Description
Spicy Korean BBQ Chicken Rice Bowl is a vibrant and flavorful dish that combines tender marinated chicken with fluffy rice and colorful vegetables. This easy-to-make meal brings the essence of Korean street food right to your kitchen, perfect for a quick weeknight dinner or meal prep. Each bite delivers a delightful mix of sweet and spicy flavors, making it a family favorite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (approximately 680g)
- 4 cloves fresh garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp Korean gochujang paste
- 2 tbsp honey or brown sugar
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cups cooked rice for serving
- Fresh veggies (carrots, cucumbers) for garnish
Instructions
- Gather and chop all ingredients.
- In a bowl, mix soy sauce, gochujang paste, honey, minced garlic, sesame oil, and rice vinegar. Marinate chicken in this mixture for at least 30 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Cook marinated chicken for about 6 minutes on each side until caramelized and cooked through (internal temperature should reach 165°F / 75°C).
- Prepare rice according to package instructions.
- Let the chicken rest for five minutes before slicing into bite-sized pieces.
- Serve sliced chicken over rice with fresh veggies on top, drizzled with any remaining sauce from the pan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg