Korean BBQ Chicken Bowl
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I WILL NEVER GET TIRED OF A GOOD BOWL!
Give me a dinner where I can throw a bunch of different textures and flavors into one bowl and I am IN. 😂 There’s just something about getting a little bit of everything in every bite.
For this one, I wanted the chicken itself to have plenty of flavor before the sauce ever hits it. The chicken thighs get marinated with gochujang, garlic, smoked paprika, cumin, and a few other spices, then cooked until they’re juicy with those slightly caramelized edges.
Then you build the bowl with rice, roasted sweet potatoes, crunchy purple cabbage, and avocado. And obviously we’re not stopping there. That sticky homemade Korean BBQ sauce gets drizzled all over the top.
Sweet, savory, spicy, crunchy, creamy. This is exactly my kind of dinner.
Why You’ll Love This Korean BBQ Chicken Bowl
- So much flavor: The chicken gets its own spicy gochujang marinade AND a homemade Korean BBQ sauce.
- Two cooking options: Cook the chicken thighs in the oven or quickly in a skillet.
- Sweet and savory sauce: Brown sugar, soy sauce, sesame oil, mirin, and gochujang make a rich, sticky sauce.
- Loaded with texture: Creamy avocado, crunchy cabbage, roasted sweet potatoes, rice, and juicy chicken make every bite different.
- Easy to customize: Build each bowl with as much rice, cabbage, avocado, or sweet potato as you like.
- Great for meal prep: Prepare the chicken, rice, sweet potatoes, and sauce ahead, then assemble your bowls when you’re ready to eat.
Ingredients You’ll Need
Gochujang Chicken
- Boneless skinless chicken thighs: Chicken thighs stay juicy and hold up really well to the bold marinade.
- Gochujang: Korean chili paste gives the chicken a savory, slightly sweet heat and plenty of flavor.
- Olive oil: Helps coat the chicken and distribute the seasonings throughout the marinade.
- Vinegar: Adds acidity and helps balance the richer flavors.
- Garlic powder: Adds savory garlic flavor without needing to mince fresh garlic.
- Cumin: Adds an earthy warmth to the marinade.
- Smoked paprika: Adds smoky flavor and color to the chicken.
- Kosher salt: Seasons the chicken throughout.
- Mustard powder: Adds another layer of savory, slightly tangy flavor.
Korean BBQ Sauce
- Soy sauce: Creates the salty, savory base of the sauce.
- Light brown sugar: Adds sweetness and helps give the sauce its sticky consistency.
- Sesame oil: Adds rich, nutty flavor.
- Gochujang: Adds heat, sweetness, and depth to the BBQ sauce.
- Water: Helps create the right sauce consistency.
- Mirin: Adds mild sweetness and acidity.
- Rice vinegar: Brightens the sauce and balances the brown sugar.
- Ground ginger: Adds warm ginger flavor.
- Cornstarch slurry: Cornstarch mixed with water thickens the sauce so it’s perfect for drizzling.
For the Bowls
- Cooked rice: Use your favorite rice as the base of the bowl.
- Roasted sweet potatoes: Add a naturally sweet, caramelized element that works SO well with the spicy chicken.
- Shredded purple cabbage: Adds fresh crunch and gorgeous color.
- Avocado: Creamy avocado balances the heat and salty-sweet BBQ sauce.
How to Make Korean BBQ Chicken Bowls
- Marinate the chicken. Combine the marinade ingredients with the chicken thighs and refrigerate for 30 minutes to 6 hours.
- Cook the chicken. Bake at 400°F or cook in a skillet until the chicken reaches 165°F. Let it rest before slicing.
- Make the BBQ sauce. Simmer the sauce ingredients until the sugar dissolves, then whisk in the cornstarch slurry and cook until thickened.
- Assemble the bowls. Layer rice, roasted sweet potatoes, cabbage, avocado, and sliced chicken. Drizzle with Korean BBQ sauce and serve.
Tips for the Best Korean BBQ Chicken Bowl
- Marinate the chicken. Give the chicken at least 30 minutes to soak up all that gochujang and spice flavor. You can marinate it for up to 6 hours.
- Use chicken thighs. Boneless skinless chicken thighs stay juicy and work especially well with the bold marinade and sticky BBQ sauce.
- Check the temperature. Cooking times can vary depending on the thickness of your chicken. Cook until the thickest part reaches 165°F.
- Let the chicken rest. Give it about 5 minutes before slicing to help keep all those juices inside.
- Watch the sauce. Once you whisk in the cornstarch slurry, the Korean BBQ sauce will thicken quickly. Remove it from the heat when it’s thick but still easy to drizzle.
How Spicy Is Korean BBQ Chicken?
Gochujang gives the chicken and BBQ sauce some heat, but there’s plenty of sweetness from the brown sugar and mirin to balance it. Different brands of gochujang can vary in spice level. For a milder bowl, reduce the gochujang in the BBQ sauce. If you like things spicy, add a little extra.
Variations & Substitutions
- Switch up the rice: Use white rice, brown rice, or cauliflower rice.
- Change the vegetables: Try shredded carrots, cucumber, broccoli, or edamame.
- Add some crunch: Top your bowl with sesame seeds or sliced green onions.
