Korean BBQ Chicken Bowls

$To make Korean BBQ Chicken Bowls, you need a few key ingredients. These will give your meal rich flavors and fresh textures. Here’s the list: - 2 boneless, skinless chicken breasts - 1/4 cup soy sauce - 2 tablespoons gochujang (Korean chili paste) - 2 tablespoons honey - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 inch ginger, grated - 2 cups cooked jasmine rice - 1 cup broccoli florets - 1 cup shredded carrots - 1/2 cucumber, thinly sliced - 2 green onions, chopped - Sesame seeds, for garnish Each ingredient plays a special role. The chicken gives protein, while the soy sauce and gochujang add saltiness and heat. Honey balances the spice with sweetness. Sesame oil brings a nutty flavor. Garlic and ginger add depth to the marinade. The jasmine rice serves as a soft bed for the bowl. Broccoli, carrots, and cucumber add crunch and color. Green onions and sesame seeds finish it off with flair. These ingredients make every bite enjoyable. You can easily find them at your local grocery store. {{ingredient_image_1}} To start, I mix the marinade in a bowl. I use soy sauce, gochujang, honey, sesame oil, minced garlic, and grated ginger. This mix gives the chicken great flavor. Once mixed, I place the chicken in a zip-top bag. I pour the marinade over the chicken and seal the bag tight. I let it sit in the fridge for at least 30 minutes. For a stronger flavor, I let it marinate for up to 4 hours. Next, I cook the chicken. I preheat a grill or grill pan over medium-high heat. I take the chicken out of the marinade. I throw away the leftover marinade to keep it safe. I grill the chicken for about 6 to 7 minutes on each side. I check the chicken with a meat thermometer. It should reach 165°F (75°C). After cooking, I let it rest for about 5 minutes before slicing it. Now, I steam the broccoli. I can use a steaming basket or a microwave-safe dish. If using a steaming basket, I steam the broccoli for 5 to 7 minutes. I want it to be tender but still crisp. If I'm using a microwave, I cover the dish tightly with plastic wrap. I steam it for about 3 to 4 minutes. This keeps the broccoli bright and fresh. Finally, I assemble the bowls. I start by placing a scoop of jasmine rice at the bottom. I layer the steamed broccoli over the rice. Next, I add shredded carrots and thin cucumber slices. On top, I place the sliced grilled chicken. For a nice touch, I sprinkle chopped green onions and sesame seeds over each bowl. This makes the dish look pretty and adds extra flavor. To boost the flavor, add more honey for sweetness. You can also use fresh lime juice. This adds a bright zing that complements the chicken. If you want more heat, increase the gochujang. Start with one extra teaspoon and taste. Adjust as you like. To get nice grill marks, preheat your grill well. Place the chicken on the grill and do not move it for a few minutes. This helps sear the meat. Always check the internal temperature with a meat thermometer. It should reach 165°F (75°C) to be safe. Overcooking can dry out the chicken, so keep an eye on the time. For extra crunch, add more toppings. Try sliced radishes or chopped peanuts. You can also serve it with kimchi for a spicy kick. To make it a full meal, consider pairing it with a light salad or spring rolls. These add more colors and flavors to your bowl. Pro Tips Marination Time: For the best flavor, marinate the chicken for at least 2 hours, or overnight if possible. Grilling Technique: To achieve grill marks and a juicy chicken, do not flip the chicken too often. Let it sear for a few minutes on each side. Vegetable Variations: Feel free to mix in other vegetables like bell peppers or snap peas for added color and nutrients. Serving Suggestion: Serve with a side of kimchi or pickled vegetables to enhance the Korean flavors. {{image_2}} You can easily change the protein in your Korean BBQ chicken bowls. Try using tofu for a plant-based option. Firm tofu absorbs flavors well and adds a nice texture. Beef works great too. Use flank steak or sirloin for a tender bite. Switching up the veggies can also make a big difference. Add bell peppers for a sweet crunch, or snap peas for extra color. You can even toss in some mushrooms for an earthy flavor. The best part? You can mix and match based on what you have at home. Explore different Asian flavors to keep things fresh. For a Thai twist, add some peanut sauce and fresh basil. You could also use teriyaki sauce for a sweeter taste. Each sauce brings its own flair to the dish. Seasonal ingredients are worth considering. In fall, add roasted sweet potatoes or Brussels sprouts. During summer, fresh corn or zucchini can brighten the bowl. These swaps keep your meal exciting and fun. To make your Korean BBQ chicken bowls gluten-free, simply swap soy sauce for tamari. It has the same taste without the gluten. For a vegan version, use tofu or tempeh instead of chicken. You can also replace honey with maple syrup or agave for sweetness. These easy changes ensure everyone can enjoy your meal. Whether you're catering to gluten-free friends or vegan family members, there’s a tasty option for everyone. To keep your Korean BBQ chicken bowls fresh, use airtight containers. Glass or plastic containers work well. Store the bowls in the fridge for up to three days. This will help maintain flavor and texture. When reheating, use the microwave or stovetop. Heat slowly to avoid drying out the chicken. Add a splash of water or broth to keep it moist. This will keep the dish flavorful and enjoyable. If you need to freeze, layer the ingredients separately. Cooked chicken and veggies freeze best. Use freezer-safe containers or bags. Make sure to remove as much air as possible. To defrost, place the bowls in the fridge overnight. Reheat gently on the stove or in the microwave. This ensures the best taste and texture. You can add more gochujang to the marinade. This will boost the heat. Try using sliced fresh chilies as a topping. You can also add red pepper flakes for extra spice. Yes, you can use sriracha or chili garlic sauce. These options give a different flavor. You can also mix soy sauce with a bit of hot sauce for heat. I recommend marinating the chicken for at least 30 minutes. For stronger flavor, marinate it up to 4 hours. The longer it sits, the more flavor it absorbs. You can serve the bowls with kimchi for a tangy kick. Pickled vegetables also add crunch. A side of heated dumplings or spring rolls pairs well too. To make more servings, simply double the ingredients. Use four chicken breasts and adjust the rest accordingly. Keep the cooking time similar, but check for doneness. Korean BBQ chicken bowls are simple and fun to make. We covered key ingredients like chicken, gochujang, and fresh veggies. I shared tips on marinating, cooking, and steaming for the best results. You can also explore flavor variations and make this dish fit your diet. Remember to store leftovers properly to enjoy them later. I hope you feel inspired to create your own delicious bowls. Enjoy cooking and sharing with others!$

