Description
Indulge in the vibrant flavors of the Korean BBQ Chicken Bowl, a delightful fusion of marinated chicken, fresh veggies, and fluffy rice. This dish is not only a feast for the senses but also easy to prepare, making it perfect for busy weeknights or family gatherings. The umami-rich marinade infuses the chicken with a mouthwatering taste, complemented by crunchy cucumbers and spicy kimchi for an exciting twist. Whether you’re feeding a crowd or meal prepping for the week ahead, this customizable recipe is sure to become a favorite. Enjoy a bowlful of comfort that’s packed with nutrients and bursting with flavor!
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tablespoon rice vinegar
- 2 cups cooked rice (white or brown)
- 1 cup kimchi
- Fresh veggies (cucumber slices, julienned carrots)
Instructions
- In a mixing bowl, combine soy sauce, gochujang, sesame oil, honey, minced garlic, grated ginger, rice vinegar, sesame seeds, and black pepper.
- Add the chicken thighs to the marinade and coat well. Cover and refrigerate for at least one hour or overnight for best flavor.
- Preheat your grill or grill pan over medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes on each side until fully cooked.
- Allow the chicken to rest for 5 minutes before slicing it into bite-sized pieces.
- Assemble your bowls by placing cooked rice as the base and topping it with grilled chicken, cucumber slices, julienned carrots, and kimchi.
- Garnish with chopped green onions and toasted sesame seeds before serving.
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 490
- Sugar: 15g
- Sodium: 840mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 110mg