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Korean Chicken Burrito Bowl
Print Recipe
5 from 1 vote

Korean Chicken Burrito Bowl

If you’re a fan of Chipotle’s Chicken Burrito bowl and Korean food you’ll love this one -- presenting the Korean Chicken Burrito Bowl! Complete with cheesy corn and sautéed kimchi with the usual fajita veggies, this Korean burrito bowl has been one of my favorite fusion creations.
Prep Time15 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Fusion, korean, Mexican
Servings: 1
Calories: 439kcal
Author: Clara

Equipment

  • Cast Iron

Ingredients

Chicken & Marinade

  • 4 oz Chicken thigh (Boneless, skinless)
  • 2 teaspoon Mirin
  • 1 tablespoon Ketchup
  • 1 tablespoon Gochujang
  • ½ tablespoon Soy sauce
  • 1 teaspoon Honey
  • 1 teaspoon Sesame oil
  • 1 teaspoon Garlic powder
  • 1 teaspoon Black pepper
  • 1 teaspoon Salt

Cheesy Corn

  • ¼ cup Corn
  • Cooking spray
  • 1 tablespoon Colby Jack cheese (Or cheese of choice)
  • 1 clove Garlic (Minced)
  • 1 teaspoon Red onion (Finely diced)
  • Cilantro (For garnish)
  • 1 teaspoon Black pepper
  • 1 teaspoon Salt

Kimchi & Fajita Veggies

  • ¼ cup Kimchi
  • 2 Mushrooms (Baby bella or mushroom of choice)
  • 1 clove Garlic (Minced)
  • Red onion (Finely diced)
  • Salt & Pepper (For seasoning)

Guacamole

  • ½ Avocado
  • Salt, pepper, and red pepper flakes
  • 1 clove Garlic (Minced)
  • ¼ Red onion (Finely diced)
  • Cilantro (Roughly chopped)
  • Lime juice

Nutrition & Macros

  • 439 Calories
  • 27 g Protein
  • 22 g Fat
  • 33 g Carbs

Instructions

  • In a bowl, mix together the chicken marinade ingredients, then marinade chicken for at least 2 hours or overnight.
  • Cut the skin off the avocado and cut into small pieces. Add the pieces and the rest of the guacamole ingredients in a mortar and pestle and mash together thoroughly. If you don’t have a mortar and pestle, a bowl and forks should do the trick.
  • Heat a cast iron on high heat and begin to cook chicken. It should take about 3-4 minutes on each side, so in the meantime, we can begin to prepare the other components of the bowl.
  • Prepare the corn according to package directions – then in a small skillet, sauté with cooking spray, garlic, and red onion. When the garlic turns golden, add in the cheese and salt a pepper and mix until melted. Top with cilantro and remove from heat.
  • For the kimchi and fajita veggies, spray a separate skillet with cooking spray and begin to sauté garlic, kimchi, and mushrooms. Season if desired and remove from heat when done.
  • Arrange the chicken (cut if desired), guacamole, cheesy corn, and kimchi fajita veggies, and enjoy your Korean burrito bowl!

Nutrition

Calories: 439kcal