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Spicy Korean BBQ Chicken Rice Bowl

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 650
A flavorful and spicy Korean-inspired rice bowl featuring marinated chicken, fresh vegetables, and a savory sauce.

Ingredients

Marinade chicken

  • 0.25 cup gochujang Korean fermented red pepper paste
  • 0.25 cup granulated sugar
  • 2 tablespoon garlic, minced (about 4-5 cloves)
  • 2 tablespoon oil (plus more for cooking)
  • 1 tablespoon gochugaru coarse Korean dry red pepper flakes
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon kosher salt
  • 0.25 teaspoon cracked black pepper (optional)
  • 8 pieces boneless, skinless chicken thighs (cut into large chunks, about 2 lbs)

For the bowl

  • 4 cup cooked white rice (or preferred grain)
  • 1 head romaine lettuce (cut into bite-sized pieces)
  • 1 large carrot (peeled and shredded)
  • 1 piece english cucumber (washed and sliced)
  • 1 piece avocado (sliced)
  • 0.33 red onion red onion (thinly sliced, optional)
  • to taste toasted sesame seeds (for garnish, optional)

Instructions 

  • Whisk together marinade ingredients, taste and adjust sweetness, spice, or salt as desired.
  • Add chicken to marinade, coat well, and refrigerate up to 3-4 days.
  • Heat oil in a pan over medium heat, sear marinated chicken until cooked through, about 2-3 minutes per side.
  • Assemble bowls with rice, lettuce, carrots, cucumber, avocado, and cooked chicken. Garnish with sesame seeds.

Notes

Marinate chicken ahead of time for more flavor. Adjust spice level with gochugaru.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Korean
Keyword: chicken, rice, Spicy