Incredible Korean BBQ Chicken Bowls (Print View)

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

# Ingredient List:

→ Korean BBQ Chicken

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -

→ Bowl Components

11 -
12 -
13 -
14 -
15 -
16 -
17 -

→ Gochujang Mayo

18 -
19 -
20 -
21 -

# How to Make:

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 the carrots and purple cabbage, thinly slice the cucumber and avocado, and slice the 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. Grill marinated chicken thighs for 5-6 minutes per side until cooked through and nicely charred. Let rest for 5 minutes, then slice into strips.
06 - Divide cooked rice among four bowls. Arrange sliced BBQ chicken, shredded carrots, cucumber, purple cabbage, and avocado on top of the rice.
07 - Drizzle generously with gochujang mayo. Sprinkle with sliced green onions and sesame seeds. Serve immediately while chicken is still warm.

# Expert Advice:

01 -
  • The marinade works its magic in just 30 minutes but delivers that slow-cooked depth of flavor
  • Everything comes together in one pan while the rice cooks, making weeknight dinners feel fancy
02 -
  • The sugars in the marinade can burn quickly, so keep your heat at medium-high rather than maxed out
  • Letting the chicken rest before slicing keeps all those juices inside instead of running onto your cutting board
03 -
  • Pat the chicken dry before adding to the marinade, the meat will absorb the flavors much better
  • Double the gochujang mayo and keep it in the fridge, its amazing on burgers and sandwiches too

Go Back