Korean Barbecue Chicken Bowls

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Dinner, Main Course Korean-inspired
By Kelly Djalali Serves: 2-4
Prep Time: 10-15 Minutes Cooking Time: ~25 Minutes Total Time: ~40 Minutes

Easy, super-customizable, Korean Barbecue Chicken Bowls are a great mix of veggies and slightly spicy chicken, with tangy, crunchy kimchi.


  • Gochujang Marinade and Sauce
  • 1/2 cup Gochujang Korean Chili Paste
  • 1/2 cup Soy Sauce
  • 1/4 cup Sesame Oil
  • 1 tbsp. Rice Vinegar
  • 2 tbsp. Brown Sugar
  • 2 tbsp. Honey
  • 4-5 Garlic Cloves, grated
  • 2-3 tsp. Grated Fresh Ginger
  • 1.5 lbs. Boneless, Skinless Chicken Thighs (or Breasts)
  • Korean Barbecue Chicken Bowls
  • 4-6 oz. Mushrooms, sliced
  • 1 bunch Broccoli Rabe, ends trimmed and stalks sliced in half
  • Sesame Oil
  • 2 tsp. Grated Fresh Ginger
  • 4-5 Garlic Cloves, grated
  • 1 can Water Chestnuts, drained
  • 1 can Baby Corn, drained
  • Cooked Rice
  • Kimchi
  • Reserved Gochujang Sauce
  • 1-2 Scallions, sliced thin for garnish


Gochujang Marinade and Sauce


For the marinade, we have soy sauce, Worcestershire Sauce, rice vinegar, sesame oil, brown sugar, honey, fresh garlic and ginger, and the star of the sauce, gochujang paste. Combine all the ingredients in a large measuring cup and whisk until smooth. Add the boneless, skinless chicken thighs to a zipperlock bag and pour in about half the marinade. Squeeze out the air as you push the marinade around to cover the chicken. Add a little more marinade if needed to fully coat the chicken. Close the bag and place in the fridge overnight. Pour the rest of the sauce into a jar and store covered in the fridge.

Korean Barbecue Chicken Bowls


First of all, get your rice going. Preheat the oven to 400 degrees F. Place one oven rack in the center position and one rack in the top position.


Place a wire rack inside of a sheet tray and place each piece of chicken on the rack. Let that sit for a few minutes while you gather your veggies.


Bake the chicken on the center rack for about 20 minutes. Meanwhile, get the veggies going.


Start with sautéing the mushrooms in 1/4 cup water over medium-high heat. When the water is cooked off, add the broccoli rabe to the pan with another 1-2 tablespoons of water. When the broccoli rabe begins to wilt, drizzle the veggies with a little sesame oil and stir. Reduce the heat to medium-low and add the grated garlic and ginger. Stir well and cook for another 5 minutes or so, until the broccoli stems are firm-tender.


Add the water chestnuts and the baby corn. Stir and reduce heat to low while we wait for the chicken to finish. Meanwhile, pour the remaining sauce we saved in the jar into a small saucepan and heat the sauce over low heat. When the chicken is cooked through to an internal temp of 165 degrees, switch the oven to broil and place the chicken on the top rack. Watch the chicken and broil just until the tops get a little charring, about 3-5 minutes. Cut the heat under the veggies and the sauce.



Now we can assemble our bowls. Scoop rice into a shallow bowl. Add a serving of veggies along one side. Then slice a chicken thigh into strips and add those along the other side of the rice.


Add a big scoop of kimchi to the bowl. Drizzle the warmed sauce over the chicken. Top with sliced scallions.