Korean BBQ Chicken Bowls

why make this recipe

Korean BBQ Chicken Bowls are a delightful blend of flavors and textures. This dish offers a tasty and healthy meal that will satisfy your cravings. The marinated chicken is packed with flavor, and the colorful veggies add freshness and crunch. Plus, it’s easy to prepare and can be customized to your liking. Whether you want a quick weeknight dinner or a meal prep option, these bowls are a great choice.

how to make Korean BBQ Chicken Bowls

Ingredients :

• 1½ lbs boneless, skinless chicken thighs (or breasts)
• ⅓ cup gochujang
• 3 tbsp low-sodium soy sauce
• 1½ tbsp sesame oil
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp rice vinegar
• 3 cups cooked jasmine or short-grain white rice
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup shredded purple cabbage
• ¾ cup cooked edamame (optional)
• ½ cup kimchi (optional)
• Sesame seeds, for garnish
• Sliced green onions, for garnish

Directions :

1. In a medium bowl, whisk together gochujang, soy sauce, sesame oil, brown sugar, garlic, ginger, and rice vinegar until smooth.
2. Cut chicken into 1-inch bite-sized pieces. Add to the marinade and toss to coat evenly. Marinate for at least 30 minutes (15 minutes if short on time).
3. Heat a large skillet or wok over medium-high heat with a little oil.
4. Add chicken in a single layer (cook in batches if needed). Cook 3–4 minutes per side until cooked through and caramelized with lightly charred edges.
5. Assemble bowls with warm rice, Korean BBQ chicken, carrots, cucumbers, cabbage, edamame, and kimchi.
6. Garnish with sesame seeds and green onions. Serve warm.

how to serve Korean BBQ Chicken Bowls

Serve the bowls warm for the best taste. You can enjoy them as a complete meal or pair them with your favorite side dishes like egg rolls or dumplings.

how to store Korean BBQ Chicken Bowls

To store leftovers, let the bowls cool completely. Place them in an airtight container and keep in the refrigerator for up to 3 days. For longer storage, you can freeze the cooked chicken and veggies in a freezer-safe container for up to 2 months.

tips to make Korean BBQ Chicken Bowls

• For extra flavor, let the chicken marinate longer if you have time.
• Always cook the chicken thoroughly to avoid any food safety issues.
• Feel free to add your favorite veggies, like bell peppers or snap peas, for more variety.

variation

You can change the protein by using tofu or fish for a different version of this bowl. Adjust the marinade and toppings to suit your tastes.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless chicken breasts, but they might be less juicy than thighs.

2. Is gochujang spicy?
Gochujang has a mild to moderate spice level. You can adjust the amount to suit your heat preference.

3. Can I make this recipe ahead of time?
Yes, you can marinate the chicken and chop the veggies ahead of time. Just assemble and cook when you’re ready to eat.

Korean BBQ Chicken Bowls

A delightful blend of flavors, this dish features marinated chicken with colorful veggies, served over rice for a satisfying meal.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Korean

Calories: 500

Ingredients Method Notes

Ingredients

  

For the marinade

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 0.375 cup gochujang
• 3 tbsp low-sodium soy sauce
• 1.5 tbsp sesame oil
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp rice vinegar

For the bowls

• 3 cups cooked jasmine or short-grain white rice
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup shredded purple cabbage
• 0.75 cup cooked edamame (optional)
• 0.5 cup kimchi (optional)
• Sesame seeds, for garnish
• Sliced green onions, for garnish

Method

 

Preparation

1. In a medium bowl, whisk together gochujang, soy sauce, sesame oil, brown sugar, garlic, ginger, and rice vinegar until smooth.
2. Cut chicken into 1-inch bite-sized pieces. Add to the marinade and toss to coat evenly. Marinate for at least 30 minutes (15 minutes if short on time).

Cooking

1. Heat a large skillet or wok over medium-high heat with a little oil.
2. Add chicken in a single layer (cook in batches if needed). Cook 3-4 minutes per side until cooked through and caramelized with lightly charred edges.

Assembly

1. Assemble bowls with warm rice, Korean BBQ chicken, carrots, cucumbers, cabbage, edamame, and kimchi.
2. Garnish with sesame seeds and green onions. Serve warm.

Notes

For extra flavor, let the chicken marinate longer if you have time. Always cook the chicken thoroughly to avoid any food safety issues. Feel free to add your favorite veggies, like bell peppers or snap peas, for more variety.