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Korean BBQ Chicken Bowls

A quick and flavorful dinner featuring marinated chicken, colorful veggies, and fluffy rice, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp gochujang (Korean chili paste)
  • 2 tbsp brown sugar (packed)
  • 1 tbsp sesame oil
  • 3 cloves garlic (minced) Toasting enhances flavor
  • 1 tsp fresh ginger (grated)
  • 1 tsp rice vinegar
For Serving
  • 4 cups cooked rice For serving
  • 1 cup cucumber (thinly sliced)
  • 1 cup shredded carrots
  • 1 cup cooked edamame (shelled)
  • 1/2 cup kimchi Optional
  • 1 tbsp sesame seeds For garnish
  • 2 tbsp green onions (sliced) For garnish

Method
 

Preparation
  1. In a medium bowl, whisk together gochujang, soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth.
  2. Toss the bite-sized chicken pieces into the marinade, coating them completely. Cover and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.
Cooking
  1. Heat a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 3-4 minutes per side, until cooked through and caramelized.
Assembly
  1. Divide the cooked rice among four bowls. Top with the Korean BBQ chicken, then arrange the cucumber, carrots, edamame, and optional kimchi around the chicken.
  2. Garnish with sesame seeds and green onions before serving.

Notes

These bowls keep well! Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the microwave until warmed through.