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This bold Korean BBQ chicken bowl quickly became my go-to on busy nights when I want something tasty without ordering takeout. The marinade comes together fast, the chicken cooks just right, and fresh toppings layered on soft jasmine rice make it a colorful and filling dish.
The very first time I whipped this up for friends during an impromptu backyard hangout it vanished in no time. Now it’s a casual crowd-pleaser that sparks fun conversation every time.
Gather Your Ingredients
- Chicken thighs without bones or skin: these stay juicy and soak up the marinade well. Pick nice firm pieces that look plump
- Gochujang: a spicy Korean chili paste packed with flavor. Look for trusted Korean brands
- Soy sauce: the umami base. Go for naturally brewed versions with deeper flavor
- Sesame oil: toasted kind is best for that nutty Korean taste
- Brown sugar: dark brown brings a rich sweetness that balances the spice
- Garlic: finely chopped to add a nice warm kick. Fresh is best
- Ginger: freshly grated adds brightness and subtle heat. Pick smooth, juicy roots
- Rice vinegar: sharpens flavor and tenderizes chicken. Use plain, unseasoned type
- Sesame seeds: lightly toast these for crunch and aroma
- Jasmine rice: rinse then cook fluffy to form the soft base
- Kimchi: spicy fermented veggies add tang and probiotics. Fresh from an Asian store is ideal
- Shredded carrots: julienne just before serving for a crisp sweet touch
- Green onions: sliced fresh and sprinkled last for crunch and color
- Cucumber: thin slices give cool crispness and texture
- Vegetable oil: pick a neutral one for cooking so chicken browns evenly
- Salt and pepper to taste: fresh cracked black pepper adds extra punch
How to Make It
- Mix the Marinade:
- Whisk soy sauce, gochujang, sesame oil, brown sugar, garlic, ginger, and rice vinegar in a big bowl until the sugar totally melts and everything blends into a thick, tasty sauce.
- Let the Chicken Soak:
- Put the chicken thighs into your marinade and gently toss with tongs so every piece is coated well. Cover with plastic wrap and pop it in the fridge for at least an hour or even overnight for a richer flavor.
- Cook the Chicken:
- Heat up your vegetable oil in a wide pan over medium-high heat. When it’s hot, lay the chicken down in one layer. Let it cook without moving it for a couple of minutes, then stir occasionally. Keep cooking for around six to eight minutes until it's cooked through and has a bit of char on the edges for that BBQ taste.
- Add Final Touches:
- Just before you finish, sprinkle the sesame seeds over the chicken and add salt and pepper if you want. The seeds toast slightly and add a nice nutty aroma.
- Build the Bowls:
- Start with a scoop of hot jasmine rice in each bowl. Layer the cooked chicken on top, then add heaps of kimchi, shredded carrots, and cucumber slices to create a fun mix of flavors and textures.
- Top and Serve:
- Sprinkle chopped green onions over everything for a fresh crunch. Serve right away while it’s all warm and inviting.
- Dive In:
- Give everything a good stir to mix the spicy, tangy, and sweet flavors. Enjoy the full Korean BBQ bowl experience.
Whenever I toss in extra fresh ginger to the marinade it always takes me back to the first drizzly spring day when my family gathered in the kitchen for these bowls. The spicy steam always pulls everyone close.
Flavor Boosters
Try swapping chicken thighs with boneless breasts or even tofu for just as good a meal. If you don’t have gochujang, mix chili garlic sauce with some honey instead. Tamari works fine instead of soy sauce, and plain white vinegar or apple cider vinegar can replace rice vinegar. For gluten-free needs, pick gochujang and soy sauce that say they’re gluten-free.
Serving Suggestions
Dish this out in large shallow bowls so everyone can mix as they eat. Throw on roasted seaweed flakes or a fried egg to make it extra special. For a veggie version, toss in crispy pan-fried tofu with the same marinade and add some steamed spinach or edamame.
Creative Twists
This dish was inspired by bibimbap, Korean BBQ bowls known for layering seasoned meats, rice, veggies, and spicy sauces. Korean food is all about mixing different textures, colors, and tastes. This bowl brings those flavors home without needing a tabletop grill.
This is one of those dishes that’s perfect for both daring eaters and fans of comfort food. Leftovers taste even better the next day.
Common Questions About This Recipe
- → What cut of chicken works best?
Skinless, boneless chicken thighs are the best choice since they stay moist and soak up the marinade deeply.
- → Can I prepare the marinade ahead of time?
Absolutely, letting the chicken sit in the marinade for at least an hour or overnight really boosts the flavor.
- → What type of rice is recommended?
Jasmine rice is the way to go because its scent and fluffy texture match the bold chicken nicely.
- → Is it possible to adjust the spice level?
For sure, just add less gochujang if you want it mild or more if you like a spicy kick.
- → How should I serve the dish?
Dish it out while it’s warm, laying the chicken and toppings over the rice for a colorful feast.