Easy Korean BBQ Chicken Bowls for Weeknight Dinners
By Isabella Quinn
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Level
Easy
Skip takeout and make Korean BBQ Chicken Bowls instead, a meal you can enjoy at home similar to what you'd get at a restaurant. Chicken in the bowl is moist and flavorful and served with a slightly sweet and spicy sauce. Rice and vegetables round out the meal. The bowls are quick and easy to prepare, taking 30 minutes or so, and are a good choice for weeknight dinners. You can customize the bowls to your preferences. Meal-prep friendly, the bowls are also a convenient way to enjoy home-cooked meals during the week with less cooking.
Ingredients
- •1 ½ lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- •¼ 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)
- •½ cup kimchi (optional)
- •1 tbsp sesame seeds (for garnish)
- •2 tbsp green onions (sliced, for garnish)
Instructions
- 1
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.
- 2
Add the bite-sized chicken pieces to the marinade and toss to coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- 3
Heat a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 3-4 minutes per side, until cooked through and caramelized.
- 4
Divide the cooked rice among four bowls. Top with the Korean BBQ chicken, then arrange the cucumber, carrots, edamame, and kimchi around the chicken.
- 5
Garnish with sesame seeds and green onions before serving.
Nutrition (per serving)
580
Calories
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