Experience a burst of bold and harmonious flavors with these Korean BBQ Chicken Bowls. Featuring tender, marinated chicken glazed in a sweet and spicy sauce, paired with fluffy jasmine rice and crisp, fresh vegetables, this dish perfectly captures the essence of Korean-inspired street food in a wholesome bowl.
Ideal for a quick weekday lunch or a satisfying dinner, the combination of savory, sweet, and chili notes brings vibrant energy to the table. Each bite delivers a delightful balance of textures, from juicy chicken to crunchy carrots and refreshing cucumbers, crowned with toasted sesame seeds for an authentic finish.
- Easy to prepare, bringing Korean BBQ flavors right to your kitchen.
- Versatile bowls perfect for meal prep and customized toppings.
- The perfect blend of sweet, spicy, and savory with fresh, healthy ingredients.
Ingredients
- Boneless chicken thighs or breasts (1 lb/450 g): Tender chicken sliced for quick marination and even cooking in flavorful Korean BBQ style.
- Sesame oil (2 tablespoons): Adds a rich, nutty aroma that complements the marinade’s bold flavors.
- Garlic cloves, minced (3 cloves): Freshly minced garlic infuses the chicken with robust, savory depth.
- Fresh ginger, grated (1 tablespoon): Offers zesty warmth and brightens the marinade.
- Soy sauce (1/4 cup): Brings essential saltiness and umami to the chicken.
- Brown sugar or honey (2 tablespoons): Balances heat with natural sweetness, aiding caramelization.
- Gochujang (Korean chili paste) (2 tablespoons): Delivers a distinctive spicy kick and rich red pepper flavor.
- Rice vinegar (1 tablespoon): Adds mild acidity for vibrant flavor and helps tenderize meat.
- Cornstarch (1 teaspoon, optional): Helps thicken the sauce for a perfect glaze consistency.
- Cooked jasmine or short-grain rice (2 cups): Fluffy, aromatic rice serves as a comforting base for the bowl.
- Shredded carrots (1 cup): Adds crunch and subtle sweetness for texture contrast.
- Sliced cucumber (1 cup): Provides a refreshing, cool element balancing the richness of the chicken.
- Sautéed or steamed broccoli (1 cup): Adds nutritious greens with a tender bite.
- Kimchi (1/2 cup, optional): Fermented spicy cabbage that brings authentic tangy heat and probiotics.
- Sliced green onions: Fresh garnish adding mild pungency and color.
- Toasted sesame seeds: Nutty finish enhancing texture and authenticity.
Instructions
- Marinate the Chicken
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In a bowl, whisk together sesame oil, minced garlic, grated ginger, soy sauce, brown sugar or honey, gochujang, rice vinegar, and cornstarch if using. This marinade infuses the chicken with the perfect balance of sweet, savory, and spicy flavors while tenderizing the meat.
Add the sliced chicken and toss well to coat. Let it marinate at least 20 minutes to allow the flavors to penetrate deeply; marinating overnight intensifies the taste.
- Cook the Chicken
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Heat a large skillet over medium-high heat—no additional oil needed due to the sesame oil in the marinade. Add the marinated chicken in a single layer to sear.
Cook for 5 to 7 minutes, stirring occasionally until the chicken is thoroughly cooked and the sauce thickens and caramelizes to a glossy glaze. This process develops depth and locks in flavors.
- Assemble the Bowls
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Distribute cooked jasmine or short-grain rice evenly among bowls, providing a fluffy, neutral base to highlight the bold chicken.
Top the rice with the Korean BBQ chicken, then add shredded carrots, sliced cucumber, and steamed or sautéed broccoli for crunch and nutrition. Add kimchi for an extra fermented tang if desired.
- Garnish & Serve
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Finish the bowls by sprinkling sliced green onions and toasted sesame seeds on top, adding fresh aromatics and texture.
Serve immediately while warm, allowing all the flavors to meld beautifully with each bite.
- Adjust gochujang quantity based on your preferred spice tolerance or add chili flakes for extra heat.
- This recipe is flexible—swap chicken for beef, pork, tofu, or mushrooms to suit dietary preferences.
- Marinated chicken can be stored in the refrigerator for up to 4 days, making it great for meal prep.
- Doubling the marinade creates more sauce for saucier bowls and leftovers.
Storage Tips
Store chicken and rice separately in airtight containers in the refrigerator for up to four days to maintain freshness. Reheat gently to preserve the tender texture and vibrant flavors.
Serving Suggestions
Serve Korean BBQ Chicken Bowls with a side of steamed dumplings or a crisp Asian slaw for a complete meal. A chilled glass of iced green tea complements the bold flavors beautifully.
- Pat the chicken dry before marinating to help the sauce adhere better and promote caramelization.
- If using chicken breasts, slice thinly for quick cooking and tenderness.
- Allow the sauce to thicken in the pan without stirring too frequently, encouraging a deliciously sticky glaze.
- Rest the cooked chicken for a couple of minutes off heat to let juices redistribute for juicier bites.
FAQs
- Can I use chicken breasts instead of thighs?
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Yes, chicken breasts work well. Slice them thinly to ensure they cook evenly and remain tender in the marinade.
- What is gochujang, and where can I find it?
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Gochujang is a Korean fermented chili paste with spicy, sweet, and umami notes. You can find it in Asian grocery stores or online.
- How spicy is this recipe?
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The spice level can be adjusted by varying the amount of gochujang or adding chili flakes. It offers a pleasant mild to medium heat by default.
- Can I prepare this dish ahead of time?
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Absolutely, marinate the chicken in advance and store refrigerated. The cooked components keep well for up to four days, ideal for meal prepping.
- What are good side dishes to pair with these bowls?
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Try serving with kimchi, pickled vegetables, or steamed dumplings to balance flavors and textures for a full Korean-inspired meal.
- Can I make this recipe vegetarian?
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Yes, switch out the chicken for tofu or mushrooms, and use the same marinade for delicious plant-based bowls.
Korean BBQ Chicken Bowls
Equipment
- 1 bowl for marinating and mixing
- 1 large skillet for cooking chicken
Ingredients
- 1 lb boneless skinless chicken thighs or breasts sliced
- 2 tablespoons sesame oil
- 3 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 1/4 cup soy sauce
- 2 tablespoons brown sugar or honey
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch optional
- 2 cups cooked jasmine or short-grain rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup sautéed or steamed broccoli
- 1/2 cup kimchi optional
- Sliced green onions for garnish
- Toasted sesame seeds for garnish
Instructions
- In a bowl, whisk together sesame oil, garlic, ginger, soy sauce, brown sugar or honey, gochujang, rice vinegar, and cornstarch if using.
- Add the sliced chicken to the marinade and toss to coat evenly. Marinate for at least 20 minutes or up to overnight for best flavor.
- Heat a large skillet over medium-high heat. Add the marinated chicken without extra oil.
- Cook the chicken for 5 to 7 minutes, stirring occasionally, until fully cooked through and the sauce thickens and caramelizes.
- Divide the cooked rice among serving bowls and top with Korean BBQ chicken, shredded carrots, cucumber slices, steamed broccoli, and kimchi if using.
- Garnish with sliced green onions and toasted sesame seeds and serve hot.
Notes
- Adjust gochujang for desired spice level or add chili flakes for extra heat.
- Swap chicken with beef, pork, tofu, or mushrooms as preferred.
- Store cooked chicken in the fridge for up to 4 days.
- Double marinade for saucier bowls.
