Spicy Korean BBQ Chicken Rice Bowl
A flavorful and spicy Korean-inspired rice bowl featuring marinated chicken, fresh vegetables, and rice, perfect for a quick and satisfying meal.
Ingredients
Marinade ingredients
- 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)
Chicken
- 2 lbs boneless, skinless chicken thighs (cut into large chunks)
Bowl ingredients
- 4 cup cooked white rice (or preferred grain)
- 1 head romaine lettuce (cut into bite-sized pieces)
- 1 large carrot (peeled and shredded)
- 1 english cucumber washed and sliced
- 1 avocado sliced
- 0.33 red onion thinly sliced (optional)
Garnish
- to taste toasted sesame seeds (for garnish, optional)
Instructions
- Whisk together all marinade ingredients, taste and adjust 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 and serve hot.
Notes
Marinate the chicken ahead of time for more flavor. Adjust spice levels to taste.