Description
Delicious Korean BBQ Chicken Bowls featuring marinated chicken thighs, colorful vegetables, and comforting rice for a flavorful, satisfying meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1/4 cup low-sodium soy sauce
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp brown sugar (packed)
- 1 tbsp sesame oil
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 tsp rice vinegar
- 4 cups cooked rice (for serving)
- 1 cup cucumber (thinly sliced)
- 1 cup shredded carrots
- 1 cup cooked edamame (shelled)
- 1/2 cup kimchi (optional)
- 1 tbsp sesame seeds (for garnish)
- 2 tbsp green onions (sliced, for garnish)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth.
- Marinate the Chicken: Add the chicken pieces to the marinade, tossing to coat. Cover and refrigerate for at least 30 minutes, preferably up to 4 hours.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes on each side until cooked through and caramelized.
- Assemble the Bowls: Divide the cooked rice among four bowls. Top with the Korean BBQ chicken and arrange cucumber, shredded carrots, edamame, and kimchi around. Garnish with sesame seeds and green onions.
Notes
Marinate chicken overnight for deeper flavor. Customize with favorite vegetables as desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 11g
- Sodium: 900mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg