Korean BBQ Chicken Bowls

Korean BBQ Chicken Bowls

Delicious and quick-to-make Korean BBQ Chicken Bowls featuring tender chicken, vibrant veggies, and an irresistible marinade.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Korean

Calories: 500

Ingredients Method Notes

Ingredients

For the Marinade

1 pound Chicken Thighs (cut into 1-inch pieces)
1/4 cup Low-Sodium Soy Sauce (or tamari for gluten-free)
2 tablespoons Gochujang (adjust to preferred spice level)
2 tablespoons Brown Sugar (honey is a great alternative)
1 tablespoon Sesame Oil Other oils can be used, but will have different flavor
2 cloves Garlic (minced)
1 tablespoon Fresh Ginger (grated or powdered can be used)
2 tablespoons Rice Vinegar (or apple cider vinegar)

For the Bowl

2 cups Cooked Rice (jasmine or brown rice)
1 cup Cucumber (sliced)
1 cup Carrots (sliced thinly or shredded)
1 cup Edamame (fresh or frozen)
1/2 cup Kimchi (for authentic flavor)
1 tablespoon Sesame Seeds (for texture)
2 tablespoons Green Onions (thinly sliced)

Method

Preparation

In a large bowl, whisk together soy sauce, gochujang, brown sugar, sesame oil, garlic, ginger, and rice vinegar until smooth.
Add the chicken pieces to the bowl, mixing to coat. Let it marinate for about 10 minutes while you prep the veggies.

Cooking

Heat a pan over medium-high heat. Add the marinated chicken and cook for about 7-10 minutes until the chicken is fully cooked and caramelized.

Assembly

In serving bowls, layer the cooked rice, followed by the cooked chicken, then top with cucumber, carrots, edamame, and a dollop of kimchi.
Sprinkle with sesame seeds and garnished with green onions. Grab a fork and enjoy!

Notes

These bowls are filling and visually appealing. Pair them with crispy egg rolls or a refreshing cucumber salad. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months, keeping veggies separate.