Korean BBQ Chicken Bowls Everyone Will Love
These Korean BBQ Chicken Bowls feature sticky, caramelized chicken thighs coated in a sweet, savory, and spicy gochujang glaze, served over fluffy rice with quick-pickled cucumbers, kimchi, and a sprinkle of sesame seeds. Ready in about 30 minutes, this vibrant bowl delivers restaurant-quality flavor with minimal effort, perfect for a satisfying weeknight dinner.
Equipment
- Large skillet or cast-iron pan
- Small bowl
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Garlic Press or Grater
- Spatula or tongs
- Serving bowls
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- ¼ cup gochujang Korean chili paste
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1- inch piece of ginger, grated
- 2 cups cooked jasmine or short-grain white rice
- 1 cucumber, thinly sliced
- ¼ cup rice vinegar
- 1 tablespoon sugar
- ¼ cup kimchi, roughly chopped
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- 1 avocado, sliced optional
- 1 tablespoon neutral oil for frying
Instructions
- In a medium bowl, combine gochujang, soy sauce, honey (or brown sugar), sesame oil, minced garlic, and grated ginger. Add the chicken thighs and toss to coat. Set aside to marinate while you prepare the other ingredients.
- In a small bowl, combine the sliced cucumber, rice vinegar, and sugar. Toss well and set aside to quick-pickle for at least 10 minutes.
- Heat a large skillet or cast-iron pan over medium-high heat. Add the neutral oil. Remove the chicken from the marinade, reserving the leftover marinade. Place the chicken in the hot pan in a single layer (cook in batches if needed to avoid overcrowding).
- Cook the chicken for 5-6 minutes per side, until deeply golden and charred in spots and cooked through (internal temperature reaches 165°F).
- Pour the reserved marinade into the pan with the cooked chicken. Let it bubble and reduce for 1-2 minutes, turning the chicken to coat it completely in a glossy, sticky glaze.
- Transfer the chicken to a cutting board and let it rest for 3 minutes. Slice the chicken against the grain into strips.
- To assemble the bowls, divide the warm rice among 4 serving bowls. Fan the sliced Korean BBQ chicken over the rice. Top with pickled cucumbers, kimchi, sliced green onions, and toasted sesame seeds. Add sliced avocado if desired.
- Spoon any remaining glaze from the pan over the bowls. Serve immediately.
Notes
For extra heat, add 1 teaspoon of gochugaru (Korean chili flakes) to the marinade. For a gluten-free version, use tamari or coconut aminos instead of soy sauce and ensure the gochujang is certified gluten-free. For a vegetarian option, substitute the chicken with extra-firm tofu or portobello mushroom caps. These bowls are great for meal prep: store the chicken, rice, and pickled cucumbers separately for up to 3 days. Add the avocado fresh just before serving.