Korean BBQ Chicken Bowls (Printable View)
Juicy grilled Korean marinated chicken over fluffy rice with fresh vegetables and zesty toppings.
# 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
# How to Prepare:
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 enhanced flavor.
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 garnishes such as kimchi, additional gochujang or sriracha, fresh lime wedges, and cilantro sprigs. Serve immediately while chicken is still warm.
# Expert Suggestions:
01 -
- The marinade comes together in minutes but tastes like it simmered all day
- Customizable bowls mean everyone can build their perfect combination
- Leftovers actually taste better the next day as flavors deepen
02 -
- Pat the chicken dry before adding it to the hot pan so you get actual caramelization instead of a steamed gray mess
- Do not overcrowd your pan or the chicken will boil in its own juices and never develop that restaurant quality char
03 -
- Let the chicken rest for at least five minutes before slicing or those juices will run right out onto your cutting board
- Room temperature chicken cooks more evenly so pull it from the fridge while you prep the vegetables