Korean BBQ Chicken Bowls (Printer-Friendly)
Juicy grilled chicken thighs in Korean-style BBQ sauce served over rice with fresh vegetables and sesame seeds.
# What You’ll Need:
→ For the Chicken
01 - 1 ½ 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
# How To Make It:
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 development.
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 form 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 sesame seeds over each bowl for garnish.
04 - Top with optional ingredients such as kimchi, additional gochujang or sriracha, fresh lime wedges, or cilantro sprigs. Serve immediately while chicken is still warm.
# Helpful Hints:
01 -
- The marinade works double duty, creating a sticky glaze that makes everything taste better than takeout
- These bowls come together in under an hour but look like you spent all day planning them
02 -
- Patting chicken dry before cooking helps it develop better color and keeps the marinade from burning in the pan
- Letting the meat rest is not optional—those juices need time to redistribute or they will escape the moment you slice
03 -
- Grating ginger and garlic directly into the marinade means less cleanup and more flavor extracted
- If your chicken is browning too fast, finish it in a 375°F oven until cooked through