Quick 15-Minute Bulgogi Chicken Rice Bowls with Pickled Cucumber

These Korean-inspired bulgogi chicken bowls are the ultimate quick dinner fix. Tender pre-cooked chicken gets tossed in a savory-sweet sesame-soy bulgogi sauce, then served over a bed of fluffy jasmine rice. The star of the show is the tangy quick-pickled cucumber, which adds a bright, crisp contrast to the rich chicken.

Top it all off with a dollop of spicy mayo, crunchy fried onions and fresh cilantro for a bowl that’s bursting with flavor and texture. Best of all, this meal comes together in just 15 minutes-perfect for busy weeknights when you want something delicious without the fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Sous Vide Chopped ChickenView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice the mini cucumber. In a small bowl, combine the white wine vinegar, ½ teaspoon sugar and ½ teaspoon salt until the sugar and salt are mostly dissolved. Add the sliced cucumber and toss to coat. Refrigerate until ready to serve.
2. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the chopped chicken and cook, stirring occasionally and breaking up the meat, until browned and warmed through, 4-6 minutes. Meanwhile, massage the rice package to separate the grains. Transfer the rice to a medium microwave-safe bowl and add 2 tablespoons water. Cover tightly with plastic wrap and microwave until warmed through, 1-2 minutes. Once the chicken is warmed, remove the pan from heat and stir in the bulgogi sauce until the chicken is thoroughly coated.
3. Pick the cilantro leaves from the stems and roughly tear them.
4. Divide the rice, bulgogi chicken and pickled cucumber (drained) between bowls. Top the chicken with crispy fried onions and as much spicy mayo as you like. Garnish with torn cilantro and serve.

Recipe Tips

FAQ

Can I use regular rice instead of microwavable rice?

Yes, you can use any cooked rice. Prepare according to package directions and use about 1 cup of cooked rice per serving.

How long does the pickled cucumber last?

The pickled cucumber can be made ahead and stored in the refrigerator for up to 2 days. Drain before using.

Can I make this dish vegetarian?

Absolutely! Substitute the chicken with cubed firm tofu or your favorite plant-based protein. Cook until browned and warmed through, then toss with the bulgogi sauce.