Korean BBQ Chicken Bowls (Printable)

Juicy grilled chicken in Korean BBQ sauce over rice with fresh vegetables

# What You'll Need:

→ For the Chicken

01 - 1 ½ lbs boneless, skinless chicken thighs
02 - ¼ 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 bowl. Add chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes, or refrigerate overnight for deeper flavor penetration.
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 develop 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 bowls with optional ingredients such as kimchi, additional gochujang or sriracha, fresh lime wedges, or cilantro leaves. Serve immediately while chicken is still warm.

# Expert Advice:

01 -
  • The marinade creates caramelized edges that make every bite irresistible
  • Prep ahead means dinner comes together in minutes after work
  • Customizable toppings let everyone build their perfect bowl
02 -
  • Patting the chicken dry before grilling helps develop better char marks
  • Letting the chicken rest prevents all those juices from running onto your plate
  • The marinade doubles as a sauce if you simmer it for 5 minutes
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes until fragrant
  • Use a vegetable peeler to create quick cucumber ribbons instead of slicing

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