Description
Quick and satisfying weeknight Korean BBQ chicken bowls with a savory-sweet marinade, fresh veggies, and rice.
Ingredients
Scale
- 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