Korean BBQ Chicken Bowls (Printable)
Juicy marinated chicken grilled to perfection, served over rice with crisp vegetables and zesty toppings.
# What You Need:
→ For the Chicken
01 - 1.5 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
# Steps:
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 optimal flavor penetration.
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 develop 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. Sprinkle with sesame seeds for garnish.
04 - Top bowls with optional accompaniments such as kimchi, additional gochujang or sriracha for heat, fresh lime wedges, and cilantro. Serve immediately while chicken is still warm.
# Expert Advice:
01 -
- The marinade creates this incredible caramelized char that makes your kitchen smell amazing
- Its one of those meals where everyone builds their own perfect bite
02 -
- Letting the chicken rest after cooking keeps all those juices locked inside instead of running onto your cutting board
- Dont skip the vegetable oil when heating your pan, it prevents the sticky marinade from burning
03 -
- Pat the chicken dry before adding to the marinade for better adhesion
- Use a microplane on your ginger to avoid those unpleasant fibrous bits