Korean BBQ Chicken Bowls (Printable)
Tender marinated chicken grilled to perfection, served over rice with fresh vegetables and zesty toppings for an satisfying meal.
# What You'll Need:
→ 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 Serving
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 bowl. Add chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes, or overnight in the refrigerator 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 charred edges develop and internal temperature reaches 165°F. Let rest for 5 minutes before slicing into strips.
03 - Divide cooked rice evenly among four serving bowls. Arrange sliced chicken, shredded carrots, cucumber slices, purple cabbage, and green onions atop the rice in sections. Garnish with sesame seeds.
04 - Top bowls with desired accompaniments such as kimchi, additional gochujang or sriracha, fresh lime wedges, or cilantro sprigs. Serve immediately while chicken is still warm.
# Expert Tips:
01 -
- The marinade comes together in minutes but tastes like you simmered it all day
- Everything cooks in one pan and you can prep veggies while chicken marinates
- Customizable toppings mean everyone builds their perfect bowl
02 -
- Pat chicken dry before adding to marinade or it will not sear properly
- Do not reuse leftover marinade unless you boil it for 5 minutes
- Letting chicken rest prevents all those juices from running out onto your cutting board
03 -
- Cook rice the day before and reheat with a splash of water for fluffier grains
- Get your pan screaming hot before adding chicken for better char marks