Incredible Korean BBQ Chicken Bowls (Printable)
Tender grilled chicken thighs in Korean-style marinade served over rice with fresh veggies and tangy toppings.
# What You’ll Need:
→ For the Chicken
01 - 1 ½ lbs boneless, skinless chicken thighs
02 - 1/4 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 enhanced 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 nicely charred and internal temperature reaches 165°F. Let rest for 5 minutes before slicing into strips.
03 - Divide cooked rice evenly among four bowls. Arrange sliced chicken, shredded carrots, cucumber slices, purple cabbage, and green onions on top of each portion. Sprinkle sesame seeds over the bowls for added texture.
04 - Top bowls with optional garnishes including kimchi, extra gochujang or sriracha, fresh lime wedges, and cilantro leaves. Serve immediately while chicken is still warm.
# Expert Tips:
01 -
- The marinade does double duty, infusing the chicken while it sits and creating a sticky glaze as it cooks
- Everything comes together in under 45 minutes but tastes like you spent all day on it
- The bowl format means everyone can customize their perfect bite
02 -
- Don't crowd the pan or the chicken will steam instead of getting those crispy edges
- The chicken is done when it reaches 165F, but pulling it at 160F and letting it rest prevents overcooking
03 -
- Grate your ginger against a microplane, no fibrous strings in your marinade
- Save any leftover marinade, boil it for 3 minutes, and drizzle over the finished bowls