Korean BBQ Chicken Bowls (Printer-friendly)
Tender marinated chicken grilled to perfection, served over rice with crisp vegetables and sesame seeds.
# What You'll Need:
→ Chicken and Marinade
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
→ Bowl Components
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
→ Optional Toppings
17 - Kimchi
18 - Extra gochujang or sriracha
19 - Lime wedges
20 - Fresh cilantro
# How to Prepare:
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 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 charred edges form 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, carrots, cucumber, purple cabbage, and green onions in sections over the rice. Sprinkle sesame seeds generously on top.
04 - Garnish with desired optional toppings such as kimchi, additional gochujang or sriracha, fresh lime wedges, or cilantro. Serve immediately while chicken is still warm.
# Expert Advice:
01 -
- The marinade does double duty, infusing the chicken with deep flavor while creating gorgeous caramelized edges
- Everything comes together in under 45 minutes but tastes like you spent all day on it
02 -
- Pat the chicken dry before it hits the pan or it will steam instead of sear
- Let the cooked chicken rest for those 5 minutes or the juices will run all over your cutting board
03 -
- Double the marinade and freeze half with raw chicken for an instant dinner another night
- Toast your sesame seeds in a dry pan for 2 minutes to bring out their nutty flavor