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Korean BBQ Chicken Bowls

Korean BBQ Chicken Bowls feature tender gochujang-marinated chicken served over rice.Topped with fresh vegetables, edamame, and sesame seeds.An easy, protein-packed weeknight dinner ready in under an hour.

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Prep Time 15 minutes
Course Main Course
Cuisine American

Ingredients
  

For the Chicken & Marinade

  • 1½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • ¼ cup low-sodium soy sauce
  • 3 tablespoons gochujang Korean chili paste
  • 2 tablespoons brown sugar
  • 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
  • ½ cup kimchi optional
  • 1 tablespoon sesame seeds
  • 2 tablespoons green onions sliced

Instructions
 

  • In a medium mixing bowl, whisk together soy sauce, gochujang, brown sugar, sesame oil, garlic, ginger, and rice vinegar until smooth.
  • Add the chicken pieces to the marinade and toss until fully coated.
  • Cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
  • Heat a large skillet over medium-high heat.
  • Add the marinated chicken in a single layer. Cook in batches if necessary to avoid overcrowding.
  • Cook for 3–4 minutes per side until the chicken is cooked through and caramelized.
  • Divide the cooked rice evenly among four serving bowls.
  • Arrange the cooked Korean BBQ Chicken Bowls with chicken placed over the rice.
  • Add cucumber, shredded carrots, edamame, and kimchi around the bowl.
  • Sprinkle with sesame seeds and sliced green onions.
  • Serve immediately while warm.

Notes

  • Brown rice or jasmine rice both work well.
  • Kimchi adds authentic Korean flavor but can be omitted.
  • Add steamed broccoli or snap peas for extra vegetables.
  • Great for meal prep and packed lunches.