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Korean BBQ Chicken Bowls

These savory Korean BBQ Chicken Bowls combine tender caramelized chicken, fluffy rice, crisp vegetables, and spicy-sweet gochujang sauce in one satisfying meal. Perfect for quick weeknight dinners, meal prep lunches, or casual family gatherings.
Calories:
Author: Sandra Myers

Ingredients

For the Chicken & Marinade

  • 1½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • ¼ cup low-sodium soy sauce
  • 3 tablespoons gochujang Korean chili paste
  • 2 tablespoons packed brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon rice vinegar

For the Bowls

  • 4 cups cooked rice
  • 1 cup cucumber thinly sliced
  • 1 cup shredded carrots
  • 1 cup shelled edamame cooked
  • ½ cup kimchi optional
  • 1 tablespoon sesame seeds
  • 2 tablespoons sliced green onions

Instructions

  • Whisk together the soy sauce, gochujang, brown sugar, sesame oil, garlic, ginger, and rice vinegar until smooth and glossy. If the gochujang feels too thick, let it sit at room temperature for a few minutes first.
  • Add the chicken pieces and toss until fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
  • While the chicken marinates, cook the rice and prepare the toppings. Slice the cucumbers, shred the carrots, and cook the edamame if needed. Keep the vegetables chilled for the best texture.
  • Heat a large skillet over medium-high heat. Cook the chicken in a single layer for 3–4 minutes per side until caramelized and cooked through. The edges should look slightly charred and sticky. Avoid overcrowding the pan. Chicken should reach 165°F internally.
  • Divide the rice among four bowls. Top with the Korean BBQ chicken, then arrange the cucumber, carrots, edamame, and kimchi around the bowl.
  • Finish with sesame seeds and sliced green onions. Serve immediately while the chicken is warm and the vegetables stay crisp.