Description
Korean BBQ Chicken Bowls are a delightful and easy weeknight meal that brings the vibrant flavors of Korean cuisine to your dinner table. This quick recipe features tender chicken marinated in a sweet and spicy gochujang sauce, served over a bed of fluffy rice and loaded with fresh vegetables. Perfectly balanced and customizable, these bowls can be tailored to suit your family’s taste preferences, making them an ideal choice for busy evenings or casual gatherings. In just 30 minutes, you can enjoy a nutritious and satisfying dish that’s packed with protein, fiber, and essential vitamins.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup low-sodium soy sauce
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp brown sugar
- 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
- In a medium bowl, whisk together soy sauce, gochujang, brown sugar, sesame oil, minced garlic, grated ginger, and rice vinegar until smooth.
- Add chicken pieces to the marinade and toss until well coated. Cover and refrigerate for at least 30 minutes.
- Heat a large skillet over medium-high heat. Cook the marinated chicken in a single layer for about 3–4 minutes on each side until caramelized and cooked through.
- Serve the cooked chicken over rice topped with cucumber, shredded carrots, edamame, kimchi (optional), sesame seeds, and green onions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 520
- Sugar: 10g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg