why make this recipe
This Korean BBQ Chicken Bowls recipe is quick, full of flavor, and good for weeknights. It uses a simple marinade and cooks fast. If you like bold sauces and easy bowls, this recipe fits well with dishes like Buffalo Chicken Bowls for more bowl ideas.
introduction
These bowls mix sweet, spicy, and savory flavors. The chicken marinates in gochujang and soy sauce, then cooks in minutes. Serve over rice with fresh veggies for a full meal. If you want another hearty comfort option, try the BBQ Chicken Mac and Cheese.
how to make Korean BBQ Chicken Bowls (Easy Weeknight Recipe!)
Follow the simple steps below. Marinate the chicken, cook it until caramelized, and build bowls with rice and vegetables. For a different grilled flavor, you can follow similar steps as in the Cowboy BBQ Bacon Cheddar Chicken recipe but keep the gochujang sauce here.
Ingredients :
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1/4 cup low-sodium soy sauce
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp brown sugar (packed)
- 1 tbsp sesame oil
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 tsp rice vinegar
- 4 cups cooked rice (for serving)
- 1 cup cucumber (thinly sliced)
- 1 cup shredded carrots
- 1 cup cooked edamame (shelled)
- 1/2 cup kimchi (optional)
- 1 tbsp sesame seeds (for garnish)
- 2 tbsp green onions (sliced, for garnish)
Directions :
- In a medium bowl, whisk together the gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth.
- Add the bite-sized chicken pieces to the marinade and toss to coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Heat a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 3-4 minutes per side, until cooked through and caramelized.
- Divide the cooked rice among four bowls. Top with the Korean BBQ chicken, then arrange the cucumber, carrots, edamame, and kimchi around the chicken. Garnish with sesame seeds and green onions before serving.
how to serve Korean BBQ Chicken Bowls (Easy Weeknight Recipe!)
Serve the bowls warm. Place rice first, then chicken, then sliced cucumber, shredded carrots, edamame, and kimchi. Sprinkle sesame seeds and green onions on top. Offer extra gochujang or soy sauce on the side.
how to store Korean BBQ Chicken Bowls (Easy Weeknight Recipe!)
Cool the chicken and veggies, then store in airtight containers. Keep rice and chicken in the fridge for up to 3 days. Reheat in a skillet or microwave until hot. For longer storage, freeze the cooked chicken (no rice) for up to 2 months.
tips to make Korean BBQ Chicken Bowls (Easy Weeknight Recipe!)
- Marinate at least 30 minutes to get good flavor.
- Use high heat to get a nice caramel on the chicken.
- Cut chicken into even pieces so it cooks evenly.
- Swap vegetables as you like; sliced bell peppers work well.
- For more bowl ideas with fresh flavors, see this simple Greek Chicken Bowls recipe.
variation (if any)
- Make it spicy: add more gochujang or a pinch of chili flakes.
- Make it milder: reduce gochujang and add a little more brown sugar.
- Use chicken breast instead of thighs; watch cooking time to avoid drying.
- Grill the marinated chicken for a smoky taste.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes. Cut breasts into 1-inch pieces and watch time so they do not dry out.
Q: How long can I marinate the chicken?
A: Marinate at least 30 minutes and up to 4 hours. Do not marinate much longer to avoid changing texture.
Q: Can I make this gluten-free?
A: Yes. Use tamari or a gluten-free soy sauce and check the gochujang label for gluten-free options.
Q: Is there a vegetarian option?
A: Use firm tofu or tempeh in the same marinade and cook until browned.
Conclusion
This Korean BBQ Chicken Bowls recipe makes a quick, tasty meal for busy nights. You can find a similar rice-bowl idea in the Healthy Korean BBQ Chicken Rice Bowl recipe for more serving ideas. For another take on the chicken with great sauce tips, check the Korean BBQ Chicken recipe.
Korean BBQ Chicken Bowls
Ingredients
For the Marinade and Chicken
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1/4 cup low-sodium soy sauce Use tamari for gluten-free option.
- 3 tbsp gochujang (Korean chili paste) Adjust for spice level.
- 2 tbsp brown sugar (packed) Can adjust sweetness.
- 1 tbsp sesame oil
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 tsp rice vinegar
For Serving
- 4 cups cooked rice
- 1 cup cucumber (thinly sliced)
- 1 cup shredded carrots
- 1 cup cooked edamame (shelled)
- 1/2 cup kimchi (optional)
- 1 tbsp sesame seeds (for garnish)
- 2 tbsp green onions (sliced, for garnish)
Instructions
Preparation
- In a medium bowl, whisk together the gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth.
- Add the bite-sized chicken pieces to the marinade and toss to coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Cooking
- Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until cooked through and caramelized.
Assembly
- Divide the cooked rice among four bowls. Top with the Korean BBQ chicken, then arrange the cucumber, carrots, edamame, and kimchi around the chicken.
- Garnish with sesame seeds and green onions before serving.
