Spicy Korean BBQ Chicken Bowl (Recipe for Printing)
This June, savor bold Korean BBQ chicken over jasmine rice, complemented by kimchi, shredded carrots, and fresh cucumber. Perfect for warm-weather gatherings. Save & click.
# What You Need:
→ Poultry
01 -
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 -
1/4 cup soy sauce
03 -
2 tbsp gochujang (Korean chili paste)
04 -
1 tbsp sesame oil
05 -
1 tbsp brown sugar
06 -
3 cloves garlic, minced
07 -
1 inch piece fresh ginger, grated
08 -
1 tbsp rice vinegar
→ Grains
09 -
2 cups cooked jasmine rice
→ Vegetables and Garnishes
10 -
1 cup kimchi
11 -
1 cup shredded carrots
12 -
2 green onions, sliced
13 -
1 cucumber, thinly sliced
→ Oils and Seasonings
14 -
1 tbsp vegetable oil
15 -
1 tsp sesame seeds
16 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
In a large bowl, whisk together soy sauce, gochujang, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar to form the marinade.
02 -
Add chicken pieces to the marinade, ensuring even coating. Cover and refrigerate for at least 1 hour, preferably overnight to enhance flavor.
03 -
Heat vegetable oil in a large skillet over medium-high heat. Place marinated chicken in a single layer and cook for 6-8 minutes, stirring occasionally, until fully cooked and slightly charred.
04 -
Sprinkle sesame seeds over the cooked chicken and season with salt and pepper to taste.
05 -
Arrange cooked chicken, kimchi, shredded carrots, and sliced cucumber atop cooked jasmine rice.
06 -
Top with sliced green onions for freshness and texture. Serve immediately while hot.
# Extra Tips:
01 -
Marinating overnight intensifies the flavors and tenderizes the chicken.