Korean-Style BBQ Chicken Bowls

A vibrant meal featuring marinated grilled chicken thighs, fresh veggies, and rice, capturing the essence of Korean flavors.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Korean

Calories: 475

Ingredients Method Notes

Ingredients

Chicken Marinade

1 pound boneless, skinless chicken thighs Tender and juicy, perfect for grilling.
1/4 cup soy sauce Adds a savory depth with a touch of umami.
2 tablespoons gochujang (Korean red chili paste) Brings authentic Korean heat and flavor.
2 tablespoons honey A natural sweetener that balances flavors.
1 tablespoon rice vinegar Adds a tangy element to the marinade.
1 tablespoon sesame oil Infuses a subtle, nutty aroma.
2 cloves garlic, minced Provides aromatic flavor notes.
1 teaspoon fresh ginger, grated A hint of warmth and zest.

Vegetables and Rice

2 cups cooked rice (white or brown) A hearty base for the bowls.
2 cups green cabbage, thinly sliced Adds crunch and freshness.
1 cup carrots, julienned Sweetness and vibrant color.
1/2 cup cucumber, thinly sliced A refreshing, cool component.
1/4 cup green onions, chopped For a burst of color and flavor.
2 tablespoons sesame seeds, toasted For a nutty finish.
to taste Salt and pepper Essential for enhancing flavors.
optional sliced radishes for garnish Adds extra crunch and color.

Method

Marinade Preparation

In a medium bowl, whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until uniform.

Marinating the Chicken

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).

Grilling the Chicken

Preheat your grill or grill pan over medium-high heat. Remove chicken from marinade (discard marinade for safety) and grill for about 6-7 minutes per side until fully cooked (internal temperature of 165°F / 75°C).

Crunchy Cabbage Preparation

While chicken is grilling, combine sliced cabbage, shredded carrots, sliced cucumber, and chopped green onions in a bowl. Season with salt and pepper and mix well.

Assembling the Bowls

Let the chicken rest for a few minutes, then slice into strips. In each bowl, place a base of cooked rice, topped with the cabbage mixture, sliced chicken, and sprinkle with toasted sesame seeds. Garnish with sliced radishes, if desired.

Serving

Serve immediately while warm and fresh.

Notes

For maximum flavor, marinate overnight if possible. To lighten the dish, substitute grilled tofu or tempeh instead of chicken. Components can be stored separately for meal prep and combined when ready to eat.