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Delicious Korean BBQ Chicken Bowls served with rice and vegetables

Korean BBQ Chicken Bowls

Easy and delicious Korean BBQ Chicken Bowls featuring marinated chicken thighs served over rice and topped with fresh veggies.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces) Can substitute with chicken breast for a leaner option.
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp gochujang (Korean chili paste) Can substitute with another chili paste, but flavor will change.
  • 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 Quinoa can be used for a healthier option.
  • 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) Toast for added flavor.
  • 2 tbsp green onions (sliced, for garnish)

Method
 

Preparation
  1. In a medium bowl, whisk together gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until the mixture is smooth.
  2. 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.
Cooking
  1. Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for about 3-4 minutes per side, or until cooked through and caramelized.
Serving
  1. Divide the cooked rice among four bowls. Top with the Korean BBQ chicken, and arrange cucumber, carrots, edamame, and kimchi around the chicken.
  2. Garnish with sesame seeds and green onions before serving.

Notes

Ideal for meal prep. Leftovers can be stored in an airtight container for 3-4 days. Marinate chicken overnight for deeper flavor.