Sweet and Spicy Chicken Bulgogi Bowls with Quick-Pickled Cucumber

If you love the classic flavors of Korean bulgogi but want a lighter, quicker option, these Chicken Bulgogi Bowls are for you. Tender chicken strips are pan-seared until golden and crispy, then tossed in a rich, sweet and savory bulgogi sauce made with soy and sesame. Paired with fluffy white rice, quick-pickled cucumber ribbons and shredded carrots, every bite is a balance of textures and tastes.

A drizzle of spicy sriracha crema adds a cool, creamy heat that ties everything together. This bowl is perfect for a weeknight dinner that feels special but comes together in under 30 minutes. Customize the heat level by adjusting the sriracha to your liking.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until water has absorbed and rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry all produce. In a medium bowl, combine half the vinegar (you’ll use the rest later), ½ tsp sugar (1 tsp for 4 servings) and a large pinch of salt. Trim ends from cucumber; shave lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to the seedy core; discard core. Toss ribbons into bowl with vinegar mixture. Set aside to quick-pickle, tossing occasionally.
3. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and cook, stirring, until just tender, 1-2 minutes. Season with salt and pepper. Transfer to a plate.
4. Pat chicken dry with paper towels and season all over with salt and pepper. Heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Pour in remaining vinegar. Let cook 30 seconds, then stir in bulgogi sauce. Bring to a simmer and cook until thickened, 1-2 minutes. Turn off heat. Season with salt and pepper.
5. Meanwhile, in a small bowl, combine sour cream and as much sriracha as you like. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt.
6. Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings), salt and pepper; divide between bowls. Arrange chicken, carrots and cucumber on top. (TIP: Drain any excess liquid from cucumber before adding.) Drizzle crema over everything.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with beef strips, pork or even tofu. Adjust cooking time as needed.

What if I don't have white wine vinegar?

You can use rice vinegar, apple cider vinegar or even lemon juice as a substitute for pickling.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and chicken in the microwave or skillet and add fresh cucumber and crema before serving.