Spicy Korean BBQ Chicken Rice Bowl Recipe
This Spicy Korean BBQ Chicken Rice Bowl is a flavorful and vibrant dish combining tender marinated chicken thighs with a spicy-sweet gochujang sauce, served over fluffy white rice and topped with fresh vegetables and sesame seeds. Perfect for a quick weeknight meal that packs a punch of authentic Korean flavors.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: Korean
- Diet: Halal
Ingredients
Scale
Marinade & Chicken
- 1 pound boneless skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon vegetable oil
Rice & Vegetables
- 2 cups cooked white rice
- 1 cup steamed broccoli (optional)
- 1/2 cup shredded carrots (optional)
Garnishes
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce, gochujang, honey, sesame oil, minced garlic, and grated ginger until well combined and smooth.
- Marinate the Chicken: Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours to deepen the flavors.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later. Place the chicken in the skillet and cook for 6-7 minutes on each side until fully cooked with a nice charred exterior.
- Thicken the Sauce: Pour the reserved marinade into the skillet with the cooked chicken and bring it to a simmer. Let it cook for 2-3 minutes until the sauce thickens slightly and coats the chicken.
- Rest and Slice: Remove the chicken from the skillet and allow it to rest for a few minutes to retain juices. Slice the chicken into bite-sized pieces.
- Assemble the Bowl: Place a scoop of cooked white rice into each bowl. Top with the sliced chicken, steamed broccoli, and shredded carrots.
- Garnish and Serve: Drizzle extra sauce from the skillet over the bowl and garnish with chopped green onions and sesame seeds. Serve immediately and enjoy the vibrant mix of flavors.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- To make this dish less spicy, reduce the amount of gochujang or substitute with a milder chili paste.
- Leftover rice can be used or substitute with brown rice for added fiber.
- Chicken breasts can be used instead of thighs, but thighs provide more juiciness and flavor.
- Optional vegetables like steamed broccoli and shredded carrots add freshness and texture but can be omitted if desired.
- Ensure not to overcook the chicken to keep it tender and juicy.
Nutrition
- Serving Size: 1 bowl (approximately 1 serving)
- Calories: 480 kcal
- Sugar: 9 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: Fifty-six grams
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
Keywords: Korean BBQ chicken, spicy chicken rice bowl, gochujang chicken, Korean chicken recipe, quick chicken dinner
