Korean BBQ Chicken Bowls (Printable)
Tender grilled chicken in Korean-inspired BBQ sauce served over rice with colorful vegetables for a quick, flavorful dinner.
# Ingredient List:
→ 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 refrigerate overnight for maximum 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 serving bowls. Arrange sliced chicken, shredded carrots, cucumber slices, purple cabbage, and green onions on top of the rice. Garnish with sesame seeds.
04 - Top bowls with optional accompaniments such as kimchi, additional gochujang or sriracha, fresh lime wedges, and cilantro sprigs. Serve immediately while chicken is still warm.
# Expert Tips:
01 -
- The marinade comes together in minutes but tastes like it simmered all day
- Leftovers actually taste better when the flavors have had time to mingle
02 -
- Don't skip the resting period after grilling because cutting into the chicken immediately will release all those precious juices onto your cutting board instead of keeping them in the meat
- The marinade burns easily over high heat, so shake off as much excess liquid as you can before the chicken hits the pan
03 -
- If your gochujang seems too thick to whisk smoothly, microwave it for 10 seconds first to loosen it up
- Grate your ginger against the grain to avoid those tough fibrous strands that end up in your teeth