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Korean BBQ Chicken Bowls

Korean BBQ Chicken Bowls
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Korean BBQ Chicken Bowls are packed with juicy gochujang-marinated chicken, fluffy rice, and crunchy fresh veggies for a fast, flavor-packed meal that beats takeout.

Ingredients

Scale
  • 1½ lbs boneless, skinless chicken thighs (or breasts)
  • cup gochujang
  • 3 tbsp low-sodium soy sauce
  • 1½ tbsp sesame oil
  • 2 tbsp brown sugar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp rice vinegar
  • 3 cups cooked jasmine or short-grain white rice
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1 cup shredded purple cabbage
  • ¾ cup cooked edamame (optional)
  • ½ cup kimchi (optional)
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. In a medium bowl, whisk together gochujang, soy sauce, sesame oil, brown sugar, garlic, ginger, and rice vinegar until smooth.
  2. Cut chicken into 1-inch bite-sized pieces. Add to the marinade and toss to coat evenly. Marinate for at least 30 minutes (15 minutes if short on time).
  3. Heat a large skillet or wok over medium-high heat with a little oil.
  4. Add chicken in a single layer (cook in batches if needed). Cook 34 minutes per side until cooked through and caramelized with lightly charred edges.
  5. Assemble bowls with warm rice, Korean BBQ chicken, carrots, cucumbers, cabbage, edamame, and kimchi.
  6. Garnish with sesame seeds and green onions. Serve warm.

Nutrition

Find it online: http://ingredientidea.com/korean-bbq-chicken-bowls-recipe/