Korean BBQ Chicken Bowls (Printable)
Juicy marinated chicken with fresh veggies over rice, topped with zesty Korean-inspired sauce.
# What's Needed:
→ 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
# How to Make It:
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 refrigerate overnight for optimal 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 and cooked through, reaching an internal temperature of 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. Sprinkle sesame seeds over each bowl as garnish.
04 - Add optional toppings such as kimchi, additional gochujang or sriracha, fresh lime wedges, or cilantro sprigs. Serve bowls immediately while chicken is still warm.
# Tips for Success:
01 -
- The marinade does double duty as a flavor bomb and tenderizer, making even budget chicken thighs taste restaurant quality
- Everything comes together in under 45 minutes but tastes like you spent all day cooking
- These bowls are infinitely customizable, so picky eaters and adventurous eaters both get exactly what they want
02 -
- Pat the chicken dry before adding it to the marinade, or the sauce will slide right off instead of sticking
- Dont crowd the pan when cooking or the chicken will steam instead of getting that beautiful char you want
- Reserve a tablespoon of the marinade before adding the raw chicken if you want to brush more onto the meat while it cooks
03 -
- Let your grill pan get properly hot before adding the chicken, or youll miss out on those coveted restaurant style char marks
- Slice the vegetables thinly so they stay crisp but are easy to eat with chopsticks
- Room temperature chicken cooks more evenly, so take it out of the fridge while you prep everything else