Description
A warm, delicious Korean BBQ chicken bowl featuring marinated chicken thighs, jasmine rice, and vibrant vegetables, topped with a creamy gochujang sauce.
Ingredients
- 1 lbs boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 3 cloves minced garlic
- 1 tablespoon grated ginger
- 4 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup chopped cucumbers
- 1 cup shredded red cabbage
- 1/4 cup sliced green onions
- 2 tablespoons sesame seeds
- 3 tablespoons gochujang
- 1/2 cup sour cream
- 1 tablespoon honey
- 1 tablespoon lime juice
Instructions
- Begin by marinating the chicken. Mix soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang in a bowl. Add the chicken thighs, ensuring they’re fully coated. Let the chicken marinate for at least 30 minutes or overnight for deeper flavor.
- Once marinated, heat a skillet over medium heat. Cook the chicken thighs for about 6-7 minutes on each side, until they reach an internal temperature of 165°F. Allow the chicken to rest before slicing it into bite-sized pieces.
- While the chicken cooks, prepare the gochujang cream sauce. Combine sour cream, honey, lime juice, and a bit more gochujang if you crave extra heat. Mix until smooth.
- Now, assemble the bowls! Begin with a generous serving of jasmine rice, topped with sliced chicken, shredded carrots, chopped cucumbers, and shredded red cabbage. Drizzle the gochujang cream sauce over everything. Finally, garnish with sliced green onions and a sprinkle of sesame seeds for an appealing finish.
Notes
Marinate the chicken for longer for deeper flavor. Use a meat thermometer for perfect doneness.
