Korean BBQ Chicken Bowls
Delicious and customizable Korean BBQ Chicken Bowls featuring sweet and spicy marinated chicken, fresh vegetables, and hearty rice.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Korean
- Diet: Gluten-Free, Dairy-Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup low-sodium soy sauce
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp brown sugar (packed)
- 1 tbsp sesame oil
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 tsp rice vinegar
- 4 cups cooked rice (for serving)
- 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
- Whisk together gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar in a medium bowl until smooth.
- Add the bite-sized chicken pieces to the marinade and toss to coat completely. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours.
- Heat a large skillet over medium-high heat, then add the chicken in a single layer. Cook for 3-4 minutes per side until the chicken cooks through and caramelizes.
- Divide the cooked rice into four bowls. Top each bowl with the Korean BBQ chicken, arranging cucumber, carrots, edamame, and optional kimchi around the chicken.
- Finish each bowl with sesame seeds and sliced green onions.
Notes
Prepare vegetables in advance to save time. Adjust gochujang to match your spice preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 9g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Find it online: https://sousviderecipe.com/korean-bbq-chicken-bowls/