Korean BBQ Chicken Bowls
A vibrant dish celebrating Korean flavors with marinated chicken, fluffy rice, and fresh vegetables, perfect for any occasion.
Ingredients
For the marinade
- 1.5 lbs boneless, skinless chicken thighs or breasts
- ⅓ cup gochujang
- 3 tbsp low-sodium soy sauce
- 1.5 tbsp sesame oil
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
For serving
- 3 cups cooked jasmine or short-grain white rice
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup shredded purple cabbage
- ¾ cup cooked edamame optional
- ½ cup kimchi optional
- sesame seeds for garnish
- sliced green onions for garnish
Instructions
Preparation
- In a bowl, mix gochujang, soy sauce, sesame oil, brown sugar, garlic, ginger, and rice vinegar to make a marinade.
- Add chicken to the marinade, ensuring it’s fully coated. Let it marinate for at least 15 minutes.
Cooking
- Heat a skillet over medium-high heat and cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked.
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.
Assembly
- In serving bowls, layer cooked rice, sliced chicken, and a colorful assortment of vegetables like carrots, cucumbers, and cabbage.
- Top with edamame and kimchi if using. Sprinkle sesame seeds and sliced green onions on top for garnish.
Notes
For a deeper flavor, marinate the chicken overnight. Customize with your favorite vegetables or protein sources. Serve with a side of kimchi for an authentic touch.