Incredible Korean BBQ Chicken Bowls (Printable)
Juicy grilled chicken thighs in Korean-inspired BBQ sauce over rice with colorful vegetables and zesty toppings.
# What You'll Need:
→ For the Chicken
01 - 1 ½ lbs boneless, skinless chicken thighs
02 - ¼ 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 Steps:
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 deeper 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 to an internal temperature of 165°F. Let rest for 5 minutes before slicing into strips.
03 - Divide cooked rice evenly among four bowls. Arrange sliced chicken, shredded carrots, cucumber slices, purple cabbage, and green onions on top. Sprinkle sesame seeds over each bowl.
04 - Top with optional garnishes such as kimchi, additional gochujang or sriracha, fresh lime wedges, or cilantro. Serve immediately while chicken is warm.
# Expert Pointers:
01 -
- The marinade doubles as a glaze, meaning less work and more flavor in every bite
- These bowls come together in under an hour but taste like you spent all day planning them
02 -
- Don't skip the resting time after grilling or all those juices will end up on your cutting board instead of in the bowl
- Gochujang varies wildly between brands, so taste your marinade before adding the chicken and adjust accordingly
03 -
- Pat the chicken completely dry before it hits the pan to get that restaurant-quality char
- Invest in a good vegetable peeler for the cucumber ribbons, they make such a difference in texture