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Korean-Style BBQ Chicken Bowls

Quick and flavorful Korean-Style BBQ Chicken Bowls featuring savory chicken, crunchy slaw, and a sesame finish, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Korean-style BBQ chicken
  • 1.5 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 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp vegetable oil (for cooking)
  • to taste 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 salt and pepper
To build the bowls
  • 4 cups cooked rice (white, brown, or short-grain) or quinoa
  • to taste sliced cucumber, steamed edamame, kimchi, lime wedges (optional)

Method
 

Preparation
  1. 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.
  2. Marinate the chicken: Add the chicken pieces to the marinade, toss to coat, and let rest for 10–20 minutes.
  3. 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.
Cooking
  1. 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.
  2. Warm the rice: While the last batch of chicken cooks, warm your rice or quinoa. Fluff with a fork.
Assembly
  1. 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.

Notes

If you’re watching sodium, use low-sodium soy sauce or tamari. Want more crunch? Add chopped toasted peanuts or cashews right before serving.