Incredible Korean BBQ Chicken Bowls (Printer-Friendly)

Tender grilled chicken thighs in Korean-style marinade served over rice with fresh vegetables and zesty toppings.

# What You'll Need:

→ For the Chicken

01 - 1 ½ lbs boneless, skinless chicken thighs
02 - 1/4 cup soy sauce
03 - 2 tbsp brown sugar
04 - 1 tbsp sesame oil
05 - 2 tbsp rice vinegar
06 - 1 tbsp gochujang (Korean chili paste)
07 - 3 garlic cloves, minced
08 - 1-inch piece ginger, grated
09 - 1 tsp black pepper

→ For the Bowls

10 - 2 cups cooked jasmine or short-grain rice
11 - 1 cup shredded carrots
12 - 1 large cucumber, thinly sliced
13 - 1 cup purple cabbage, shredded
14 - 2 green onions, sliced
15 - 2 tsp sesame seeds
16 - 1 tbsp vegetable oil (for cooking)

→ For Serving (Optional)

17 - Kimchi
18 - Extra gochujang or sriracha
19 - Lime wedges
20 - Fresh cilantro

# How-To Steps:

01 - In a large bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and black pepper until the sugar dissolves completely.
02 - Add chicken thighs to the bowl and toss to coat evenly. Let marinate for at least 15 minutes at room temperature, or refrigerate overnight for deeper flavor penetration.
03 - Heat vegetable oil in a large grill pan or skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Cook chicken for 4-5 minutes per side until charred edges develop and internal temperature reaches 165°F.
04 - Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice against the grain into thin strips.
05 - Divide cooked rice evenly among four bowls. Arrange sliced chicken, carrots, cucumber, cabbage, and green onions in sections over the rice. Sprinkle with sesame seeds.
06 - Top with kimchi, additional gochujang or sriracha, lime wedges, and fresh cilantro as desired. Serve immediately while chicken is still warm.

# Expert Advice:

01 -
  • The marinade does double duty as a sauce, so every bite pops with that addictive Korean BBQ flavor
  • You can prep everything ahead and cook when you're ready, making it perfect for busy weeknights
  • The combination of warm charred chicken and crisp fresh vegetables creates the most satisfying texture contrast
02 -
  • Don't skip letting the chicken rest after cooking, or all those juices will end up on your cutting board instead of in your bowl
  • The marinade burns easily because of the sugar, so resist the urge to mess with the heat once you add the chicken
  • Gochujang varies by brand—start with less if you're sensitive to spice, you can always add more
03 -
  • Room temperature chicken cooks more evenly and gets better char, so take it out of the fridge before you start prep
  • Grill your vegetables alongside the chicken for those smoky, caramelized edges that elevate everything

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