Description
Craving incredible Korean BBQ Chicken Bowls? This step-by-step recipe makes it easy to create the best flavor at home! Get started today.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup low-sodium soy sauce (or tamari for GF)
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 tbsp brown sugar or honey
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup grated Asian pear or apple (optional, for tenderizing)
- 2 cups cooked rice (white, brown, or cauliflower)
- 1/2 cup kimchi, for serving
- Quick pickled cucumbers or radishes, for serving
- Sliced green onions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- 1. Prepare the Marinade: In a medium bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, brown sugar/honey, minced garlic, grated ginger, and optional grated pear/apple until smooth.
- 2. Marinate the Chicken: Add chicken pieces to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours (up to overnight).
- 3. Cook the Chicken: Heat 1-2 tbsp neutral oil in a large skillet over medium-high heat. Add marinated chicken in a single layer (cook in batches if needed) and cook for 3-5 minutes per side until caramelized and cooked through (165°F/74°C).
- 4. Assemble the Bowls: Divide cooked rice among 4 bowls. Top with cooked Korean BBQ chicken.
- 5. Garnish & Serve: Add kimchi, pickled vegetables, sliced green onions, and toasted sesame seeds to each bowl. Serve immediately and enjoy your incredible Korean BBQ Chicken Bowls!
- Prep Time: 15 mins
- Cook Time: 20 mins