Korean BBQ Chicken Bowls
Flavorful Korean BBQ chicken served over jasmine rice with fresh veggies and optional kimchi. Sweet, savory, and mildly spicy for a satisfying meal.
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.