Description
Korean BBQ Chicken Bowls are the perfect answer to your weeknight dinner dilemma. This easy recipe features tender chicken marinated in a sweet and spicy gochujang sauce, paired with colorful, crunchy vegetables over a bed of 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
- 4 cups cooked rice
- Fresh vegetables (cucumber, carrots, edamame)
- Optional: kimchi, sesame seeds, green onions
Instructions
- In a medium bowl, whisk together gochujang, soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar.
- Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
- Heat a large skillet over medium-high heat. Cook marinated chicken in batches for about 3-4 minutes on each side until caramelized and cooked through.
- To serve, divide cooked rice among bowls and top with chicken and fresh veggies. 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 bowl (about 400g)
- Calories: 520
- Sugar: 10g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 100mg