easy korean-bbq-chicken-bowls
Korean BBQ Chicken Bowls combine caramelized gochujang chicken, fluffy rice, and fresh vegetables.
Ingredients
For the Chicken & Marinade
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup low-sodium soy sauce
- 3 tablespoons gochujang Korean chili paste
- 2 tablespoons brown sugar packed
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon rice vinegar
For the Bowls
- 4 cups cooked rice
- 1 cup cucumber thinly sliced
- 1 cup shredded carrots
- 1 cup cooked edamame shelled
- 1/2 cup kimchi optional
- 1 tablespoon sesame seeds
- 2 tablespoons green onions sliced
Instructions
- In a medium bowl, whisk together soy sauce, gochujang, brown sugar, sesame oil, garlic, ginger, and rice vinegar until smooth.
- Add the chicken pieces and toss to coat evenly.
- Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Heat a large skillet over medium-high heat.
- Add the marinated chicken in a single layer, working in batches if needed.
- Cook for 3–4 minutes per side until fully cooked and caramelized.
- Divide cooked rice among four serving bowls.
- Top the rice with the cooked Korean BBQ Chicken Bowls mixture.
- Arrange cucumber, carrots, edamame, and kimchi around the chicken.
- Garnish with sesame seeds and sliced green onions.
- Serve immediately and enjoy.
Notes
- Substitute chicken breast if preferred.
- Swap rice for cauliflower rice for a lower-carb option.
- Add bell peppers, shredded cabbage, or radishes for extra crunch.
- Serve with miso soup or a simple side salad.
- Kimchi adds authentic flavor but can be omitted.