Korean BBQ Chicken Bowls (Printable version)

Grilled chicken marinated in Korean BBQ sauce over rice with fresh veggies and spicy mayo.

# What You'll Need:

→ Korean BBQ Chicken

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→ Bowl Components

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→ Gochujang Mayo

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# How to Prepare:

01 - Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, sesame seeds, and black pepper in a bowl until well combined.
02 - Add chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor penetration.
03 - While chicken marinates, shred the carrots and cabbage, slice the cucumber and avocado, and thinly slice the green onions. Cook rice if not already prepared.
04 - Combine mayonnaise, gochujang, rice vinegar, and honey in a small bowl. Mix until smooth and creamy. Set aside until serving.
05 - Heat a grill pan or skillet over medium-high heat. Grill marinated chicken thighs for 5-6 minutes per side until cooked through and nicely charred. Remove from heat and let rest for 5 minutes before slicing against the grain.
06 - Divide cooked rice evenly among four bowls. Arrange sliced BBQ chicken, carrots, cucumber, purple cabbage, and avocado on top of the rice in sections.
07 - Drizzle gochujang mayo generously over each bowl. Sprinkle with sliced green onions and sesame seeds. Serve immediately while chicken is still warm.

# Expert advice:

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  • The marinade creates this incredible sticky char that you usually only find at Korean restaurants
  • Everything comes together in under an hour but tastes like you spent all day planning it
  • The combination of sweet, spicy, and fresh vegetables hits every single craving
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  • Don't skip the resting time after grilling the chicken or all those juices will end up on your cutting board instead of in your bowl
  • The marinade can burn easily because of the sugar, so watch your heat and don't walk away from the stove
  • Go light on the salt in the rest of the dish because the soy sauce in the marinade brings plenty of savory depth
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  • Double the gochujang mayo because you will want to put it on everything else you eat that week
  • If your chicken thighs are really thick, butterfly them before marinating so they cook evenly
  • Warm your vegetables slightly before assembling for a bowl that stays hot longer

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