Easy Korean BBQ Chicken Bowls for Weeknight Dinners

Name: Easy Korean BBQ Chicken Bowls for Weeknight Dinners
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces); 0.25 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); 0.5 cup kimchi (optional); 1 tbsp sesame seeds (for garnish); 2 tbsp green onions (sliced, for garnish)

Skip the takeout menu and dive into these Korean BBQ Chicken Bowls that bring restaurant-quality flavors right to your kitchen. This dish features tender, juicy chicken pieces coated in a perfectly balanced sauce that is sweet, savory, and slightly spicy. Served over fluffy rice and complemented by fresh vegetables, it creates a complete meal that is both satisfying and delicious. These bowls are incredibly quick to prepare, taking roughly 30 minutes from start to finish, making them an excellent choice for busy weeknights. With their customizable nature, you can easily adapt the bowls to fit your taste preferences. Plus, they are great for meal prep, allowing you to enjoy a homemade meal throughout the week with minimal effort.

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30 min totalEasy4 servings

Ingredients

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Servings

•1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
•0.25 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)
•0.5 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.