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A delicious plate of Korean BBQ Chicken Bowls (Easy Weeknight Recipe!)

Korean BBQ Chicken Bowls (Easy Weeknight Recipe!)

A quick and delicious weeknight meal featuring marinated chicken and fresh vegetables served over rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Korean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 680 g boneless, skinless chicken thighs cut into 1-inch pieces
  • 60 ml low-sodium soy sauce
  • 45 g gochujang Korean chili paste
  • 28 g brown sugar packed
  • 15 ml sesame oil
  • 3 cloves garlic minced
  • 5 g fresh ginger grated
  • 5 ml rice vinegar
  • 800 g cooked rice for serving
  • 100 g cucumber thinly sliced
  • 100 g shredded carrots
  • 150 g cooked edamame shelled
  • 120 g kimchi optional
  • 15 g sesame seeds for garnish
  • 20 g green onions sliced, for garnish

Equipment

  • Skillet
  • Medium Bowl

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Divide the cooked rice among four bowls. Top with the Korean BBQ chicken, then arrange the cucumber, carrots, edamame, and kimchi around the chicken.
  5. Garnish with sesame seeds and green onions before serving.

Notes

Serve with extra kimchi on the side for an authentic taste. Feel free to customize the veggies based on your preference.