Korean BBQ Chicken Bowls
Vibrant and flavorful Korean BBQ Chicken Bowls, featuring tender chicken marinated in a savory glaze, served over rice with fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Korean
- Diet: Gluten-Free
Ingredients
- 1½ lbs boneless, skinless chicken thighs (or breasts)
- ⅓ cup gochujang
- 3 tbsp low-sodium soy sauce
- 1½ tbsp sesame oil
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 3 cups cooked jasmine or short-grain white rice
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup shredded purple cabbage
- ¾ cup cooked edamame (optional)
- ½ cup kimchi (optional)
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Prepare the Marinade: In a medium bowl, whisk together gochujang, soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth.
- Marinate the Chicken: Cut the chicken into 1-inch bite-sized pieces. Add the chicken to the marinade and toss to coat evenly. Let it marinate for at least 30 minutes (or as little as 15 minutes if you’re short on time).
- Cook the Chicken: Heat a large skillet or wok over medium-high heat and add a little oil. Once hot, add the marinated chicken in a single layer (you may need to work in batches). Cook for 3–4 minutes per side until cooked through and caramelized with lightly charred edges.
- Assemble the Bowls: Take bowls and fill them with warm rice as the base. Top with the cooked Korean BBQ chicken, shredded carrots, sliced cucumber, shredded cabbage, edamame, and kimchi.
- Garnish & Serve: Sprinkle sesame seeds and green onions over the top. Serve the bowls warm and enjoy!
Notes
For the best flavor, aim to marinate the chicken for 30 minutes or longer. Ensure your skillet is hot enough to achieve a nice sear on the chicken.