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Easy Korean BBQ Chicken Bowls: Restaurant Style at Home

A close-up of a delicious korean bbq chicken bowls featuring glazed chicken pieces over rice, topped with sesame seeds, scallions, carrots, and cucumbers.
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Make delicious, savory, and slightly sweet Korean BBQ Chicken Bowls using a simple Gochujang marinade. This recipe is perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup cooked white rice, for serving
  • 1 tablespoon sesame oil
  • 1 tablespoon neutral cooking oil (like canola or vegetable)
  • For the Gochujang Marinade:
  • 1/4 cup Gochujang (Korean chili paste)
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper
  • For Bowl Assembly:
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 1/2 cup kimchi
  • 2 green onions, thinly sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (for garnish)

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together the Gochujang, soy sauce, brown sugar, rice vinegar, ginger, garlic, sesame oil, and black pepper until the sugar dissolves. This is your best Korean chicken marinade.
  2. Marinate the Chicken: Add the cut chicken thighs to the marinade. Toss to coat completely. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. Cook the Chicken: Heat the neutral cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces in a single layer (work in batches if necessary to avoid crowding). Cook for 4-6 minutes per side until the chicken is cooked through and slightly caramelized, creating that sticky chicken texture.
  4. Prepare Toppings: While the chicken cooks, quickly sauté the shredded carrots in a separate pan with a drizzle of oil for 2 minutes until slightly tender-crisp.
  5. Assemble the Bowls: Divide the cooked white rice among four bowls. Top the rice evenly with the cooked Korean BBQ chicken.
  6. Add Vegetables: Arrange the sautéed carrots, sliced cucumber, and kimchi around the chicken in each bowl.
  7. Garnish and Serve: Drizzle a small amount of extra sesame oil over the bowls if desired. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately for a restaurant style Korean chicken at home experience.

Notes

  • For meal prep, store the cooked chicken, rice, and vegetable toppings separately. Assemble just before eating to keep the textures fresh.
  • If you prefer a milder heat, reduce the Gochujang to 3 tablespoons and add 1 tablespoon of water to the marinade.
  • You can substitute chicken breast for thighs, but thighs stay juicier during the high-heat cooking process.

Nutrition

Find it online: https://kitchenuser.net/korean-bbq-chicken-bowls-recipe/