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Korean-Style BBQ Chicken Bowls

These Korean-Style BBQ Chicken Bowls are a bright, saucy weeknight lifesaver that hit sweet, savory, and tangy notes in every bite.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Korean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the chicken and sauce
  • 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 2 tablespoons neutral oil (canola or vegetable)
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons gochujang (Korean chili paste) adjust to taste
  • 2 tablespoons honey or brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
For the crunchy cabbage and sesame slaw
  • 4 cups shredded green cabbage (about half a small head)
  • 1 cup shredded red cabbage (optional but pretty)
  • 1 medium carrot, julienned or shredded
  • 3 green onions thinly sliced
  • 1 tablespoon sesame seeds, toasted
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • Salt and black pepper to taste
For the bowls
  • 3 cups cooked jasmine or short-grain rice (or swap with brown rice or cauliflower rice)
  • 1 cucumber thinly sliced (for freshness)
  • Optional: kimchi, sliced avocado, lime wedges, extra gochujang

Method
 

Preparation
  1. Start your rice first so it’s warm when the bowls are ready. Use a rice cooker or follow package directions — about 15-20 minutes for jasmine. Keep warm.
  2. In a large bowl, whisk rice vinegar, soy sauce, honey, and sesame oil. Toss in shredded cabbage, carrots, green onions, and toasted sesame seeds. Season with a pinch of salt and pepper. Let it sit while you cook the chicken.
  3. In a small bowl, combine soy sauce, gochujang, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger. Stir until smooth. Taste and adjust: more honey if you want it sweeter, more gochujang for heat.
Cooking
  1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (don’t overcrowd — cook in batches if needed). Let them brown, about 3–4 minutes per side.
  2. Once golden and cooked through, reduce heat to medium-low. Pour the sauce into the pan, toss to coat the chicken. Let it simmer for 2–3 minutes.
  3. Stir in the cornstarch slurry to thicken the sauce slightly; it should cling to the chicken and become glossy.
  4. Turn off the heat and drizzle the toasted sesame seeds over the chicken. Add a splash more sesame oil if you love that nutty flavor.
Assembly
  1. Divide rice between four bowls. Top with Korean BBQ chicken, a generous scoop of crunchy cabbage and sesame slaw, sliced cucumber, and optional kimchi or avocado.
  2. Sprinkle with more sesame seeds and chopped green onions. Offer lime wedges and extra gochujang at the table so everyone can customize the heat.

Notes

Chicken thighs are forgiving and stay juicy. If using breasts, don’t overcook — remove when internal temp hits 160°F and let sit to carryover cook to 165°F. Make the sauce ahead; it keeps in the fridge for up to a week. Want an even simpler dinner? Buy pre-shredded coleslaw mix and toss with the sesame dressing — still delicious, less chopping. Don’t skip the cornstarch slurry if you prefer a silky sauce that stays on the chicken like a cozy blanket. For an extra charred flavor, finish the chicken under the broiler for 1–2 minutes.