Korean BBQ Chicken Bowls (Print Version)

Tender marinated chicken grilled to perfection, served over rice with fresh vegetables and a bold Korean-inspired sauce.

# What You Need:

→ For the Chicken

01 - 1 ½ lbs boneless, skinless chicken thighs
02 - 1/4 cup soy sauce
03 - 2 tbsp brown sugar
04 - 1 tbsp sesame oil
05 - 2 tbsp rice vinegar
06 - 1 tbsp gochujang (Korean chili paste)
07 - 3 garlic cloves, minced
08 - 1-inch piece ginger, grated
09 - 1 tsp black pepper

→ For the Bowls

10 - 2 cups cooked jasmine or short-grain rice
11 - 1 cup shredded carrots
12 - 1 large cucumber, thinly sliced
13 - 1 cup purple cabbage, shredded
14 - 2 green onions, sliced
15 - 2 tsp sesame seeds
16 - 1 tbsp vegetable oil (for cooking)

→ For Serving (Optional)

17 - Kimchi
18 - Extra gochujang or sriracha
19 - Lime wedges
20 - Fresh cilantro

# Directions:

01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and black pepper in a large bowl. Add chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes, or refrigerate overnight for enhanced flavor penetration.
02 - Heat vegetable oil in a large grill pan or skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Cook chicken for 4-5 minutes per side until nicely charred and internal temperature reaches 165°F. Let rest for 5 minutes before slicing into strips.
03 - Divide cooked rice evenly among four serving bowls. Arrange sliced chicken, shredded carrots, cucumber slices, purple cabbage, and green onions over the rice. Sprinkle sesame seeds generously on top.
04 - Serve immediately with optional toppings: kimchi, additional gochujang or sriracha for heat, fresh lime wedges for brightness, and cilantro for herbal notes.

# Expert Tips:

01 -
  • The marinade creates this sticky, caramelized exterior on the chicken that's absolutely addictive
  • Everything comes together in under 45 minutes but tastes like you spent all day cooking
  • The combination of hot, smoky chicken with crisp, cool vegetables is incredibly satisfying
02 -
  • Don't skip the resting period after cooking—the chicken will be noticeably juicier if you're patient
  • If your gochujang is very thick, whisk it with a teaspoon of warm water before adding to the marinade
  • The vegetables can be prepped several hours ahead and kept cold in the refrigerator for crunch
03 -
  • Grate your ginger against the grain to avoid those tough fibrous strands in your marinade
  • If you're sensitive to spice, start with just one teaspoon of gochujang and work your way up

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