Dinner

Korean BBQ Chicken Bowls (Easy Weeknight Recipe!) Recipe

Name: Korean BBQ Chicken Bowls (Easy Weeknight Recipe!) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 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; 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)

ByLana Polati February 14, 2026February 14, 2026

Jump to Recipe

Introduction

Korean BBQ Chicken Bowls offer a flavorful and satisfying meal that’s perfect for busy weeknights. With tender marinated chicken, fresh veggies, and a spicy-sweet sauce, these bowls come together quickly and delight every time.

A white bowl filled with a base layer of fluffy white rice, topped with separate sections of thinly shredded bright orange carrots on the top left and crisp, shredded purple cabbage on the right. In the center, there are dark brown, glazed grilled meat cubes with a slightly charred texture, drizzled with creamy orange sauce and sprinkled with chopped green onions and white sesame seeds. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: In a medium bowl, whisk together the gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until the marinade is smooth.
Step 2: Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Step 3: Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer, cooking in batches if necessary. Cook for 3-4 minutes per side until the chicken is cooked through and nicely caramelized.
Step 4: Divide the cooked rice among four bowls. Top each bowl with the Korean BBQ chicken, then arrange cucumber slices, shredded carrots, edamame, and kimchi (if using) around the chicken.
Step 5: Garnish with sesame seeds and sliced green onions before serving. Enjoy your vibrant and delicious Korean BBQ Chicken Bowls!

Tips & Variations

Use chicken breast if you prefer a leaner option, but be careful not to overcook as it dries out more quickly.
Substitute gochujang with a mix of chili garlic sauce and a bit of miso paste if it’s unavailable.
Add a fried egg on top for extra richness and protein.
Swap cooked quinoa or cauliflower rice for a low-carb alternative.

Storage

Store leftover chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Rice can also be reheated with a sprinkle of water to keep it moist.

How to Serve

A white bowl filled with a base layer of fluffy white rice, topped with three colorful sections: shredded orange carrots on one side, shredded purple cabbage on another, and grilled dark brown glazed tofu cubes in the center. The tofu is drizzled with a creamy orange sauce and sprinkled with chopped green onions and white sesame seeds, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce or tamari instead of regular soy sauce to make this dish gluten-free.

What if I don’t have gochujang?

If you don’t have gochujang, try mixing chili garlic sauce with a small amount of miso paste or brown sugar to replicate the spicy-sweet fermented flavor.