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Savory Korean BBQ chicken bowls served with vegetables and rice for dinner.

Savory Korean BBQ Chicken Bowls

These Savory Korean BBQ Chicken Bowls balance sweet, salty, and spicy flavors, making for a quick and satisfying weeknight dinner.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Marinade and Chicken
  • 1 pound Chicken Thighs, cut into 1-inch pieces Thighs stay juicy and handle high heat well.
  • 1/4 cup Low-Sodium Soy Sauce, or tamari for gluten-free Using low-sodium soy sauce keeps the bowl balanced.
  • 2 tablespoons Gochujang, adjust to preferred spice level Start with less if your family is sensitive to heat.
  • 2 tablespoons Brown Sugar, honey is a great alternative Brown sugar helps caramelize the chicken.
  • 1 tablespoon Sesame Oil Use vegetable oil for searing if you don't have sesame oil.
  • 2 cloves Garlic, minced Fresh garlic packs the best flavor.
  • 1 tablespoon Fresh Ginger, grated Fresh ginger brightens the sauce.
  • 2 tablespoons Rice Vinegar, or apple cider vinegar Rice vinegar adds a subtle tang.
For the Bowls
  • 2 cups Cooked Rice, jasmine or brown rice Make rice ahead or use a rice cooker on timer.
  • 1 cup Cucumber, sliced Seed the cucumber for less moisture in the bowl.
  • 1 cup Carrots, sliced thinly or shredded Matchstick carrots add color and crunch.
  • 1 cup Edamame, fresh or frozen Frozen edamame thaws quickly in boiling water.
  • 1/2 cup Kimchi, for authentic flavor Kimchi brings acidity and umami.
  • 1 tablespoon Sesame Seeds, for texture Toast sesame seeds briefly for a nuttier taste.
  • 2 tablespoons Green Onions, thinly sliced Add on top just before serving for freshness.

Method
 

Preparation
  1. In a bowl, combine soy sauce, gochujang, brown sugar, sesame oil, garlic, ginger, and rice vinegar. Whisk until smooth.
  2. Toss the chicken pieces with about two-thirds of the sauce. Reserve the rest to finish the bowls.
  3. Reheat or cook rice to reach 2 cups cooked. Slice cucumbers, shred carrots, and steam edamame if frozen.
Cooking
  1. Warm a large skillet over medium-high heat and add a splash of neutral oil.
  2. Add the marinated chicken to the hot skillet in a single layer. Let it sear without moving for 2 to 3 minutes, then stir and cook another 3 to 4 minutes until cooked through and slightly caramelized.
  3. Pour the reserved sauce into the pan and toss with the chicken for 1 minute until it thickens slightly and coats the pieces.
Assembly
  1. Divide rice between bowls, top with chicken, then arrange cucumbers, carrots, edamame, and kimchi.
  2. Sprinkle sesame seeds and green onions on top.
  3. Taste one bite and adjust with a sprinkle of salt, a dash of soy, or an extra spoonful of kimchi juice for tang.

Notes

Store leftover chicken and toppings separately from rice in airtight containers for up to 3 to 4 days. Cooked chicken and sauce freeze well for up to 2 months.