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A selection of warm homemade bowls filled with delicious, comforting food.

Korean BBQ Chicken Bowls

Enjoy a delicious blend of flavors with these Korean BBQ chicken bowls, featuring marinated chicken served over creamy rice and topped with vibrant vegetables.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 480
Ingredients Method Notes

Ingredients
  

For the 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
  • 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

Method
 

Preparation
  1. In a medium bowl, whisk together gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth.
  2. Add the chicken pieces to the marinade and toss to coat fully. Cover and refrigerate for at least 30 minutes, up to 4 hours.
Cooking
  1. 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.
Serving
  1. Divide the cooked rice among four bowls. Top with the Korean BBQ chicken, and arrange cucumber, carrots, edamame, and kimchi around the chicken.
  2. Garnish with sesame seeds and green onions before serving.

Notes

Marinating the chicken not only deepens the flavor but also helps keep the chicken tender and juicy. Letting it marinate overnight is recommended for the best results.