(Primary Keyword): Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame
There are nights when you want dinner to be flavorful, fast, and feel a little fancy—without the fuss. Enter these Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame: sticky, savory chicken, bright crunchy slaw, and a sesame finish that screams “home-cooked comfort.” Whether you’re juggling work emails, carpools, or both, this (Primary Keyword) recipe is here to rescue weeknights and impress company with minimal stress. If you love hearty bowls, you might also enjoy this cozy chicken and mushrooms with wild rice for another weeknight favorite.
Why You’ll Love This (Primary Keyword)
- Quick marinade and a fast pan or grill-cook mean dinner on the table in about 30–40 minutes.
- Bright, crunchy cabbage contrasts the sweet-savory chicken—great for picky eaters and texture lovers alike.
- Meal-prep friendly: make extra for lunches, and the flavors deepen the next day.
Ingredients
(Serves 4)
For the Korean-style BBQ chicken
- 1 1/2 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp gochujang (Korean chili paste) — adjust to taste
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tbsp vegetable oil (for cooking)
- Sesame seeds and sliced green onions for garnish
For the crunchy cabbage and sesame slaw
- 4 cups thinly sliced green and purple cabbage (about half a medium head each)
- 1 large carrot, julienned or shredded
- 2 scallions, thinly sliced
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tbsp sesame oil
- 1–2 tbsp toasted sesame seeds
- Pinch of salt and pepper
To build the bowls
- 4 cups cooked rice (white, brown, or short-grain) or quinoa
- Optional: sliced cucumber, steamed edamame, kimchi, lime wedges
Step-by-step Directions (easy, real-world steps)
- Make the marinade: In a medium bowl, whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, garlic, and ginger. Taste briefly—if it’s too spicy, a splash more honey tames it. This is where the sauce decides whether it’s a gentle hug or a bold high-five.
- Marinate the chicken: Add the chicken pieces to the marinade, toss to coat, and let rest for 10–20 minutes. If you have time, an hour in the fridge is even better, but I know you’re busy—10 minutes will still deliver plenty of flavor.
- Prep the slaw: While the chicken marinates, toss the cabbage, carrot, and scallions in a large bowl. Whisk rice vinegar, soy sauce, honey, and sesame oil; pour over the veg and toss with toasted sesame seeds, salt, and pepper. The slaw should be crisp and bright—if it looks wet, drain a bit before serving.
- Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed) and cook 4–5 minutes per side, or until caramelized and cooked through. The glaze will thicken and cling to the chicken—scrape up those browned bits for bonus flavor.
- Warm the rice: While the last batch cooks, warm your rice or quinoa. Fluff with a fork.
- Assemble bowls: Divide rice among bowls, top with sticky Korean-style chicken, a generous heap of crunchy cabbage slaw, and any extras like cucumber, edamame, or kimchi. Finish with a sprinkle of sesame seeds and sliced green onion. A squeeze of lime is optional but delightful.
Cooking notes and (Secondary Keywords)
- If you’re watching sodium, use low-sodium soy sauce or tamari.
- For a gluten-free bowl, confirm your gochujang and soy sauce are certified gluten-free.
- Want more crunch? Add chopped toasted peanuts or cashews right before serving. These little textural surprises elevate the bowl—think of them as the confetti of dinner. (Secondary Keywords)
Quick weeknight timing
- Prep and marinate while you set the table or take a quick call—this is a great “make while you multitask” meal.
- Total hands-on time: ~25 minutes. Total elapsed time: ~35–45 minutes depending on marinade time.
Chef’s tips (short, practical, slightly cheeky)
- Don’t over-salt the slaw; the soy in the marinade can be punchy. Taste as you go.
- If your sauce looks a little thin, let it reduce in the pan for a minute or two—it will stick to the chicken and add that glossy finish.
- No gochujang? Mix a little miso paste with a chile paste or a pinch of cayenne and a dash of soy sauce to mimic the umami and heat.
- Make a double batch of slaw for lunches—the cabbage keeps well and won’t go soggy like lettuce might.
