Korean BBQ Chicken Bowls
This Korean BBQ Chicken Bowls recipe delivers sweet-spicy, savory chicken with a sticky, caramelized glaze and bright, crunchy veggies over warm rice, making it a perfect weeknight meal.
Ingredients
For the Base
- 4 cups cooked rice for serving
For the Chicken & Marinade
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup low-sodium soy sauce can substitute with regular soy sauce or tamari for gluten-free
- 3 tbsp gochujang Korean chili paste
- 2 tbsp brown sugar packed
- 1 tbsp sesame oil toasted is preferred
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp rice vinegar
To Serve
- 1 cup cucumber, thinly sliced
- 1 cup shredded carrots
- 1 cup cooked edamame, shelled
- 1/2 cup kimchi optional
- 1 tbsp sesame seeds for garnish
- 2 tbsp green onions, sliced for garnish
Instructions
Preparation
- In a medium bowl, whisk together the gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth to create the marinade and pan sauce.
- Add the bite-sized chicken pieces to the marinade and toss to coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Cooking
- Heat a large skillet over medium-high heat and add a thin brush of neutral oil if your skillet is not nonstick.
- Add the chicken in a single layer (work in batches if needed) and cook for 3–4 minutes per side, until cooked through and caramelized.
Assembly
- Divide the cooked rice among four bowls. Top with the Korean BBQ chicken, then arrange the cucumber, carrots, edamame, and kimchi around the chicken.
- Garnish with sesame seeds and green onions before serving.
Notes
For meal prep, portion leftovers into containers and store in the fridge. Fresh toppings should be added just before serving for the best texture.