Incredible Korean BBQ Chicken Bowls (Printable)

Grilled chicken marinated in Korean BBQ sauce over rice with crisp vegetables and spicy mayo.

# What You Need:

→ Korean BBQ Chicken

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→ Bowl Components

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→ Gochujang Mayo

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# Steps:

01 - Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, sesame seeds, and black pepper in a bowl until sugar dissolves completely.

02 - Add chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor penetration.

03 - While chicken marinates, shred carrots and cabbage, thinly slice cucumber, slice avocado, and chop green onions. Cook rice if not already prepared.

04 - Combine mayonnaise, gochujang, rice vinegar, and honey in a small bowl. Whisk until smooth and creamy. Set aside at room temperature.

05 - Heat grill pan or skillet over medium-high heat. Grill marinated chicken thighs 5-6 minutes per side until cooked through and charred. Rest for 5 minutes before slicing against the grain.

06 - Divide cooked rice among four bowls. Arrange sliced BBQ chicken, carrots, cucumber, purple cabbage, and avocado on top. Drizzle generously with gochujang mayo.

07 - Sprinkle bowls with green onions and sesame seeds. Serve immediately while chicken is still warm.

# Expert Advice:

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The marinade comes together in minutes but makes the chicken taste like it's been marinating for days
You get that perfect sweet, salty, spicy combo in every single bite

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Don't marinate longer than 2 hours or the texture will start breaking down from the soy sauce
Letting the chicken rest before slicing is what keeps it juicy, don't skip this step

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Pat the chicken dry before grilling for better char marks and crispier skin
Warm your gochujang slightly in the microwave for easier measuring

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