A quick personal story (because food is people)
Patricia and I whipped this up the first time on a rainy Saturday when neither of us wanted to drive out for takeout. We were both juggling recipe testing and a toddler parade of toys across the floor. The kids loved the sweet-salty chicken and called it “sticky chicken bowls” the rest of the month. It quickly became our go-to when friends popped over—simple, crowd-pleasing, and somehow fancy without the stress.
Variations and swaps
- Protein swaps: Use thinly sliced beef, tofu, or tempeh instead of chicken. Tofu gets extra flavor if pressed first and marinated longer.
- Grain-free: Skip rice and pile everything over mixed greens for a warm bowl salad.
- Heat level: Add chili flakes or more gochujang for extra kick. If you prefer mild, reduce the gochujang and add a teaspoon of smoked paprika for depth without spicy.
FAQs (quick answers for busy cooks)
Q: Can I use chicken breasts instead of thighs?
A: Yes—breasts work well but cook a bit faster and can dry out if overcooked. Slice breasts thinly and watch the timing: 3–4 minutes per side should do it.
Q: How long will leftovers keep?
A: Stored separately (chicken and slaw divided from rice) in airtight containers, the chicken and rice keep 3–4 days in the fridge; the slaw stays crisp for about 2–3 days. Reheat chicken gently in a skillet. (Secondary Keywords)
Q: Can I make this ahead for meal prep?
A: Absolutely. Cook chicken and rice, cool, and portion with slaw in meal containers. Add sesame seeds and green onion just before eating for freshness.
Q: Is there a lighter version?
A: Use less oil, swap honey for a sugar alternative if needed, and serve over mixed greens instead of rice for a lighter bowl. (Secondary Keywords)
Pairings and serving suggestions
- Quick sides: Simple steamed broccoli or roasted sweet potatoes pair nicely.
- Drinks: A cold jasmine tea or a crisp white wine complements the sesame and tangy slaw.
- For guests: Serve family-style with bowls of kimchi, sliced cucumbers, and extra sesame seeds for people to customize.
More easy-breezy bowl ideas
If you like the texture and bright flavors here, you may enjoy a crunchy twist on chicken with this crunchy Asian sesame chicken salad—it’s in the same flavor family and great for lunchboxes or backyard lunches.
Conclusion
This (Primary Keyword) brings sweet, spicy, and crunchy into one satisfying bowl—perfect for busy nights when you want big flavor without a marathon in the kitchen. If you’re craving more bowl inspiration or want a quick menu idea for casual dinner nights, check out moonbowls’ fresh options on their menu for inspiration, and if you’d like a bright, tangy slaw technique, this Asian Slaw guide from RecipeTin Eats is a fantastic resource.
- moonbowls — Menu: https://www.moonbowls.com/menu
- Asian Slaw – healthy, crunchy Asian Cabbage Salad – RecipeTin Eats: https://www.recipetineats.com/asian-slaw/
Meta description (approx. 150 characters)
(Primary Keyword) Quick Korean-style BBQ chicken bowls: fast, delicious, and healthy—perfect for busy weeknights. Crunchy cabbage, sesame, and bold flavor!
Enjoy this one-pan friendly, crowd-pleasing bowl—and if you try it, drop a note below. Anna (and Patricia) love hearing how these recipes fit into your busy life.
Korean-Style BBQ Chicken Bowls
Ingredients
Method
- Make the marinade: In a medium bowl, whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, garlic, and ginger. Taste briefly—if it’s too spicy, a splash more honey tames it.
- Marinate the chicken: Add the chicken pieces to the marinade, toss to coat, and let rest for 10–20 minutes.
- Prep the slaw: While the chicken marinates, toss the cabbage, carrot, and scallions in a large bowl. Whisk rice vinegar, soy sauce, honey, and sesame oil; pour over the veg and toss with toasted sesame seeds, salt, and pepper.
- Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook 4–5 minutes per side.
- Warm the rice: While the last batch of chicken cooks, warm your rice or quinoa. Fluff with a fork.
- Assemble bowls: Divide rice among bowls, top with sticky Korean-style chicken, a generous heap of crunchy cabbage slaw, and any extras like cucumber, edamame, or kimchi. Finish with a sprinkle of sesame seeds and sliced green onion.