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Korean Bbq Chicken Rice Bowls

This Korean BBQ Chicken Rice Bowl is a delicious and easy-to-make meal that brings together tender grilled chicken marinated in a savory sauce, fluffy rice, and fresh vegetables. Perfect for a weeknight dinner, this dish is packed with flavor and nutrients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Korean
Servings 4 People
Calories 450 kcal

Equipment

  • 1 bowl for marinating chicken
  • 1 grill or grill pan
  • 1 rice cooker or pot
  • 1 measuring cups and spoons
  • 1 tongs

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar You can adjust the amount of sugar in the marinade to suit your taste preference.
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 cups cooked white rice Prepare according to the package instructions if not using pre-cooked rice.
  • 1 cup broccoli florets
  • 1 number carrot, julienned
  • ½ cup cucumber, sliced
  • ¼ cup green onions, chopped
  • to taste none sesame seeds for garnish Optional.

Instructions
 

  • In a bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, and grated ginger to create a marinade.
  • Add the chicken thighs to the marinade, ensuring they are well coated. Cover and let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
  • While the chicken is marinating, prepare the rice according to the package instructions if not using pre-cooked rice.
  • Preheat the grill or grill pan over medium heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes per side, or until fully cooked and juices run clear. Discard any remaining marinade.
  • In the last few minutes of grilling, place broccoli florets on the grill. Cook until tender but still crisp, about 3-4 minutes.
  • Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing it into bite-sized pieces.
  • To assemble the bowls, start with a base of cooked rice. Top with sliced chicken, grilled broccoli, julienned carrots, and cucumber slices.
  • Finish by sprinkling chopped green onions and sesame seeds on top for garnish.

Notes

You can adjust the amount of sugar in the marinade to suit your taste preference.
Feel free to add other vegetables such as bell peppers or snap peas.
This dish can be made in advance; store the components separately and assemble before serving.