Korean BBQ Chicken Bowls (Printable View)
Marinated grilled chicken over rice with fresh vegetables and tangy Korean-inspired flavors.
# What You'll Need:
→ For the Chicken
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→ For the Bowls
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→ For Serving Optional
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# How-To Steps:
01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and black pepper in a bowl. Add chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes, or up to overnight in the refrigerator for optimal flavor penetration.
02 - Heat vegetable oil in a large grill pan or skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Cook chicken for 4 to 5 minutes per side until charred and cooked through, reaching an internal temperature of 165°F. Let rest for 5 minutes before slicing into strips.
03 - Divide cooked rice evenly among four serving bowls. Arrange sliced chicken, shredded carrots, cucumber slices, purple cabbage, and green onions on top of the rice. Sprinkle sesame seeds over each bowl as garnish.
04 - Finish with optional toppings such as kimchi, additional gochujang or sriracha, fresh lime wedges, or cilantro sprigs. Serve immediately while chicken is still warm.
# Expert Advice:
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- The marinade does double duty, flavoring the chicken while it sits and creating the most incredible caramelized edges when it hits the hot pan
- Everything comes together in under 45 minutes, but it tastes like you spent all day planning it
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- Don't skip the resting period after cooking—I once sliced immediately and watched all the juices run onto the cutting board instead of staying in the meat
- The marinade's sugar burns quickly, so keep your heat at medium-high, not screaming high
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- If using chicken breasts, pound them to even thickness first so they cook through before the marinade burns
- Line your grill pan with foil for easier cleanup—the caramelized sugar can be stubborn