Korean BBQ Chicken Bowls (Printable)

Tender grilled chicken thighs in sweet-spicy marinade served with rice and crisp vegetables for a satisfying meal.

# What You'll Need:

→ For the Chicken

01 - 1 ½ lbs boneless, skinless chicken thighs
02 - ¼ 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

→ Optional Serving

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

# How to Make It:

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 maximum flavor development.
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 form 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 with optional ingredients such as kimchi, additional gochujang or sriracha, fresh lime wedges, or cilantro. Serve immediately while chicken is still warm.

# Expert Tips:

01 -
  • The marinade creates this incredible caramelized crust that you cannot get from takeout
  • Everything comes together in under an hour but tastes like you spent all day cooking
  • These bowls are endlessly customizable based on whats in your fridge
02 -
  • Patting the chicken dry before grilling helps achieve better caramelization
  • Dont crowd the pan or the chicken will steam instead of sear
  • Letting the meat rest prevents all those delicious juices from running onto your cutting board
03 -
  • A cast iron skillet creates better grill marks than nonstick
  • Adding a splash of water to the pan while cooking creates steam that helps cook the chicken through

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