Description
These bowls feature incredibly tender, charred Korean BBQ chicken coated in a sweet, savory, and spicy glaze. Served over fluffy rice with crisp, vibrant toppings, it’s a flavor explosion in every bite.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- For the Marinade:
- 1/2 cup low-sodium soy sauce
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar (optional)
- 1 tbsp freshly grated ginger
- 4 cloves garlic, minced
- For the Bowls:
- 2 cups cooked white or brown rice
- 1 cucumber, thinly sliced
- 1 head broccoli, cut into florets
- 2 tbsp olive oil
- Salt and black pepper to taste
- For Garnish:
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
- 1/2 cup kimchi (for serving)
Instructions
- 1. Marinate the Chicken: In a bowl, whisk together soy sauce, gochujang, brown sugar, sesame oil, rice vinegar (if using), ginger, and garlic. Add chicken, toss to coat, cover, and refrigerate for 30 minutes to 4 hours.
- 2. Prepare Veggies: Toss broccoli florets with olive oil, salt, and pepper. Roast at 400°F (200°C) for 15-20 minutes until tender-crisp. For quick-pickled cucumbers, toss sliced cucumber with 1/4 cup rice vinegar, 1 tsp sugar, and 1/4 tsp salt; let sit for 15 minutes.
- 3. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat with a little neutral oil. Add chicken in a single layer, cook for 3-5 minutes per side until charred and cooked through (165°F/74°C).
- 4. Assemble Bowls: Divide cooked rice among bowls. Top with cooked chicken, roasted broccoli, quick-pickled cucumbers, and a spoonful of kimchi. Garnish with sliced scallions and sesame seeds. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 20 mins