Korean Chicken Bowls
User Reviews
5
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Prep Time
2 hrs 25 mins
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Cook Time
25 mins
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Total Time
2 hrs 50 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Korean Chicken Bowls
Description
Korean Chicken Bowls feature boneless, skinless chicken thighs marinated in a mixture of grated pear, soy sauce, cilantro, gochujang, toasted sesame oil, brown sugar, ginger, and garlic, imparting sweet, spicy, and umami flavors. The chicken is grilled to an internal temperature of 165°F, giving it a slightly charred, juicy texture.
Alongside the chicken, a quick pan-caramelized kimchi with sesame oil and sugar adds depth and tang. The bowls are served over jasmine rice, topped with fresh shredded purple cabbage, grated carrot, thinly sliced avocado, cilantro leaves, soft-boiled eggs, green onions, and toasted sesame seeds, creating layers of texture from crisp vegetables, creamy avocado, and tender eggs.
This dish balances savory grilled meat, fermented tang from kimchi, and crisp, fresh vegetables, making it suitable for a hearty lunch or dinner. The various components can be adjusted per preference and provide a colorful presentation.
The marinade can be prepared from 2 hours to overnight for deeper flavor. Serving the bowls with all toppings assembled allows contrasting textures and flavors. The recipe is inspired by How Sweet Eats and highlights Korean red pepper paste for characteristic spice.
Ingredients
For the chicken
- ½ pear peeled and coarsely grated, small
- ¼ cup soy sauce reduced sodium
- 3 tablespoons cilantro fresh, chopped leaves
- 2 tablespoons gochujang Korean red pepper paste
- 2 tablespoons sesame oil toasted
- 1 tablespoon light brown sugar
- 1 tablespoon ginger freshly grated
- 3 cloves garlic minced
- 1 ½ pounds chicken thigh boneless, skinless
- 1 tablespoon canola oil
For the kimchi
- 2 teaspoons sesame oil
- 1 cup kimchi chopped
- 1 teaspoon sugar
For the bowls
- 1 cup jasmine rice
- 1 ½ cups purple cabbage shredded
- 2 carrot peeled and grated
- 1 avocado halved, peeled, seeded and thinly sliced
- 1 cup cilantro fresh leaves, pack
- 4 egg soft-boiled
- 2 green onions thinly sliced
- 1 teaspoon sesame seeds toasted
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
- Marinate the chicken for at least 2 hours or overnight to develop flavor.
- Grill chicken until reaching 165°F internal temperature for safe consumption.
- Caramelize kimchi with sesame oil and sugar for 3-5 minutes to enhance sweetness and texture.
- Assemble bowls with rice, grilled chicken, caramelized kimchi, fresh vegetables, soft-boiled eggs, and toasted sesame seeds for balanced textures and flavors.
User Reviews
Overall Rating
5
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