Description
A quick and easy recipe for Korean BBQ Chicken Bowls, featuring tender chicken in a sweet and spicy gochujang sauce with fresh vegetables over rice. Perfect for a 30-minute weeknight dinner.
Ingredients
Scale
- 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
- 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
- Step: In a medium bowl, whisk together the gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth.
- Step: Add the bite-sized chicken pieces to the marinade and toss to coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Step: Heat a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 3-4 minutes per side, until cooked through and caramelized.
- Step: Divide the cooked rice among four bowls. Top with the Korean BBQ chicken, then arrange the cucumber, carrots, edamame, and kimchi around the chicken. Garnish with sesame seeds and green onions before serving.
Notes
For the best flavor, use chicken thighs as they stay more tender and juicy. Adjust the amount of gochujang to control the spice level of your dish. Store leftover components in separate airtight containers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal
- Sugar: 18 g
- Sodium: 920 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 110 mg