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- 2 boneless, skinless chicken thighs - 2 tablespoons gochujang (Korean red chili paste) - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 tablespoon honey - 1 teaspoon freshly grated ginger - 2 cloves garlic, minced - 1 cup jasmine rice (cooked) - 1 cup broccoli florets - 1 cup shredded carrots - 1 green onion, thinly sliced - 2 tablespoons sesame seeds - Salt and black pepper to taste For this spicy Korean BBQ chicken rice bowl, you need fresh ingredients for the best flavor. Chicken thighs give you juicy meat that holds flavor well. Gochujang adds a spicy kick that makes this dish exciting. You will mix it with soy sauce, sesame oil, honey, ginger, and garlic for a rich marinade. Next, cook jasmine rice as your base. It has a light, fluffy texture that matches the chicken. For the veggies, broccoli and carrots add color and crunch. Green onions and sesame seeds are great for garnishing and adding a fresh touch. Gather these ingredients, and you will create a delightful meal. Each bite will burst with flavor and texture! {{ingredient_image_2}} Mixing the Marinade To make the marinade, take a bowl. Add 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of honey. Then, add 1 teaspoon of freshly grated ginger and 2 cloves of minced garlic. Mix everything well. This blend gives the chicken its spicy and sweet flavor. Length of Time to Marinate Once mixed, add the chicken thighs to the bowl. Turn them to coat well in the marinade. Cover the bowl with plastic wrap. Let the chicken sit in the fridge for at least 30 minutes. For best results, let it marinate for one hour. This step fills the chicken with flavor. Blanching Broccoli While the chicken marinates, get a pot of water boiling. Once it bubbles, add 1 cup of broccoli florets. Blanch the broccoli for 2-3 minutes. You want it tender but still bright green. After that, drain the broccoli and set it aside. Sautéing Carrots (Optional) If you like, you can sauté 1 cup of shredded carrots. Heat a pan with a little olive oil. Add the carrots and cook for one or two minutes. This step makes them sweeter and more flavorful. Cooking Techniques Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook them for about 5-7 minutes per side. The chicken should be golden brown and fully cooked. Tips for Perfect Caramelization To get a nice caramelized surface, don’t overcrowd the pan. This helps the chicken cook evenly. After cooking, let it rest for a few minutes. This keeps the juices inside. Slice the chicken against the grain into strips. Layering Ingredients Properly For the rice bowl, start with a generous layer of cooked jasmine rice. Place it in two serving bowls. Next, add the sliced chicken on top of the rice. Arrange the blanched broccoli and sautéed carrots around the chicken. Presentation Tips Make it look nice! Use a colorful plate for contrast. Place the vegetables in a way that shows their bright colors. This makes the dish pop and look more appetizing. Suggested Garnishes To finish, sprinkle thinly sliced green onions and sesame seeds over each bowl. These add crunch and more flavor. Serving Suggestions Serve the bowls warm and enjoy! This dish is perfect for lunch or dinner. The mix of spicy chicken and fresh veggies will delight your taste buds. - Ensuring Moisture and Flavor To keep your chicken moist, marinate it well. Use gochujang, soy sauce, sesame oil, honey, ginger, and garlic. Let it soak for at least 30 minutes. For the best taste, one hour is ideal. This allows the flavors to really sink in. - Cooking Time Tips Cook the marinated chicken thighs in a hot skillet over medium-high heat. Aim for about 5-7 minutes per side. Look for a nice caramelized color. Always check that the inside is no longer pink. This way, you ensure it is safe and tasty. - Best Rice to Use I recommend jasmine rice for this dish. It has a lovely aroma and pairs well with Korean flavors. Other types of rice can work, but jasmine really shines here. - Cooking Jasmine Rice Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch. Use a 1:1.5 rice-to-water ratio. Bring to a boil, then reduce heat and cover. Let it simmer for about 15 minutes. Once done, fluff it with a fork for the best texture. - Additional Spice Options If you want more heat, try adding red pepper flakes or sriracha. Mix these into your marinade for a spicy kick. Adjust to your taste. - Adjusting for Sweetness To balance the heat, add more honey if needed. This makes the dish sweeter and rounds out the flavors. Just a teaspoon can make a big difference! Pro Tips Marinate Longer for More Flavor: Allow the chicken to marinate for at least an hour, or even overnight, to maximize flavor absorption and tenderness. Blanch for Brightness: Blanching the broccoli not only cooks it slightly but also helps retain its vibrant green color, enhancing the visual appeal of your dish. Slice Against the Grain: When cutting the chicken, slice against the grain to ensure each piece is tender and easy to chew. Experiment with Toppings: Feel free to add other toppings like avocado, kimchi, or pickled vegetables for an extra layer of flavor and texture to your rice bowl. {{image_4}} Using Tofu or Tempeh If you want a plant-based option, try tofu or tempeh. Both soak up flavors well. Tofu adds a soft texture. Tempeh has a firmer bite. Marinate them just like chicken for a tasty twist. Different Cuts of Chicken You can use different cuts of chicken for this dish. Chicken breasts work great too. They cook quickly and stay juicy. Try wings or drumsticks for a fun, finger-licking meal. Just adjust the cooking time based on the cut. Other Vegetables to Consider Feel free to swap the veggies. Bell peppers add crunch and color. Snap peas bring a sweet taste. Mushrooms add umami. Mix and match for your favorite flavors. Seasonal Variations Use seasonal veggies for freshness. In spring, add asparagus or peas. In fall, try squash or sweet potatoes. This keeps your dish exciting all year round. Bowl vs. Plate You can serve this dish in a bowl or on a plate. Bowls are great for mixing flavors. Plates look stylish for serving guests. Choose what suits your mood! Make it a Wrap Want something different? Turn this dish into a wrap! Use lettuce leaves or tortillas. Fill them with rice, chicken, and veggies. Roll them up for a fun, portable meal. - Refrigeration Guidelines: Store leftover chicken and rice in an airtight container. Keep them in the fridge for up to three days. Make sure the chicken cools down before sealing the container. This keeps it fresh and tasty. - Freezing Instructions: You can freeze the chicken and rice. Place them in freezer-safe bags or containers. They will stay good for up to three months. To use, thaw them in the fridge overnight before reheating. - Best Methods for Reheating: The best way to reheat your rice bowl is in the microwave. Place the rice in a bowl, cover it with a damp paper towel, and heat for one to two minutes. Stir halfway through for even warming. You can also reheat in a skillet over low heat. - Maintaining Flavor and Texture: Add a splash of water or broth while reheating. This keeps the rice moist and fluffy. For chicken, heat until it reaches a safe temperature. This way, it stays juicy and flavorful. Gochujang is a Korean red chili paste. It is thick and sweet with a hint of spice. You can find it in Asian grocery stores or the international aisle of big supermarkets. Look for it in jars or squeeze bottles. If you can't find it, try mixing red pepper flakes with miso paste and a little sugar. That will give you a similar taste. Yes, you can use brown rice. Note that it takes longer to cook. Brown rice usually needs about 40-50 minutes to cook. This rice is chewier and has a nuttier taste. Keep in mind that it may change the dish's overall flavor. Jasmine rice is softer and has a fragrant aroma that pairs well with the chicken. The spiciness comes mainly from the gochujang. If you enjoy heat, follow the recipe as is. If you want it milder, you can reduce the amount of gochujang. You can also add some honey to balance the spice. For kids or those with a sensitive palate, serve the chicken without the sauce first. Then, offer the gochujang on the side so they can choose. This post covered how to make a delicious rice bowl with chicken thighs. We talked about marinating, cooking, and layering the ingredients. Also, we shared tips for storage and reheating for best flavor. You can mix and match proteins and veggies to make it your own. Feel free to adjust the spice for your taste. This dish is fun to make and share with friends or family. Enjoy your cooking journey as you create this tasty meal!

