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Korean BBQ Chicken Bowls

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A flavorful dish that brings the vibrant tastes of Korean BBQ right to your kitchen, perfect for any weeknight meal.

Ingredients

Scale
  • 1½ lbs boneless, skinless chicken thighs (or breasts)
  • ⅓ cup gochujang
  • 3 tbsp low-sodium soy sauce
  • 1½ tbsp sesame oil
  • 2 tbsp brown sugar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp rice vinegar
  • 3 cups cooked jasmine or short-grain white rice
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1 cup shredded purple cabbage
  • ¾ cup cooked edamame (optional)
  • ½ cup kimchi (optional)
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Marinate the Chicken: In a large bowl, combine the gochujang, soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar. Mix until smooth. Add chicken and coat thoroughly in the marinade. Marinate for at least 30 minutes (or overnight).
  2. Cook the Chicken: Heat a grill pan or skillet over medium-high heat with a dash of oil. Remove chicken from marinade and cook for 5-7 minutes on each side until fully cooked and charred. Let it rest before slicing.
  3. Prepare the Rice: Warm pre-cooked jasmine or short-grain rice in the microwave or on the stovetop with a splash of water.
  4. Assemble Your Bowls: In bowls, layer cooked rice as the base and slice chicken on top.
  5. Add the Colorful Veggies: Scatter shredded carrots, sliced cucumbers, and cabbage around or on top of the chicken. Optionally include edamame and kimchi.
  6. Garnish to Perfection: Finish with a sprinkle of sesame seeds and sliced green onions.

Notes

For a spicy kick, feel free to adjust gochujang to your taste. Serving the bowls with crispy lettuce leaves for wrapping is a fun twist!

Nutrition

Keywords: korean BBQ, chicken bowls, quick weeknight meal

Find it online: https://basilboard.com/korean-bbq-chicken-bowls-fast-20-minute-prep/