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Authentic Marinated Korean Chicken Rice Bowl

Savor tender grilled Korean marinated chicken thighs over rice with fresh veggies & tangy toppings. The perfect Korean chicken rice bowl!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 1
Course: dinner-creations
Cuisine: Korean
Calories: 510
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken thighs
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp gochujang (Korean chili paste)
  • 3 garlic cloves, minced
  • 1 inch piece ginger, grated
  • 1 tsp black pepper
  • 2 cups cooked jasmine or short-grain rice
  • 1 cup shredded carrots
  • 1 large cucumber, thinly sliced
  • 1 cup purple cabbage, shredded
  • 2 green onions, sliced
  • 2 tsp sesame seeds
  • 1 tbsp vegetable oil (for cooking)
  • Kimchi
  • Extra gochujang or sriracha
  • Lime wedges
  • Fresh cilantro

Method
 

  1. Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and black pepper in a bowl. Add chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes, or refrigerate overnight for enhanced flavor.
  2. Heat vegetable oil in a large grill pan or skillet over medium-high heat. Remove chicken from the marinade, allowing excess to drip off. Cook chicken for 4-5 minutes per side until nicely charred and an internal temperature of 165°F is reached. Let rest for 5 minutes before slicing into strips.
  3. Divide cooked rice evenly among four bowls. Arrange sliced chicken, shredded carrots, cucumber slices, purple cabbage, and green onions on top of each portion. Sprinkle sesame seeds over the bowls for added texture.
  4. Top bowls with optional garnishes including kimchi, extra gochujang or sriracha, fresh lime wedges, and cilantro leaves. Serve immediately while the chicken is still warm.

Nutrition

Calories: 510kcal

Notes

Ingredient Swap: I've found that boneless, skinless chicken breasts work here too if that's what you have on hand, just keep an eye on them as they might cook

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