Incredible Korean BBQ Chicken Bowls (Printable version)
Juicy grilled chicken in Korean BBQ sauce over rice with fresh vegetables, perfect for an easy weeknight dinner.
# List of ingredients:
→ For the Chicken
01 - 1 ½ lbs boneless, skinless chicken thighs
02 - 1/4 cup soy sauce
03 - 2 tbsp brown sugar
04 - 1 tbsp sesame oil
05 - 2 tbsp rice vinegar
06 - 1 tbsp gochujang (Korean chili paste)
07 - 3 garlic cloves, minced
08 - 1-inch piece ginger, grated
09 - 1 tsp black pepper
→ For the Bowls
10 - 2 cups cooked jasmine or short-grain rice
11 - 1 cup shredded carrots
12 - 1 large cucumber, thinly sliced
13 - 1 cup purple cabbage, shredded
14 - 2 green onions, sliced
15 - 2 tsp sesame seeds
16 - 1 tbsp vegetable oil (for cooking)
→ For Serving (Optional)
17 - Kimchi
18 - Extra gochujang or sriracha
19 - Lime wedges
20 - Fresh cilantro
# Directions:
01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and black pepper in a large bowl. Add chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes, or overnight in the refrigerator for optimal flavor development.
02 - Heat vegetable oil in a large grill pan or skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Cook chicken for 4-5 minutes per side until charred edges form and internal temperature reaches 165°F. Let rest for 5 minutes before slicing into strips.
03 - Divide cooked rice evenly among four bowls. Arrange sliced chicken, shredded carrots, cucumber slices, purple cabbage, and green onions on top of the rice in sections. Sprinkle sesame seeds over each bowl as finishing garnish.
04 - Top bowls with kimchi, additional gochujang or sriracha, fresh lime wedges, and cilantro as desired. Serve immediately while chicken is still warm.
# Expert Advice:
01 -
- The marinade comes together in minutes but tastes like it simmered for hours
- Everything cooks in one pan while the rice does its thing
- You can customize the toppings based on whatever's in your fridge
02 -
- Pat the chicken dry before adding it to the marinade—it helps the sauce actually stick instead of sliding right off
- Don't overcrowd your pan or the chicken will steam instead of sear, work in batches if necessary
03 -
- Line your cutting board with parchment paper for easy cleanup after slicing the marinated chicken
- Serve everything family-style and let everyone build their own perfect bowl