Fiery Korean BBQ Chicken Bowl (Print-Friendly Version)
This June, enjoy bold Korean BBQ chicken on jasmine rice with crunchy cucumber, shredded carrots, and tangy kimchi. Great for sunny get-togethers. Save & tap.
# Ingredients You’ll Need:
→ Poultry
01 -
1 lb skinless, boneless chicken thighs, chopped into small pieces
→ Marinade
02 -
1 tbsp brown sugar
03 -
1 tbsp sesame oil
04 -
1/4 cup soy sauce
05 -
3 minced garlic cloves
06 -
1 tbsp rice vinegar
07 -
1 inch fresh ginger, shredded
08 -
2 tbsp gochujang (spicy Korean chili paste)
→ Grains
09 -
2 cups jasmine rice, cooked
→ Vegetables and Garnishes
10 -
1 cucumber, sliced thin
11 -
1 cup kimchi
12 -
2 green onions, thinly sliced
13 -
1 cup grated carrots
→ Oils and Seasonings
14 -
Salt and freshly cracked black pepper, as you like
15 -
1 tsp sesame seeds
16 -
1 tbsp vegetable oil
# How to Make It:
01 -
Grab a big bowl and mix soy sauce, gochujang, sesame oil, brown sugar, garlic, ginger, and rice vinegar until blended well.
02 -
Drop your chicken chunks into the marinade. Make sure they’re all covered. Wrap it up and pop it in the fridge for an hour or, better yet, overnight so it soaks up all that taste.
03 -
Warm up vegetable oil in a large pan on medium-high heat. Lay the marinated chicken down in one layer. Cook, stirring now and then for about 6-8 minutes until it’s cooked through and a bit crispy around the edges.
04 -
Sprinkle the sesame seeds on top of the chicken and add salt and pepper until it tastes just right.
05 -
Put cooked chicken, kimchi, carrots, and cucumber over your jasmine rice in a bowl.
06 -
Finish it with green onion slices for a fresh kick. Eat it up while it’s warm.
# Extra Suggestions:
01 -
Letting the chicken soak overnight makes it much more tender and flavorful.