Spicy Korean BBQ Chicken Rice Bowl

A flavorful rice bowl featuring marinated chicken thighs, fresh vegetables, and a spicy Korean sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Korean
Servings 2

Ingredients
  

  • 2 thighs boneless, skinless chicken
  • 2 tablespoons gochujang (Korean red chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1 cup jasmine rice, cooked
  • 1 cup broccoli florets
  • 1 cup shredded carrots
  • 1 green onion thinly sliced
  • 2 tablespoons sesame seeds
  • to taste salt and black pepper

Instructions
 

  • In a mixing bowl, whisk together the gochujang, soy sauce, sesame oil, honey, grated ginger, minced garlic, and a pinch of salt and pepper. Add the chicken thighs to the bowl and turn to coat them thoroughly with the marinade. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes, but ideally for one hour for maximum flavor.
  • While the chicken is soaking up those delicious marinade flavors, bring a pot of water to boil. Add the broccoli florets and blanch them for 2-3 minutes until they are tender yet still bright green and crisp. Drain and set aside. If you prefer, you can sauté the shredded carrots in a pan with a little olive oil for a minute or two to enhance their sweetness.
  • Heat a non-stick skillet over medium-high heat. Once it’s hot, add the marinated chicken thighs, cooking for approximately 5-7 minutes per side. The chicken should be cooked through, with a beautiful caramelized surface. Remove from the heat and allow the chicken to rest for a few minutes before slicing it against the grain into strips.
  • In two serving bowls, start with a generous layer of cooked jasmine rice as your base. Arrange the sliced chicken over the rice, then artistically add the steamed broccoli florets and the vibrant shredded carrots on the side.
  • To finish, sprinkle the thinly sliced green onions and sesame seeds over the top of each bowl to add a refreshing crunch and a pop of flavor. Serve the bowls immediately while everything is warm, and enjoy the delightful fusion of flavors!

Notes

Marinating the chicken for longer enhances the flavor.
Keyword chicken, healthy, Korean BBQ, rice bowl, spicy