Korean BBQ Chicken Bowls (Printer-friendly)

Tender Korean-style grilled chicken over rice with fresh veggies and tangy sauce

# What You Need:

→ For the Chicken

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

→ For the Bowls

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)

→ For Serving (Optional)

17 - Kimchi
18 - Extra gochujang or sriracha
19 - Lime wedges
20 - Fresh cilantro

# How to Make It:

01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and black pepper in a bowl. Add chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes, or refrigerate overnight for enhanced flavor.
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 for 4-5 minutes per side until charred and cooked through, reaching an internal temperature of 165°F. Let rest for 5 minutes before slicing.
03 - Divide cooked rice evenly among four serving bowls. Arrange sliced chicken, shredded carrots, cucumber slices, purple cabbage, and green onions on top. Sprinkle with sesame seeds.
04 - Garnish with optional toppings such as kimchi, additional gochujang or sriracha, fresh lime wedges, or cilantro. Serve immediately while chicken is still warm.

# Expert Tips:

01 -
  • The marinade transforms ordinary chicken thighs into something restaurant worthy with barely any effort
  • You can customize the toppings based on whatever vegetables are languishing in your crisper drawer
  • The leftovers actually taste better the next day as the flavors continue to develop
02 -
  • The sugar in the marinade will burn if your heat is too high so watch for dark brown not black
  • Pat the chicken semi dry before cooking to help it sear instead of steam in the pan
  • Slice against the grain after resting for the most tender bite
03 -
  • Cook a little extra chicken specifically for leftovers because it disappears quickly
  • Toast your sesame seeds in a dry pan for 30 seconds to wake up their nutty flavor

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