- Skip the sweet potatoes: I love the sweetness they add, but you can leave them out or swap in another roasted vegetable.
- Turn up the heat: Add extra gochujang or your favorite chili sauce.
Make Ahead and Storage
- Make ahead: The chicken can marinate for up to 6 hours, and the Korean BBQ sauce can be made ahead and refrigerated. You can also cook the rice and roast the sweet potatoes in advance.
- Storage: Store the cooked chicken, rice, sweet potatoes, and sauce in airtight containers in the refrigerator for up to 3-4 days. Keep the cabbage and avocado separate so they stay fresh.
- Reheating: Reheat the chicken, rice, sweet potatoes, and BBQ sauce until warmed through, then add the cold cabbage and freshly sliced avocado.
- Freezing: The cooked chicken can be frozen in an airtight freezer-safe container for up to 3 months. I wouldn’t freeze the fully assembled bowls because the cabbage and avocado won’t hold up well.
Korean BBQ Chicken Bowl
This Korean BBQ Chicken Bowl is loaded with juicy gochujang-marinated chicken thighs, rice, roasted sweet potatoes, crunchy cabbage, and creamy avocado. Finish each bowl with a sweet and savory homemade Korean BBQ sauce for an easy flavor-packed dinner.
Equipment
- medium saucepan
- 10×10-inch baking dish, for oven method
- Large skillet, for stovetop method
- sharp knife
Ingredients
Gochujang Chicken
- 1 package boneless skinless chicken thighs
- 1 tbsp gochujang (Korean chili paste)
- 1/4 cup olive oil
- 1 tbsp vinegar
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1 tsp mustard powder
For Stovetop Cooking
- 1 tbsp olive oil
Korean BBQ Sauce
- 1 cup soy sauce
- 3/4 cup light brown sugar, packed
- 1 1/2 tbsp sesame oil
- 1 1/2 tbsp gochujang (Korean chili paste)
- 1/3 cup water
- 1/3 cup mirin
- 1 1/2 tbsp rice vinegar
- 1 tsp ground ginger
Cornstarch Slurry
- 1 tbsp cornstarch
- 2 tbsp water
For Serving
- Cooked rice
- Roasted sweet potatoes
- Shredded purple cabbage
- Sliced avocado
Instructions
Marinate the Chicken
- Add the gochujang, ¼ cup olive oil, vinegar, garlic powder, cumin, smoked paprika, kosher salt, and mustard powder to a large mixing bowl. Whisk until combined.
- Add the boneless skinless chicken thighs and toss until completely coated in the marinade.
- Cover and refrigerate for at least 30 minutes or up to 6 hours.
Oven Method
- Preheat the oven to 400°F.
- Transfer the marinated chicken thighs to a 10×10-inch baking dish.
- Bake for 20-25 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
- Remove from the oven and allow the chicken to rest for about 5 minutes before slicing.
Stovetop Method
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Once the skillet is hot, add the marinated chicken thighs.
- Cook for approximately 5 minutes per side, or until the chicken is cooked through and the thickest part reaches 165°F.
- Remove the chicken from the skillet and let it rest for about 5 minutes before slicing.
Make the Korean BBQ Sauce
- Add the soy sauce, brown sugar, sesame oil, gochujang, ⅓ cup water, mirin, rice vinegar, and ground ginger to a medium saucepan.
- Place the saucepan over medium heat and whisk to combine.
- Cook for approximately 5-8 minutes, stirring occasionally, until the brown sugar has completely dissolved.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until completely smooth.
- Slowly pour the cornstarch slurry into the sauce while whisking.
- Continue cooking and whisking until the sauce thickens to a smooth, pourable consistency. Remove from the heat.
Assemble the Korean BBQ Chicken Bowls
- Divide the cooked rice between serving bowls.
- Add roasted sweet potatoes, shredded purple cabbage, and sliced avocado.
- Slice the rested chicken thighs and arrange them over the bowls.
- Drizzle the warm Korean BBQ sauce over the chicken and other bowl ingredients.
- Serve immediately and enjoy!
Notes
- Marinate the chicken for at least 30 minutes for the best flavor. It can be refrigerated in the marinade for up to 6 hours.
- Gochujang brands vary in heat level, so the finished chicken and sauce may be more or less spicy depending on the brand you use.
- Boneless skinless chicken thighs stay especially juicy, but boneless skinless chicken breasts can be substituted.
- Always use internal temperature rather than cooking time alone to determine doneness. Chicken should reach 165°F in the thickest part.
- Let the chicken rest for about 5 minutes before slicing.
- For the stovetop method, the additional 1 tablespoon olive oil is for heating the skillet and is separate from the ¼ cup used in the marinade.
- The Korean BBQ sauce will thicken quickly after adding the cornstarch slurry. Remove it from the heat once it’s thick enough to drizzle.
- If the sauce becomes too thick, whisk in a small amount of water until it reaches your preferred consistency.
- Serve with cooked white or brown rice, roasted sweet potatoes, shredded purple cabbage, and avocado.
- Cauliflower rice can be substituted for traditional rice.
- For meal prep, store the chicken, rice, sweet potatoes, and sauce separately from the cabbage and avocado.
- Refrigerate cooked chicken in an airtight container for up to 3-4 days.
- Cooked chicken can be frozen for up to 3 months.
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