Korean BBQ Chicken Bowls (Printable)

Succulent grilled chicken in sweet-savory Korean BBQ sauce over fluffy rice with fresh vegetables and spicy gochujang mayo.

# What You'll Need:

→ Korean BBQ Chicken

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -

→ Bowl Components

11 -
12 -
13 -
14 -
15 -
16 -
17 -

→ Gochujang Mayo

18 -
19 -
20 -
21 -

# Directions:

01 - Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, sesame seeds, and black pepper in a bowl until well combined.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor penetration.
03 - While chicken marinates, shred carrots, slice cucumber, shred purple cabbage, slice avocado, and chop green onions. Cook rice if not already prepared.
04 - Combine mayonnaise, gochujang, rice vinegar, and honey in a small bowl. Whisk until completely smooth and set aside for serving.
05 - Heat a grill pan or skillet over medium-high heat. Grill marinated chicken thighs for 5-6 minutes per side until cooked through and nicely charred. Rest for 5 minutes before slicing.
06 - Divide cooked rice among four serving bowls. Arrange sliced BBQ chicken, carrots, cucumber, purple cabbage, and avocado on top of the rice.
07 - Drizzle generously with gochujang mayo, sprinkle with chopped green onions and sesame seeds. Serve immediately while chicken is still warm.

# Expert Tips:

01 -
  • The marinade comes together in minutes but tastes like it has been developing flavors for days
  • Everything cooks in one pan and the vegetables stay crisp and vibrant
  • You get that restaurant quality grilled flavor without any fancy equipment
02 -
  • The sugar in the marinade can burn quickly so keep an eye on your heat and move the chicken if you see flames
  • Letting the chicken rest for those 5 minutes makes the difference between juicy and dry meat
  • The spicy mayo can be made ahead and actually gets better after an hour in the fridge
03 -
  • Use a microplane to grate your garlic and ginger for the smoothest marinade that coats evenly
  • Pat the chicken dry before adding it to the marinade for better adhesion and more even cooking

Go back