Description
These Korean BBQ Chicken Bowls are a flavorful and easy weeknight meal featuring tender marinated chicken thighs cooked to caramelized perfection. Served over a bed of rice with fresh cucumbers, shredded carrots, edamame, and optional kimchi, this bowl offers a balanced combination of spicy, sweet, and savory Korean-inspired flavors quickly prepared on the stovetop.
Ingredients
Scale
Chicken and 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 and Garnish
- 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)
Instructions
- Make the Marinade: In a medium bowl, whisk together gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until the mixture is smooth and well combined.
- Marinate the Chicken: Add the bite-sized chicken thigh pieces to the marinade and toss well to coat all the pieces evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours to allow the flavors to penetrate the meat.
- Cook the Chicken: Heat a large skillet over medium-high heat. Place the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook the chicken for 3 to 4 minutes on each side until fully cooked through and caramelized with a nice golden color.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with the cooked Korean BBQ chicken. Arrange the sliced cucumber, shredded carrots, cooked edamame, and optional kimchi around the chicken. Garnish each bowl with a sprinkle of sesame seeds and sliced green onions before serving.
Notes
- Marinate the chicken for longer (up to 4 hours) for a more intense flavor.
- Work in batches when cooking the chicken to achieve a good sear and prevent steaming.
- Use low-sodium soy sauce to control the saltiness of the dish.
- Kimchi is optional but adds an authentic spicy, fermented kick.
- Leftover bowls can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Keywords: Korean BBQ chicken, chicken bowls, weeknight dinner, Korean recipe, gochujang chicken, quick chicken recipe
