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Korean BBQ Chicken Bowls

Spicy Korean BBQ Chicken Bowls That You'll Crave Daily

Savor the flavors of these Korean BBQ Chicken Bowls, a customizable dish with spicy marinade and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 3 tablespoons Gochujang Essential for that spicy kick; substitute with sriracha if needed.
  • 1 tablespoon Granulated Sugar Balances the heat of gochujang; use honey for a natural sweetness.
  • 2 cloves Garlic (minced) Adds aromatic depth to the marinade; garlic powder can work in a pinch.
  • 2 tablespoons Oil A neutral oil is preferred; canola or vegetable works well.
  • 1 teaspoon Gochugaru Provides an extra layer of spice; crushed red pepper flakes are a substitute.
  • 2 tablespoons Soy Sauce Infuses umami; tamari can replace it for a gluten-free option.
  • 1 teaspoon Toasted Sesame Oil Delivers a nutty flavor; a touch of olive oil can substitute.
  • ½ teaspoon Kosher Salt Enhances flavor; sea salt or table salt can be used in smaller amounts.
  • ¼ teaspoon Cracked Black Pepper Optional spiciness; can be skipped for less heat.
Bowl Ingredients
  • 1 pound Boneless, Skinless Chicken Thighs Juicy and flavorful; can swap with firm tofu for a vegetarian option.
  • 4 cups Cooked White Rice Acts as the hearty base; quinoa, brown rice, or Korean multigrain rice can be used.
  • 2 cups Romaine Lettuce Adds crispness and freshness; spinach or kale can substitute.
  • 1 cup Carrot (shredded) Infuses sweetness and crunch; bell peppers or radishes are alternatives.
  • 1 cup English Cucumber Refreshing crunch; zucchini works as well.
  • 1 medium Avocado (sliced) Creamy texture to balance flavors; slice it fresh to prevent browning.
  • 1 small Red Onion (thinly sliced) Adds sharp tang; green onions can be a milder alternative.
  • 2 tablespoons Toasted Sesame Seeds Optional garnish for extra texture and flavor.

Equipment

  • mixing bowl
  • skillet
  • Meat thermometer

Method
 

Marinade Preparation
  1. In a mixing bowl, whisk together gochujang, sugar, minced garlic, oil, gochugaru, soy sauce, toasted sesame oil, kosher salt, and cracked black pepper until smooth.
Chicken Marination
  1. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
Cooking Chicken
  1. Heat oil in a large skillet over medium heat. Cook the marinated chicken in batches, approximately 5-7 minutes until golden brown and cooked through.
Assembling Bowls
  1. Place cooked rice at the base of each bowl, top with romaine lettuce, shredded carrots, cucumber, avocado, and cooked chicken.
Final Steps
  1. Sprinkle with sesame seeds and serve immediately, optionally with sides like kimchi or pickled radishes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 400IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

For optimal flavor, marinate chicken for longer and use a meat thermometer to ensure it reaches the proper internal temperature.

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