Korean BBQ Chicken Bowls

$- 1 lb chicken thighs, boneless and skinless - 1/4 cup soy sauce - 2 tablespoons gochujang (Korean chili paste) - 2 tablespoons honey - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon rice vinegar - 2 cups cooked jasmine rice - 1 cup broccoli florets, steamed - 1 cup shredded carrots - 1/2 cup cucumber, thinly sliced - 1 tablespoon sesame seeds - 2 green onions, chopped - Salt and pepper to taste - A mixing bowl for the marinade - A whisk for mixing ingredients - A grill or cast-iron skillet for cooking - A meat thermometer for checking doneness - A cutting board and knife for slicing chicken - Serving bowls for assembling meals Using quality ingredients makes a big difference. Fresh chicken thighs ensure a tender bite. The marinade brings bold flavors. Gochujang adds spice and depth, while honey balances the heat. Fresh veggies like broccoli and carrots add crunch and color. Make sure to have your cooking tools ready. A grill gives that nice char flavor. A skillet works well too, especially for indoor cooking. Use a thermometer to check that chicken reaches 165°F for safety. With these ingredients and tools, you’ll create a tasty and filling meal. Enjoy every bite of your Korean BBQ Chicken Bowl! {{ingredient_image_1}} 1. Start by making the marinade. In a bowl, mix soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and rice vinegar. Whisk it all together until it's smooth. 2. Next, add the chicken thighs to the marinade. Make sure to coat them well. Cover the bowl and put it in the fridge for at least 30 minutes. If you want more flavor, you can let them marinate for up to 2 hours. 1. When you're ready to cook, preheat your grill or cast-iron skillet to medium-high heat. 2. Take the chicken out of the marinade and let the extra marinade drip off. 3. Grill the chicken for 5-7 minutes on each side. You want it to be cooked through and have a nice char. The internal temperature should reach 165°F (75°C). 4. After cooking, remove the chicken from the heat. Let it rest for 5 minutes before slicing it into strips. 1. Start with a base of cooked jasmine rice in each bowl. 2. Layer the sliced chicken on top of the rice. Then, add the steamed broccoli, shredded carrots, and thinly sliced cucumber. 3. If you have any leftover marinade, drizzle it over the bowls for extra flavor. 4. Finish by sprinkling sesame seeds and chopped green onions on top. Serve warm and enjoy your tasty meal! To get the best char on your chicken, start with a hot grill. Preheat it to medium-high. This helps the chicken sear quickly. Searing locks in the juices and adds a nice color. Flip the chicken only once. This gives it a chance to brown well. Cook until it hits an internal temperature of 165°F. Letting it rest for five minutes keeps it juicy. You can easily adjust the spice level in your bowl. If you like it spicy, add more gochujang. For a milder taste, use less. You can also play with toppings. Try adding sliced radishes or avocado for extra flavor. Switch up the vegetables based on what you have. Zucchini or bell peppers work great. Personalize your bowl to fit your taste! Pro Tips Marinate Longer for Depth of Flavor: If you have time, marinate the chicken for up to 2 hours. This allows the flavors to penetrate deeper, resulting in a richer taste. Grill for Perfect Char: For that authentic BBQ flavor, grilling the chicken will give you the best char. If using a skillet, make sure it’s preheated to achieve a nice sear. Fresh Ingredients Matter: Use fresh ginger and garlic for the marinade. They provide a vibrant flavor that dried versions can’t replicate. Customize Your Bowl: Feel free to add other vegetables like bell peppers or snap peas. Make it your own by incorporating your favorite toppings! {{image_2}} You can switch out chicken for beef or pork. Beef short ribs work well with the marinade. They add a rich flavor you’ll love. Pork tenderloin is also a great choice. It cooks quickly and stays juicy. If you prefer a meatless option, try tofu or tempeh. Both soak up the marinade nicely. Cut them into cubes and marinate like chicken. Grill or pan-fry them until golden brown. You will enjoy the same tasty flavors without meat. You can change the marinade to suit your taste. For a sweet and spicy kick, add more gochujang. Mix in some brown sugar for extra sweetness. You can also use pineapple juice for a fruity twist. For those watching sodium, use low-sodium soy sauce. This keeps the flavor while cutting salt. You can also try coconut aminos as a soy sauce substitute. It adds a unique sweetness that’s delightful in this dish. To keep your Korean BBQ chicken bowls fresh, follow these tips: - Refrigeration: Place leftovers in a sealed container. They stay good in the fridge for up to 3 days. - Freezing: If you want to keep them longer, freeze the chicken and veggies separately. Use airtight containers or freezer bags. They will last up to 3 months. Reheating your chicken bowls requires care. Here are the best ways: - Best methods for reheating chicken: Use an oven set to 350°F (175°C) to warm the chicken. It keeps the chicken juicy. You can also use a microwave, but be sure to cover it to avoid drying out. - Maintaining flavor and texture: Add a splash of water or extra marinade when reheating. This helps keep the flavor strong and prevents the chicken from becoming tough. Korean BBQ Chicken Bowls come from Korea. The dish blends grilled chicken with rice and veggies. It reflects Korean BBQ culture, where grilling is a social event. People enjoy sharing food and flavors. The marinade uses soy sauce and gochujang for a sweet and spicy taste. This dish has gained popularity worldwide, thanks to its bold flavors and healthy ingredients. Yes, you can prepare parts of the dish in advance. Marinate the chicken up to two hours ahead. This way, the flavors deepen. Cook the chicken just before serving for the best taste. You can also make the rice and chop veggies ahead. Store them in the fridge until you need them. This saves time and makes meal prep easy. - Suggested side dishes - Kimchi for a spicy kick - Pickled radish for crunch - Fried egg for extra protein - Steamed dumplings for a filling side - Beverage pairing options - Sparkling water with lemon for refreshment - Iced tea for a sweet touch - Soju, a Korean spirit, for a traditional option In summary, Korean BBQ chicken bowls are packed with flavor and easy to make. We covered key ingredients and cooking tools, marinating techniques, and two cooking methods. I shared tips for perfect grilling and how to customize your bowl. You can even explore variations with different proteins and marinades. Proper storage and reheating keep your leftovers tasty. Embrace this dish for quick meals or gatherings. You will enjoy creating and sharing these delicious bowls, and it will impress family and friends.$

