Korean BBQ Chicken Bowls (Print View)
Grilled chicken in sweet Korean BBQ sauce over rice with crisp vegetables and spicy mayo
# What You'll Need:
→ Korean BBQ Chicken
01 - 1.1 lbs boneless, skinless chicken thighs
02 - 3 tbsp soy sauce
03 - 1½ tbsp brown sugar
04 - 1 tbsp sesame oil
05 - 2 cloves garlic, minced
06 - 2 tsp ginger, grated
07 - 1 tbsp gochujang (Korean chili paste)
08 - 1 tbsp rice vinegar
09 - 1 tsp toasted sesame seeds
10 - Black pepper, to taste
→ Bowl Components
11 - 2 cups cooked jasmine or short-grain rice
12 - 1 cup shredded carrots
13 - 1 cup cucumber, thinly sliced
14 - 1 cup shredded purple cabbage
15 - 1 avocado, sliced
16 - 2 green onions, thinly sliced
17 - 1 tbsp sesame seeds, for garnish
→ Gochujang Mayo
18 - 3 tbsp mayonnaise
19 - 1 tbsp gochujang
20 - 1 tsp rice vinegar
21 - 1 tsp honey
# Step-by-Step Directions:
01 - Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, sesame seeds, and black pepper in a bowl until well combined.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for 30 minutes to 2 hours for optimal flavor penetration.
03 - While chicken marinates, slice the carrots, cucumber, cabbage, and avocado. Cook rice if not already prepared.
04 - Combine mayonnaise, gochujang, rice vinegar, and honey in a small bowl. Mix until smooth and set aside for serving.
05 - Heat grill pan or skillet over medium-high heat. Cook marinated chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and char marks develop.
06 - Transfer cooked chicken to cutting board and let rest for 5 minutes. Slice into strips across the grain for maximum tenderness.
07 - Divide rice among four bowls. Arrange sliced BBQ chicken, carrots, cucumber, purple cabbage, and avocado on top.
08 - Drizzle generously with gochujang mayo. Sprinkle with sliced green onions and sesame seeds. Serve immediately while warm.
# Expert Suggestions:
01 -
- The homemade gochujang mayo will become your new favorite condiment for literally everything
- Meal prep friendly and tastes even better the next day when flavors have had time to mingle
02 -
- Don't marinate longer than 2 hours or the texture can get weirdly soft from all that sugar and acid
- Letting the chicken rest after grilling is non-negotiable, cutting it immediately will spill all those juices everywhere
03 -
- Double the gochujang mayo and keep it in the fridge for sandwiches, fries, or as a dip for roasted vegetables
- The key to restaurant-worthy char is letting your grill pan get properly hot before adding the chicken, don't rush this step