Go Back
–+ servings
Korean BBQ Chicken Bowls

Savory Korean BBQ Chicken Bowls for Easy Home Cooking

Enjoy easy home cooking with these flavorful Korean BBQ Chicken Bowls, packed with authentic tastes and customizable options.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 pounds Boneless, Skinless Chicken Thighs Substitute with chicken breast if preferred.
  • 3 tablespoons Low-Sodium Soy Sauce Provides depth and umami.
  • 2 tablespoons Gochujang (Korean Chili Paste) Adjust for heat preference.
  • 1 tablespoon Brown Sugar Honey serves as a great alternative.
  • 1 tablespoon Sesame Oil Can be swapped with another oil.
  • 3 cloves Garlic (minced) Powdered garlic works in a pinch.
  • 1 tablespoon Fresh Ginger (grated) Ginger powder can substitute.
  • 1 tablespoon Rice Vinegar Swap with apple cider vinegar if needed.
For the Bowl Assembly
  • 3 cups Cooked Rice Jasmine rice or quinoa.
  • 1 cup Cucumber Add refreshment and crunch.
  • 1 cup Shredded Carrots Radishes can be an alternative.
  • 1 cup Cooked Edamame Substitute with green peas.
  • 1 cup Kimchi (optional) Omit or replace with another fermented veggie.
  • 2 tablespoons Toasted Sesame Seeds
  • 2 tablespoons Green Onions (chopped)

Equipment

  • Medium bowl
  • Skillet

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine gochujang, soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar. Whisk until smooth and aromatic.
  2. Cut chicken thighs into bite-sized pieces and add to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes, ideally up to 4 hours.
  3. Heat a skillet over medium-high heat, add marinated chicken in a single layer. Cook for 3-4 minutes on each side until well browned and caramelized.
  4. In serving bowls, divide cooked rice, then top each bowl with sliced chicken, cucumber, carrots, edamame, and optional kimchi.
  5. Garnish each bowl with toasted sesame seeds and chopped green onions. Serve warm for the best experience.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Marinating longer enhances the flavor. Cook chicken in batches to avoid overcrowding. Store fresh toppings separately until assembly. Jasmine or short-grain rice works best, but quinoa is a good low-carb option. Adjust spice levels to preference.

Tried this recipe?

Let us know how it was!