Korean BBQ Chicken Bowls

Delicious and flavorful chicken bowls with a Korean BBQ twist, served over jasmine rice with fresh vegetables.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Korean

Servings 4

Calories 450 kcal

Ingredients

1 lb chicken thighs, boneless and skinless
0.25 cup soy sauce
2 tablespoons gochujang (Korean chili paste)
2 tablespoons honey
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon rice vinegar
2 cups cooked jasmine rice
1 cup broccoli florets, steamed
1 cup shredded carrots
0.5 cup cucumber, thinly sliced
1 tablespoon sesame seeds
2 green onions chopped
to taste salt and pepper

Instructions

In a bowl, combine soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and rice vinegar. Whisk until smooth to create the marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
Preheat the grill or cast-iron skillet over medium-high heat. Remove the chicken from the marinade and allow excess marinade to drip off.
Cook the chicken for 5-7 minutes on each side, or until the chicken is cooked through and has a nice char. An internal temperature of 165°F (75°C) should be reached.
Remove the chicken from the heat, allow it to rest for 5 minutes, then slice it into strips.
To assemble the bowls, start with a base of jasmine rice. Top with sliced chicken, steamed broccoli, shredded carrots, and cucumber slices.
Drizzle any remaining marinade over the bowls for added flavor.
Sprinkle sesame seeds and chopped green onions on top for garnish. Serve warm and enjoy!

Notes

Marinating the chicken for longer enhances the flavor.

Keyword BBQ, chicken, healthy, Korean, rice bowl