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Korean BBQ Chicken Bowls (Easy Weeknight Recipe!)

Korean BBQ Chicken Bowls are packed with spicy-sweet gochujang chicken, fluffy rice, and fresh vegetables.This easy weeknight dinner comes together quickly and is full of bold Korean-inspired flavors.Perfect for meal prep, family dinners, and customizable rice bowls.
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Prep Time 14 minutes
Course Dinner
Cuisine Korean-inspired

Ingredients
  

For the Chicken & Marinade

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp gochujang Korean chili paste
  • 2 tbsp brown sugar packed
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp rice vinegar

For the Bowls

  • 4 cups cooked rice
  • 1 cup cucumber thinly sliced
  • 1 cup shredded carrots
  • 1 cup cooked edamame shelled
  • 1/2 cup kimchi optional
  • 1 tbsp sesame seeds
  • 2 tbsp green onions sliced

Instructions
 

  • In a medium bowl, whisk together the gochujang, soy sauce, sesame oil, brown sugar, garlic, ginger, and rice vinegar until smooth.
  • Add the chicken pieces to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
  • Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary.
  • Cook the chicken for 3–4 minutes per side until caramelized and fully cooked through.
  • Divide the cooked rice evenly among four serving bowls.
  • Top each bowl with the Korean BBQ chicken, cucumber, carrots, edamame, and kimchi.
  • Garnish with sesame seeds and green onions before serving.

Notes

  • Swap white rice for brown rice or quinoa.
  • Add extra vegetables like cabbage or spinach.
  • Kimchi adds tangy flavor but can be omitted.
  • Leftover Korean BBQ Chicken Bowls are excellent for meal prep lunches.