Korean BBQ Chicken Bowls (Printable Version)

Tender chicken glazed in spicy gochujang with fresh vegetables over rice, ready in 30 minutes.

# Everything You’ll Need:

→ Chicken & Marinade

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

02 - 1/4 cup low-sodium soy sauce

03 - 3 tbsp gochujang (Korean chili paste)

04 - 2 tbsp packed brown sugar

05 - 1 tbsp sesame oil

06 - 3 cloves garlic, minced

07 - 1 tsp fresh ginger, grated

08 - 1 tsp rice vinegar

→ Bowls

09 - 4 cups cooked white rice

10 - 1 cup cucumber, thinly sliced

11 - 1 cup shredded carrots

12 - 1 cup cooked shelled edamame

13 - 1/2 cup kimchi, optional

14 - 1 tbsp sesame seeds, for garnish

15 - 2 tbsp green onions, sliced for garnish

# Steps to Cook:

01 - Whisk together gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar in a medium bowl until smooth.

02 - Add chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours.

03 - Heat a large skillet over medium-high heat. Add chicken in a single layer, cooking 3 to 4 minutes per side until caramelized and cooked through. Work in batches if necessary.

04 - Divide cooked rice among four bowls. Top with Korean BBQ chicken, then arrange cucumber, carrots, edamame, and optional kimchi around the protein. Garnish with sesame seeds and sliced green onions before serving.

# Extra Suggestions:

01 - Use chicken thighs for optimal tenderness and juiciness. Adjust gochujang quantity to modify spice level. Store leftovers in separate airtight containers refrigerated up to 4 days.

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