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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 (~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 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 and gochujang.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Korean
Keyword: chicken, rice, Spicy