Korean BBQ Chicken Bowls (Printable)

Grilled chicken in Korean BBQ sauce over rice with crisp vegetables and spicy gochujang mayo.

# What You'll Need:

→ For the 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

→ For the Bowls

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

# Steps:

01 - Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, sesame seeds, and black pepper in a bowl until fully combined.
02 - Add chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor penetration.
03 - While chicken marinates, shred carrots and cabbage, slice cucumber and avocado, chop green onions, and cook rice if not already prepared.
04 - Combine mayonnaise, gochujang, rice vinegar, and honey in a small bowl. Mix until smooth and creamy. Set aside until serving.
05 - Heat a 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 charred marks develop. Rest for 5 minutes before slicing.
06 - Divide cooked rice among four bowls. Arrange sliced BBQ chicken, carrots, cucumber, purple cabbage, and avocado sections on top of the rice.
07 - Drizzle with gochujang mayo, sprinkle with green onions and sesame seeds. Serve immediately while chicken is still warm.

# Expert Advice:

01 -
  • The marinade works double duty as a flavor bomb that caramelizes beautifully on the grill
  • You get that perfect balance of sweet, spicy, tangy, and savory in every single bite
  • The bowls come together in under an hour but taste like you spent all day cooking
02 -
  • Dont skip the resting time after grilling or you'll lose all those precious juices when you slice
  • The purple cabbage isn't just for color, it adds a essential crunch that balances the tender chicken
  • If your gochujang is too spicy, add more honey to the mayo until it's just right for you
03 -
  • Pat the chicken dry before marinating for better absorption and searing
  • Use short-grain rice if you want it to clump together like true Korean rice bowls
  • Make double the gochujang mayo and keep it in your fridge for sandwiches, fries, or basically everything

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