Korean BBQ Chicken Bowls (Easy Weeknight Recipe)
These Korean BBQ Chicken Bowls are a quick, flavorful meal that’s perfect for busy weeknights. Tender chicken is coated in a sweet and slightly spicy gochujang sauce, then served over warm rice with fresh, crunchy vegetables. It’s colorful, healthy, and ready in just 30 minutes!
Ingredients
For the Chicken & Marinade
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1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
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1/4 cup low-sodium soy sauce
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3 tablespoons gochujang (Korean chili paste)
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2 tablespoons brown sugar
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1 tablespoon sesame oil
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3 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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1 teaspoon rice vinegar
For the Bowls
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4 cups cooked rice
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1 cup cucumber, thinly sliced
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1 cup shredded carrots
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1 cup shelled edamame
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1/2 cup kimchi (optional)
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1 tablespoon sesame seeds
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2 tablespoons sliced green onions
Instructions
In a bowl, whisk together soy sauce, gochujang, brown sugar, sesame oil, garlic, ginger, and rice vinegar until smooth.
Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours for more flavor).
Heat a large skillet over medium-high heat. Cook the chicken in a single layer for 3–4 minutes per side until browned, caramelized, and fully cooked.
Divide rice into four bowls. Top with chicken and arrange the cucumber, carrots, edamame, and kimchi around it.
Sprinkle sesame seeds and green onions on top. Serve warm and enjoy!
Notes
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Chicken thighs stay juicier than chicken breasts.
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Adjust the amount of gochujang for more or less spice.
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Add extras like avocado, fried egg, or pickled radishes for variety.
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Store leftovers separately in airtight containers for up to 4 days.