Description
Korean BBQ Chicken Bowls are a delightful fusion of flavors that make for the perfect weeknight meal. This quick and easy recipe features tender chicken marinated in a sweet and spicy gochujang sauce, paired with vibrant fresh vegetables, and served over fluffy rice.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup low-sodium soy sauce
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 tsp rice vinegar
- 4 cups cooked rice
- 1 cup cucumber (thinly sliced)
- 1 cup shredded carrots
- 1 cup cooked edamame (shelled)
- 1/2 cup kimchi (optional)
- 1 tbsp sesame seeds (for garnish)
- 2 tbsp green onions (sliced, for garnish)
Instructions
- In a mixing bowl, whisk together gochujang, soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth.
- Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Heat a skillet over medium-high heat and cook marinated chicken for 3–4 minutes on each side until cooked through and caramelized.
- Serve over cooked rice and top with fresh vegetables like cucumber and carrots. Garnish with sesame seeds and green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 120mg