Korean Chicken Bowls

Juicy, flavorful Korean chicken bowls made with the easiest marinade ever! Serve with your choice of grain/rice and desired toppings!

I love love love a good grain bowl. It has protein and tons of veggies, not to mention, it’s perfectly hearty and filling.

So I made another Korean bowl version (hello, I’ll take any excuse to have caramelized kimchi!).

Now this one has jasmine rice as the base (but you can use any grain of your choice – farro, quinoa, wild rice, brown rice) with my favorite Korean chicken marinade using boneless, skinless chicken thighs (chicken breasts can always be substituted).

Marinate for at least 2 hours and throw right onto the grill to get that smoky, charred goodness. A cast iron grill pan will also do the trick.

Serve with your choice of base and desired toppings – caramelized kimchi (my favorite!), shredded cabbage, carrots, avocado, cilantro and a soft-boiled egg (you can easily make this in the IP!).

So, so good. And if you’re having just one of those days, a bowl of rice and the Korean chicken will also be just as fantastic.

Korean Chicken Bowls

Yield: 4 servings

Prep: 2 hours hours 25 minutes minutes

Cook: 25 minutes minutes

Total: 2 hours hours 50 minutes minutes

Juicy, flavorful Korean chicken bowls made with the easiest marinade ever! Serve with your choice of grain/rice and desired toppings!

5 stars (27 ratings)

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Ingredients

For the chicken

• ½ small pear, peeled and coarsely grated
• ¼ cup reduced sodium soy sauce
• 3 tablespoons chopped fresh cilantro leaves
• 2 tablespoons gochujang, Korean red pepper paste
• 2 tablespoons toasted sesame oil
• 1 tablespoon light brown sugar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 1 ½ pounds boneless skinless chicken thighs
• 1 tablespoon canola oil

For the kimchi

• 2 teaspoons sesame oil
• 1 cup chopped kimchi
• 1 teaspoon sugar

For the bowls

• 1 cup jasmine rice
• 1 ½ cups shredded purple cabbage
• 2 carrots, peeled and grated
• 1 avocado, halved, peeled, seeded and thinly sliced
• 1 cup pack fresh cilantro leaves
• 4 soft-boiled eggs
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds

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Instructions

• FOR THE CHICKEN: In a medium bowl, combine pear, soy sauce, cilantro, gochujang, sesame oil, brown sugar, ginger and garlic. In a gallon size Ziploc bag, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, turning the bag occasionally.
• Preheat grill to medium heat. Drain the chicken from the marinade; brush with canola oil. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
• FOR THE KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
• FOR THE BOWLS: Cook jasmine rice according to package instructions.
• Divide rice into bowls. Top with chicken, kimchi, cabbage, carrots, avocado, cilantro and eggs, garnished with green onions and sesame seeds, if desired.

Notes

Inspired by How Sweet Eats

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