Korean BBQ Chicken Bowls (Printable version)

Grilled chicken thighs in Korean BBQ marinade served over rice with crisp vegetables and creamy spicy mayo.

# Ingredient List:

→ Korean BBQ Chicken

01 - 1.1 lbs boneless, skinless chicken thighs
02 - 3 tbsp soy sauce
03 - 1.5 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

→ Bowl Components

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

# How to Make It:

01 - Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, sesame seeds, and black pepper in a bowl until well 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, and slice green onions. 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 char marks develop. Let rest for 5 minutes before slicing.
06 - Divide cooked rice among four bowls. Arrange sliced BBQ chicken, carrots, cucumber, purple cabbage, and avocado on top of the rice.
07 - Drizzle generously with gochujang mayo. Garnish with sliced green onions and sesame seeds. Serve immediately while chicken is still warm.

# Expert Suggestions:

01 -
  • The marinade creates this gorgeous caramelized exterior that locks in all the juices
  • You get sweet, spicy, tangy, and fresh all in one bowl
  • Meal prep becomes exciting when you have these components ready to go
02 -
  • Don't skip the resting time after grilling—the juices need to redistribute or you'll lose all that moisture
  • Cast iron or a well-seasoned grill pan gives you the best char marks and caramelization
  • The gochujang mayo can be made a day ahead and actually gets better as the flavors meld
03 -
  • Pat the chicken dry before grilling for better sear marks and faster cooking
  • Toast your sesame seeds in a dry pan for 2 minutes to unlock their nutty flavor
  • Let the gochujang mayo sit at room temperature for 10 minutes so it drizzles more easily

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