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Delicious Korean BBQ Chicken Bowls with rice, glazed chicken, carrots, cucumber, and cabbage.

Korean BBQ Chicken Bowls

A quick and easy recipe for Korean BBQ chicken bowls. This dish features tender chicken marinated in a savory and slightly sweet Korean BBQ sauce, served over rice with fresh vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Chicken thighs boneless, skinless, cut into bite-sized pieces
  • 1/4 cup Soy sauce
  • 2 tbsp Brown sugar
  • 1 tbsp Sesame oil
  • 1 tbsp Gochujang Korean chili paste
  • 2 cloves Garlic minced
  • 1 tsp Ginger grated
For Serving
  • 4 cups Cooked rice e.g., white or brown
  • 1 cup Shredded carrots
  • 1 cup Sliced cucumber
  • 1/2 cup Chopped green onions
  • 2 tbsp Sesame seeds toasted, for garnish

Equipment

  • Large bowl
  • Skillet
  • Measuring cups
  • Measuring spoons

Method
 

  1. In a large bowl, combine soy sauce, brown sugar, sesame oil, gochujang, minced garlic, and grated ginger. Whisk until well combined.
  2. Add the chicken pieces to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
  3. Heat a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, or until cooked through and slightly caramelized.
  4. Divide the cooked rice among four bowls. Top with the Korean BBQ chicken.
  5. Garnish with shredded carrots, sliced cucumber, chopped green onions, and toasted sesame seeds.

Notes

For a spicier kick, add more gochujang to the marinade. You can also add other vegetables like steamed broccoli or bell peppers.