Korean BBQ Chicken Bowls (Print View)
Marinated grilled chicken over rice with fresh veggies and creamy gochujang mayo for a satisfying meal.
# What You Need:
→ 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 Steps:
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 thoroughly. 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 thinly slice green onions. Cook rice if not already prepared.
04 - Combine mayonnaise, gochujang, rice vinegar, and honey in a small bowl. Mix until completely smooth and set aside for serving.
05 - Heat grill pan or skillet over medium-high heat. Cook marinated chicken thighs for 5-6 minutes per side until cooked through and nicely charred. 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 gochujang mayo over each bowl. Garnish with green onions and sesame seeds. Serve immediately while chicken is still warm.
# Expert Hints:
01 -
- The marinade creates this incredible sticky caramelized exterior that makes people think you labored for hours
- You get that perfect balance of sweet, savory, and spicy all in one bowl
02 -
- Dont skip the resting time after grilling or all those incredible juices will end up on your cutting board instead of in your bowl
- The gochujang mayo can be made ahead and actually tastes better after the flavors hang out together for a while
03 -
- If your gochujang looks separated in the jar, give it a thorough stir before measuring
- A cast iron skillet will give you the best char if you dont have a grill pan