Spicy Korean BBQ Chicken Rice Bowl Recipe
A flavorful and spicy Korean BBQ Chicken Rice Bowl featuring tender marinated chicken thighs grilled to perfection, served over steamed rice with fresh cucumbers, carrots, and green onions, topped with toasted sesame seeds for an authentic Korean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Ingredients
Chicken and Marinade
- 1 pound chicken thighs, boneless and skinless
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Rice Bowl Toppings
- 4 cups cooked rice
- 1 cup cucumbers, sliced
- 1 cup carrots, julienned
- 1 cup green onions, chopped
- 1 tablespoon sesame seeds, toasted
Instructions
- Prepare the marinade: In a bowl, combine soy sauce, gochujang, sesame oil, honey, minced garlic, and grated ginger. Whisk together until fully blended to form the marinade.
- Marinate the chicken: Place the boneless, skinless chicken thighs into the bowl with the marinade. Ensure all pieces are well coated, cover the bowl, and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Cook the chicken: Preheat a grill or skillet over medium-high heat. Once hot, add the marinated chicken thighs and cook for 6-7 minutes on each side, or until the chicken is fully cooked through, achieving a nice char and caramelization from the marinade.
- Rest and slice: Remove the cooked chicken from heat and let it rest for 5 minutes to retain juices. Then slice the chicken into bite-sized pieces for serving.
- Assemble the rice bowls: In serving bowls, evenly portion out the cooked rice. Layer the sliced chicken on top, then add sliced cucumbers, julienned carrots, and chopped green onions as fresh toppings.
- Finish and serve: Optionally, drizzle some extra marinade over the assembled bowls for extra flavor. Sprinkle with toasted sesame seeds for added texture and a nutty finish. Serve immediately and enjoy your spicy Korean BBQ chicken rice bowl!
Notes
- Marinate the chicken longer (up to 2 hours) for deeper flavor infusion.
- Use a grill pan for stovetop grilling if you don’t have an outdoor grill.
- For extra heat, add more gochujang or a sprinkle of red pepper flakes.
- Substitute white rice with brown rice or cauliflower rice for a healthier option.
- Toasting sesame seeds enhances their nutty aroma; toast them on a dry pan over medium heat for 2-3 minutes.