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Korean Chicken Bowls
5 from 81 votes

Korean Chicken Bowls

Korean Chicken Bowls combine marinated grilled chicken thighs with caramelized kimchi, jasmine rice, and fresh vegetables like shredded cabbage, grated carrot, avocado, and cilantro. Soft-boiled eggs and toasted sesame seeds top the bowls, offering a balanced mix of spicy, savory, and fresh flavors with varied textures for a satisfying meal.

Prep Time
2 hrs 25 mins
Cook Time
25 mins
Total Time
2 hrs 50 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. FOR THE BOWLS: Cook jasmine rice according to package instructions.
  5. 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.