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Korean Chicken Rice Bowl Hero
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5 from 1 vote

Korean Chicken Rice Bowl

Servings: 2 people


  • 3 Skin-On, Chicken Thighs
  • A small section of Korean Radish (~3.5 cm section)
  • 2 Garlic Cloves (Optional)

Stir-fry Sauce

  • 1 teaspoon(!) Hot Mustard
  • 1 Tablespoon Soy Sauce


  • Cut 3 Chicken Thighs into bite-sized pieces.
  • Cut-off a small section (~3.5cm) of Korean Radish. Then cut this section into 4 pieces. Then cut each into thin pieces.
  • Optional: Cut 2 garlic cloves into thin pieces.

Stir-fry ingredients

  • Place some neutral oil into a wok or frying pan.
  • Once the oil is hot, place-in the chicken pieces - skin-side facing down.
  • Set heat to medium. Give the chicken pieces a few minutes to cook away, so the skin can release its oil and create good flavor.
  • (Optional: After a few minutes, add in the garlic slices)
  • After you get some browning on one-side, flip each chicken piece over and cook on the other side.
  • After a few minutes, add in the Korean radish pieces.
  • Stir-fry the chicken & radish together for a few minutes - or until the radish starts to sweat.
  • Once the radish pieces start to turn translucent and get slight browning, add in the Hot Mustard (1 teaspoon).
  • Then add-in Soy Sauce (1 Tablespoon). Add in a circular motion around the pan wall. This way the soy sauce can heat-up and develop a deeper flavor.
  • Now stir-fry everything for 30 seconds ... or until everything is well mixed!
  • Scoop the delicious ingredients over a bowl of freshly made rice.
  • (Optional: You can add a dab of the hot mustard as a topping on the bowl)
  • Bon Appetit!