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.
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.)
Instructions
Preparation
- In a bowl, combine soy sauce, gochujang, brown sugar, sesame oil, garlic, ginger, and rice vinegar. Whisk until smooth.
- Toss the chicken pieces with about two-thirds of the sauce. Reserve the rest to finish the bowls.
- Reheat or cook rice to reach 2 cups cooked. Slice cucumbers, shred carrots, and steam edamame if frozen.
Cooking
- Warm a large skillet over medium-high heat and add a splash of neutral oil.
- 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.
- Pour the reserved sauce into the pan and toss with the chicken for 1 minute until it thickens slightly and coats the pieces.
Assembly
- Divide rice between bowls, top with chicken, then arrange cucumbers, carrots, edamame, and kimchi.
- Sprinkle sesame seeds and green onions on top.
- 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.