Description
Korean BBQ chicken bowls featuring juicy chicken thighs, a savory and spicy sauce, rice, and fresh vegetables, perfect for weeknight dinners.
Ingredients
- 1 pound chicken thighs (cut into 1-inch pieces)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons gochujang (adjust to preferred spice level)
- 2 tablespoons brown sugar (or honey)
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons rice vinegar
- 2 cups cooked rice
- 1 cup cucumber (sliced)
- 1 cup carrots (sliced thinly or shredded)
- 1 cup edamame (fresh or frozen)
- 1/2 cup kimchi
- 1 tablespoon sesame seeds
- 2 tablespoons green onions (thinly sliced)
Instructions
- Start by preparing the marinade. In a bowl, mix the soy sauce, gochujang, brown sugar, sesame oil, garlic, ginger, and rice vinegar. Stir until well combined.
- Add the chicken pieces to the marinade and let them soak for at least 30 minutes.
- While the chicken marinates, cook your rice according to package instructions.
- In a pan over medium heat, add the marinated chicken along with the marinade. Cook for about 10-12 minutes until the chicken is thoroughly cooked and caramelized.
- Assemble your bowls starting with a base of rice, then layer on the chicken.
- Add fresh cucumbers, shredded carrots, and edamame, then include the kimchi.
- Finish each bowl with a sprinkle of sesame seeds and freshly sliced green onions.
Notes
Marinate chicken for at least 30 minutes for best flavor. Adjust spice levels by changing the amount of gochujang used.
