Korean BBQ Chicken Bowls
Korean BBQ Chicken Bowls are a delightful fusion of sweet, spicy, and savory elements, featuring marinated chicken served over fluffy rice with fresh vegetables, offering a well-rounded meal perfect for busy weeknights.
Ingredients
For the Chicken Marinade
- 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
For Serving
- 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)
Instructions
Preparation and Marinating
- 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 the Chicken
- 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.
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
To enhance the marinade's flavor, adjust according to preference with more brown sugar for sweetness or more gochujang for heat. Store leftovers in airtight containers for up to 3-4 days. Fresh vegetables can be added just before serving to maintain their crispness.