Korean BBQ Chicken Bowls
These Korean BBQ Chicken Bowls are a quick, flavorful dish featuring marinated chicken, fresh veggies, and served over rice, perfect for weeknights.
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.
Notes
Serve the bowls warm. Use high heat for caramelization and swap vegetables as desired. For a smoky flavor, grill the marinated chicken.