Incredible Korean BBQ Chicken Bowls (Printable View)
Tender marinated grilled chicken over rice with fresh vegetables and Korean-style flavors
# What You’ll Need:
→ Chicken and Marinade
01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
→ Bowl Components
10 -
11 -
12 -
13 -
14 -
15 -
16 -
→ Optional Toppings
17 -
18 -
19 -
20 -
# Cooking Steps:
01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and black pepper in a large bowl. Add chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes, or refrigerate overnight for maximum flavor absorption.
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 the rice. Sprinkle with sesame seeds for added crunch and nutty flavor.
04 - Top bowls with optional garnishes such as kimchi, additional gochujang, fresh lime wedges, or cilantro leaves. Serve immediately while chicken is still warm and vegetables remain crisp.
# Expert Tips:
01 -
- The marinade comes together in minutes but tastes like it simmered all day
- Everything cooks in one pan while the rice steams itself
- You can prep all the vegetables while the chicken marinates
02 -
- Pat the chicken dry before searing or it will steam instead of char
- Let the marinade do its work, even 20 minutes makes a difference
- Warm rice bowls taste infinitely better than cold ones
03 -
- Double the marinade and freeze half with raw chicken for instant future meals
- Use a microplane for the ginger, it catches all the juice