teaspoon white or black pepper
- 1 tablespoon neutral oil
- 1 green bell pepper sliced
- 2 teaspoons toasted sesame seeds
- 3 stalks green onion sliced
Instructions
- Heat oil in a medium skillet over medium heat. Add the ground chicken, breaking it apart with a wooden spoon into crumbles. Cook until no longer pink, about 4-5 minutes.1 tablespoon neutral oil, 1 pound ground chicken
- While the chicken is cooking, make the sauce by whisking together the garlic, brown sugar, soy sauce, sesame oil, ginger, gochujang, crushed red pepper, and pepper together in a small mixing bowl.3 garlic cloves, ¼ cup brown sugar, ¼ cup soy sauce, 2 teaspoons sesame oil, ¼ teaspoon ginger, ¼ teaspoon crushed red pepper or gochugaru, ¼ teaspoon white or black pepper, 1 teaspoon gochujang
- Once the chicken is cooked, add the sliced bell peppers and pour the sauce over the chicken and mix to combine. Bring the sauce to a simmer and cook for 3-4 minutes.1 green bell pepper
- Sprinkle it with toasted sesame seeds and green onions. Serve over rice and enjoy!2 teaspoons toasted sesame seeds, 3 stalks green onion
Notes
- Although this recipe uses ground chicken, you can easily replace that with ground beef or ground pork.