why make this recipe
Korean BBQ Chicken Bowls are a perfect choice for an easy weeknight dinner. They are packed with flavor, colorful veggies, and are fun to eat. This dish combines tender, marinated chicken with rice and fresh vegetables, making it a well-balanced meal that is sure to please the whole family. Plus, it’s quick to prepare, which means you can spend less time in the kitchen and more time enjoying your meal.
how to make Korean BBQ Chicken Bowls
Ingredients:
- 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)
- 1 tsp fresh ginger (grated)
- 1 tsp rice vinegar
- 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)
Directions:
- In a medium bowl, whisk together gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth.
- Add the bite-sized chicken pieces to the marinade and toss to coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- 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.
- Divide the cooked rice among four bowls. Top with the Korean BBQ chicken, then arrange the cucumber, carrots, edamame, and kimchi around the chicken. Garnish with sesame seeds and green onions before serving.
how to serve Korean BBQ Chicken Bowls
Serve these Korean BBQ Chicken Bowls hot right from the skillet. You can add extra kimchi for a spicy kick or some extra veggies according to your taste. They are great for family dinners or meal prep for the week.
how to store Korean BBQ Chicken Bowls
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. Just make sure to keep the rice, chicken, and vegetables separate to maintain their texture.
tips to make Korean BBQ Chicken Bowls
- For even more flavor, let the chicken marinate for a few hours or overnight.
- You can use other vegetables like bell peppers or zucchini if you prefer.
- Adjust the amount of gochujang based on your spice preference.
variation
If you want a lighter version, consider using chicken breast instead of thighs. You can also swap the rice for quinoa or cauliflower rice for a healthier alternative.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can use boneless, skinless chicken breasts for a leaner option.
What if I cannot find gochujang?
If you can’t find gochujang, you can use a mix of red chili paste and a little brown sugar as a substitute.
Can I make this dish vegetarian?
Yes! You can replace the chicken with tofu or a mix of your favorite vegetables for a delicious vegetarian bowl.
Korean BBQ Chicken Bowls
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
- 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
Instructions
Marinate the Chicken
- In a medium bowl, whisk together gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth.
- Add the bite-sized chicken pieces to the marinade and toss to coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Cook the Chicken
- 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.
Assemble the Bowls
- Divide the cooked rice among four bowls. Top with the Korean BBQ chicken, then arrange the cucumber, carrots, edamame, and kimchi around the chicken.
- Garnish with sesame seeds and green onions before serving.