I cook this dish most weekdays. I learned to make it when I needed quick dinners that still feel like a real meal. Korean BBQ Chicken Bowls (Easy Weeknight Recipe!) fit the bill. They heat up fast and use simple store items.
I use the same prep each time. I marinate the chicken while I cook the rice. Then I cook the chicken and set out quick sides. It makes cleanup small and dinner ready in about 30 to 40 minutes. This routine helps on nights with work, kids, or when plans change.
This bowl mixes savory-sweet chicken with plain rice and fresh veg. The sauce is spicy, sweet, and slightly tangy. People usually serve it for weeknight dinners, meal prep, or a simple family meal. It works for one plate or for four people when you double the rice. For another easy bowl idea, try Greek chicken bowls for a different flavor profile.
Why make this recipe
This meal saves time and gives good flavor with little work. The chicken marinates quickly and cooks fast in a hot pan. You can change the veg or rice to use what you have at home. The dish is easy to scale for more people or for meal prep. If you like meals that pull together fast but still feel cooked, this recipe fits. For a different weeknight BBQ idea, see the weeknight barbecue chicken pizza.
How to make this recipe
Start by mixing a bold marinade. Let the chicken sit so it soaks in the sauce. Cook the chicken in a hot pan so it gets a nice caramel color. While it cooks, warm the rice and slice the veg. Plate by placing chicken on rice and adding the sides. This flow keeps each step quick and organized and cuts down on wait time. You can learn a simple sauce trick from a basic orange chicken sauce recipe to adapt flavors.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces) — thighs stay juicy and brown well.
- 1/4 cup low-sodium soy sauce — adds salt and umami without too much sodium.
- 3 tbsp gochujang (Korean chili paste) — gives the dish its spicy, deep flavor.
- 2 tbsp brown sugar (packed) — balances the heat with sweetness.
- 1 tbsp sesame oil — adds toasty flavor.
- 3 cloves garlic (minced) — for fresh savory notes.
- 1 tsp fresh ginger (grated) — adds brightness.
- 1 tsp rice vinegar — gives a mild tang.
- 4 cups cooked rice (for serving) — plain rice holds the sauce.
- 1 cup cucumber (thinly sliced) — fresh crunch.
- 1 cup shredded carrots — color and texture.
- 1 cup cooked edamame (shelled) — protein and bite.
- 1/2 cup kimchi (optional) — adds tang and heat.
- 1 tbsp sesame seeds (for garnish) — small nutty crunch.
- 2 tbsp green onions (sliced, for garnish) — fresh, mild onion note.
This mix keeps the bowls balanced. If you like, swap the chicken for tofu or use brown rice for more fiber. For a very different stuffed chicken idea, see apple brie stuffed chicken.
Directions
In a medium bowl, whisk together the gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth.
Add the bite-sized chicken pieces to the marinade and toss to coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Heat a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 3-4 minutes per side, until cooked through and caramelized.
Divide the cooked rice among four bowls. Top with the Korean BBQ chicken, then arrange the cucumber, carrots, edamame, and kimchi around the chicken. Garnish with sesame seeds and green onions before serving.
Notes: Whisking the sauce first makes a smooth glaze that sticks to the chicken. Marinate at least 30 minutes so the flavors reach the meat. Cook in a hot pan and avoid crowding; this helps the chicken brown instead of steam. Rest a few minutes before plating so juices settle.
How to serve this recipe
Serve bowls warm. Put rice down first, then chicken in the center. Arrange cucumber, carrots, edamame, and kimchi around the chicken for color and texture. Offer extra gochujang or soy sauce on the side for people who want more heat or salt. This meal works for casual weeknights, quick lunches, or for guests who like build-your-own bowls. The chicken pairs well with a light salad or steamed greens. You can also pack it for work in a shallow container so the rice stays firm.
How to store this recipe
Cool leftovers quickly before storing. Use an airtight container in the fridge for up to 3–4 days. For longer storage, freeze the cooked chicken in a freezer-safe container for up to 2 months. Keep rice and fresh veg separate if you can; fresh sliced cucumber and carrots stay best when added right before eating. Reheat the frozen or chilled chicken in a hot skillet or in the oven to keep some crisp edges. Label containers with the date so you use the oldest first.
Tips to make this recipe
Trim the chicken to similar sizes so it cooks evenly. If your gochujang is very thick, add a splash of water to the marinade. Taste the sauce before you marinate and adjust sugar or vinegar to your liking. If the pan smoke is high, lower heat slightly so the sugar does not burn. For a leaner option, use chicken breast but watch the cook time to avoid dryness. For another simple weeknight chicken option, try this easy chicken meatloaf.
Variation
Swap chicken for tofu or tempeh to make a vegetarian bowl. Use boneless chicken breast if you want less fat; slice it thin so it cooks fast. Change the rice to quinoa or cauliflower rice for a different base. Skip kimchi if you do not like fermented food, and add sliced bell pepper or steamed broccoli instead. Keep the gochujang amount but adjust sugar for your taste. Some variations are small because the core flavor comes from the gochujang-soy mix, which is hard to replace without changing the dish.
FAQs
Q: Can I make this gluten-free?
A: Use tamari or a gluten-free soy sauce to make it safe for gluten-free diets.
Q: Can I use chicken breast?
A: Yes. Cut thin and watch the cook time to keep it from drying.
Q: How spicy is this?
A: The heat comes from gochujang. You can lower it by using less paste.
Q: Can I meal prep this?
A: Yes. Store chicken and rice separately and add fresh veg when serving.
Q: Do I need kimchi?
A: No. It adds tang, but the bowls are fine without it.
Conclusion
This recipe makes fast weeknight dinners that still feel cooked with care. For a similar grilled take, see grilled Korean BBQ chicken – The Real Food Dietitians, which shows a grilling method that works well when the weather is warm. If you prefer a rice bowl guide with close flavors, try the Healthy Korean BBQ Chicken Rice Bowl Recipe for another clear layout. For a simple, well-loved version, check the Korean Chicken Bowls – Damn Delicious to compare tips and tricks.
Print
Korean BBQ Chicken Bowls
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
Quick and satisfying weeknight Korean BBQ chicken bowls with a savory-sweet marinade, fresh veggies, and rice.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1/4 cup low-sodium soy sauce
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp brown sugar (packed)
- 1 tbsp sesame oil
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 tsp rice vinegar
- 4 cups cooked rice (for serving)
- 1 cup cucumber (thinly sliced)
- 1 cup shredded carrots
- 1 cup cooked edamame (shelled)
- 1/2 cup kimchi (optional)
- 1 tbsp sesame seeds (for garnish)
- 2 tbsp green onions (sliced, for garnish)
Instructions
- In a medium bowl, whisk together the gochujang, soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth.
- Add the chicken pieces to the marinade and toss to coat completely. Cover and refrigerate for 30 minutes to 4 hours.
- Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side until cooked through and caramelized.
- Divide the cooked rice among four bowls. Top with the Korean BBQ chicken, then arrange cucumber, carrots, edamame, and kimchi around the chicken. Garnish with sesame seeds and green onions before serving.
Notes
Marinating enhances flavor. Avoid overcrowding the pan to help the chicken brown. Cool leftovers quickly before storing.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 77mg
