Korean BBQ Chicken Bowls (Printable)
Juicy marinated chicken grilled to perfection, served over rice with crisp vegetables and flavorful toppings.
# 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
# Steps:
01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and black pepper in a bowl. Add chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes, or up to overnight in the refrigerator 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 charred edges develop 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 on top of the rice. Garnish with sesame seeds.
04 - Top bowls with optional toppings such as kimchi, additional gochujang or sriracha, fresh lime wedges, or cilantro. Serve immediately while chicken is still warm.
# Expert Advice:
01 -
- The marinade does double duty as a flavor bomb and a tenderizer, making even budget chicken thighs taste like they came from a restaurant
- Everything comes together in under an hour, yet the bowls look impressive enough for dinner guests
- That sticky-sweet-spicy sauce hits every single craving button in one bite
02 -
- Pat the chicken dry before adding it to the hot pan—excess moisture makes it steam instead of sear, and you want that caramelized crust
- Don't crowd your pan or the temperature will drop and you'll end up with sad boiled chicken instead of gorgeous charred bits
- The marinade can be reused as a sauce if you boil it for 5 minutes, but I usually just double the batch and keep half separate
03 -
- Use a splatter guard unless you enjoy cleaning gochujang off your backsplash—ask me how I know
- Set out all your toppings before you start cooking so assembly becomes a calm, satisfying ritual
- A chilled Riesling or crisp lager cuts through the heat and richness perfectly