Savory Korean BBQ Chicken Bowls
Bright, savory, and ready in under 30 minutes, these bowls are a delightful balance of sweet, spicy, and tangy flavors, perfect for family dinners.
Ingredients
Protein
- 1 pound Chicken Thighs (cut into 1-inch pieces)
Rice / Grains
- 2 cups Cooked Rice (jasmine or brown rice)
Veggies
- 1 cup Cucumber (sliced)
- 1 cup Carrots (sliced thinly or shredded)
- 1 cup Edamame (fresh or frozen)
- 1/2 cup Kimchi (for authentic flavor)
Sauce
- 1/4 cup Low-Sodium Soy Sauce (or tamari for gluten-free)
- 2 tablespoons Gochujang (adjust to preferred spice level)
- 2 tablespoons Brown Sugar (honey is a great alternative)
- 2 tablespoons Rice Vinegar (or apple cider vinegar)
- 1 tablespoon Sesame Oil (other oils can be used, but will have different flavor)
Spices & Aromatics
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated or powdered can be used)
Toppings
- 1 tablespoon Sesame Seeds (for texture)
- 2 tablespoons Green Onions (thinly sliced)
Instructions
Preparation
- Cut thighs into 1-inch pieces and slice cucumber and carrots; thaw edamame if frozen.
Making the Sauce
- Whisk soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a bowl until smooth.
Marinating the Chicken
- Toss chicken in half the sauce for 5–10 minutes while rice cooks (or longer for deeper flavor).
Cooking the Chicken
- Heat a skillet over medium-high, add a touch of oil, and cook chicken 6–8 minutes until browned and cooked through, stirring and adding remaining sauce to glaze.
Heating the Sides
- Briefly sauté or microwave edamame, and toss kimchi just before serving.
Assembling the Bowls
- Divide rice into bowls, top with glazed chicken, cucumbers, carrots, edamame, and kimchi.
Finishing Touches
- Sprinkle sesame seeds and green onions over each bowl and drizzle any extra sauce if desired.
Notes
Adjust gochujang gradually to control heat; a little goes a long way. For a lighter variation, try a lemony marinade idea like Greek chicken with lemon and feta as a separate meal inspiration.