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Korean BBQ Chicken Bowls

A quick and comforting meal featuring tender chicken coated in a sticky-sweet glaze, served on a bed of rice with fresh vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Marinate
  • 1.5 pounds boneless skinless chicken thighs, trimmed and cut into bite-sized pieces Chicken breasts can be used for leaner meat.
  • 1/3 cup soy sauce Use low-sodium for a healthier option.
  • 3 tablespoons brown sugar or honey Honey adds floral notes.
  • 2 tablespoons gochujang Korean chili paste, or 1 tablespoon sriracha for a milder kick.
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 2 tablespoons toasted sesame oil
  • 4 cloves garlic, minced Add an extra clove for garlic lovers.
  • 1 teaspoon grated fresh ginger Or use 1/4 teaspoon ground ginger.
  • 1 tablespoon cornstarch mixed with 2 tablespoons water For thickening.
  • 2 tablespoons vegetable oil for cooking
For the Bowls
  • 3 cups cooked short-grain rice Brown rice can be used for a healthier option.
  • 1 cup shredded carrots
  • 1 cup cucumber ribbons
  • 2 cups baby spinach or kale Swap spinach with kale for a stronger flavor.
  • 1 tablespoon toasted sesame seeds For garnish.
  • Optional: 1 fried egg per bowl Kimchi on the side or crushed peanuts for crunch.

Method
 

Preparation
  1. In a medium bowl, whisk together soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, and ginger. Add the chicken pieces and toss to coat. Let sit for 10 minutes while you prep rice and vegetables. (If you have time, marinate 30 minutes for extra depth.)
Cooking
  1. Place a large skillet over medium-high heat and add vegetable oil. When the oil begins to shimmer, add the chicken in a single layer. Do not overcrowd — cook in batches if necessary.
  2. Let the chicken sear undisturbed for 2 to 3 minutes until the edges caramelize and the glaze darkens. Flip and cook another 2 minutes.
  3. Pour any remaining marinade into the pan and bring to a gentle simmer. Mix the cornstarch slurry again and stir it into the sauce. The sauce will thicken.
  4. Remove the pan from heat and stir in half of the sliced green onions and a sprinkling of sesame seeds.
  5. Spoon warm rice into bowls, arrange spinach, carrots, and cucumber ribbons, then top with the Korean BBQ chicken. Add optional fried egg, remaining green onions, and sesame seeds.
  6. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen sauce if thickened.