Enjoy a flavorful and easy Korean BBQ Chicken Bowl featuring tender marinated chicken thighs with a spicy-sweet gochujang sauce served over a bed of rice with fresh vegetables and optional kimchi for a vibrant meal.
Total Time:45 minutes
Yield:4 servings
Ingredients
Chicken & Marinade
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
For the Bowls
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
Prepare the Marinade: In a medium bowl, combine soy sauce, gochujang, brown sugar, sesame oil, minced garlic, grated ginger, and rice vinegar. Mix well until sugar dissolves and the marinade is uniform.
Marinate the Chicken: Add the cut chicken thighs to the marinade, ensuring pieces are fully coated. Cover and refrigerate for at least 30 minutes to allow flavors to develop.
Cook the Chicken: Heat a skillet or frying pan over medium-high heat. Add the marinated chicken pieces and cook for about 6-8 minutes, turning occasionally, until chicken is cooked through and slightly caramelized.
Prepare the Bowls: Divide the cooked rice evenly into serving bowls. Arrange cooked chicken on top of the rice, then add sliced cucumbers, shredded carrots, cooked edamame, and optional kimchi around the chicken to create a colorful presentation.
Garnish and Serve: Sprinkle sesame seeds and sliced green onions over each bowl for added flavor and crunch. Serve immediately while warm.
Notes
For a spicier kick, add extra gochujang to the marinade or drizzle over the bowl before serving.
Use brown rice or cauliflower rice as a low-carb alternative.
Kimchi is optional but adds authentic flavor and probiotics.
Marinate the chicken longer (up to 2 hours) for deeper flavor infusion.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
For a gluten-free version, substitute soy sauce with tamari or gluten-free soy sauce.
