Korean BBQ Chicken Bowls (Printable Version)
Tender marinated chicken grilled to perfection and served over rice with fresh vegetables and sesame toppings.
# What You'll Need:
→ For the Chicken
01 - 1 ½ lbs boneless, skinless chicken thighs
02 - ¼ 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 Serving (Optional)
17 - Kimchi
18 - Extra gochujang or sriracha
19 - Lime wedges
20 - Fresh cilantro
# Method:
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. Let marinate for at least 15 minutes, or refrigerate overnight for deeper flavor penetration.
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 well-charred and cooked through to an internal temperature of 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 over the rice. Garnish with sesame seeds.
04 - Add optional toppings such as kimchi, additional gochujang or sriracha, fresh lime wedges, or cilantro as desired. Serve immediately while chicken is still warm.
# Chef's Tips:
01 -
- The marinade does double duty as a flavor bomb and tenderizer
- These bowls come together faster than takeout delivery
02 -
- Don't skip the resting step after cooking or you'll lose all those juices
- The pan needs to be properly hot before the chicken goes in
03 -
- Toast your sesame seeds in a dry pan for 2 minutes until fragrant
- Extra gochujang mixed with a little honey makes a killer drizzle