A delicious and flavorful bowl featuring marinated grilled chicken, jasmine rice, and fresh vegetables.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Korean

Servings 2

Calories 450 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
0.25 cup soy sauce
2 tablespoons gochujang (Korean chili paste)
2 tablespoons honey
1 tablespoon sesame oil
2 cloves garlic, minced
1 inch ginger, grated
2 cups cooked jasmine rice
1 cup broccoli florets
1 cup shredded carrots
0.5 pieces cucumber, thinly sliced
2 pieces green onions, chopped
1 tablespoon sesame seeds, for garnish

Instructions

In a bowl, combine soy sauce, gochujang, honey, sesame oil, minced garlic, and grated ginger. Place the chicken breasts in a zip-top bag, pour the marinade over, and seal. Refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the remaining marinade. Grill the chicken for about 6-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (75°C). Let it rest for 5 minutes before slicing.
In a steaming basket or microwave-safe dish, steam the broccoli florets for 5-7 minutes until tender-crisp. If using a microwave, cover the dish tightly with plastic wrap and steam for 3-4 minutes.
To assemble, place a scoop of jasmine rice at the bottom of each bowl. Layer with steamed broccoli, shredded carrots, and cucumber slices. Add sliced grilled chicken on top.
Sprinkle chopped green onions and sesame seeds over each bowl for added flavor and crunch.

Notes

For extra flavor, marinate the chicken for up to 4 hours.

Keyword BBQ, chicken, healthy, korean, rice