Korean Chicken Rice Bowl



  • 1 cup brown rice
  • 1 1/2 pounds boneless skinless chicken breast
  • 1 tablespoon soy sauce
  • 1 tablespoon gochujung or other chili sauce, plus more for serving
  • 1 tablespoon toasted sesame oil, divided
  • 10 ounces baby kale
  • 1 green onion, finely chopped
  • 1/4 teaspoon salt
  • 1 teaspoon sesame seeds
  • 1 cup kimchi




In a medium saucepan, bring rice and 2 1/2 cups water to a boil, cover and reduce heat to low. Cook 40 minutes, remove from heat and let sit 10 minutes. Fluff with a fork.

Meanwhile, in a medium bowl, combine chicken, soy sauce, gochujung and 1 teaspoon sesame oil. Toss to coat the chicken and set aside.

Set a large frying pan over medium-low heat. Add 1/4 cup water along with baby kale, cover, reduce heat to low and cook until kale is tender and wilted, about 5 minutes. Drain and rinse with cold running water until cool. Squeeze small handfuls to remove as much liquid as possible from the kale. Transfer to a medium bowl and fluff apart with your fingers. Add half the green onion, salt, remaining 2 teaspoons sesame oil and sesame seeds. Toss to combine and set aside.

Heat a large, nonstick frying pan over medium-high heat. Coat with cooking spray and add the chicken. Let cook, undisturbed, until browned, about 5 minutes. Turn over and cook until brown on the second side and cooked through, about 5 more minutes depending on thickness. Transfer to a cutting board and let rest 10 minutes before slicing.

Divide rice between 4 serving bowls. Top each bowl with 1/4 kale salad and kimchi. Slice chicken and add to bowls. Garnish with remaining green onion and serve with additional chili sauce to taste.