Ingredients
For the Marinade & Chicken:
- ¼ cup gochujang (Korean fermented red pepper paste)
- ¼ cup granulated sugar (or to your preference)
- 2 Tablespoons garlic, minced (about 4-5 cloves)
- 2 Tablespoons oil, plus more for cooking (neutral flavor oil recommended)
- 1 Tablespoon gochugaru (coarse Korean dry red pepper flakes)
- 1 Tablespoon soy sauce
- 1 Tablespoon toasted sesame oil
- 1 teaspoon kosher salt
- ¼ teaspoon cracked black pepper (optional)
- 8 boneless, skinless chicken thighs, cut into large chunks (about 2 lbs)
For the Bowl:
- 4 cups cooked white rice (or preferred grain/starch substitute)
- 1 head romaine lettuce, cut into bite-size pieces and washed
- 1 large carrot, peeled and shredded
- 1 English cucumber, washed and sliced
- 1 avocado, sliced
- ⅓ red onion, thinly sliced (optional)
- Toasted sesame seeds, for garnish (optional)
Instructions
- Prepare the Marinade: In a large bowl, whisk together gochujang, granulated sugar, minced garlic, oil, gochugaru, soy sauce, toasted sesame oil, kosher salt, and cracked black pepper until well combined. Taste and adjust for sweetness, spiciness, or saltiness to your preference.
- Marinate the Chicken: Add the chicken thigh chunks to the marinade and mix thoroughly to coat each piece well. Set aside until ready to cook, preferably marinating for at least 20 minutes. The marinade can be prepared up to a week in advance, and the chicken can marinate for 3-4 days refrigerated.
- Cook the Chicken: Heat a large fry pan over medium heat and add a couple of tablespoons of vegetable oil. Once the oil shimmers, add the marinated chicken pieces in a single layer without overcrowding. Sear each piece for about 2 to 3 minutes per side until cooked through (internal temperature reaches 165°F), achieving a nice char and caramelization. Remove cooked pieces along with juices and repeat with remaining chicken.
- Assemble the Bowls: Divide the cooked white rice evenly into 4 bowls. Arrange romaine lettuce, shredded carrot, cucumber slices, sliced avocado, and optionally red onion on top of the rice. Add the cooked Korean BBQ chicken and drizzle some of the reserved cooking juices for extra flavor. Garnish with toasted sesame seeds if desired.
- Serve and Enjoy: Serve the bowls immediately while the chicken and rice are hot to enjoy the contrast of spicy, savory chicken with refreshing crisp veggies.
Notes
- This recipe is highly customizable: swap any vegetables for your preferred crunchy, fresh options to balance the spicy chicken.
- Feel free to substitute white rice with other grains such as Korean purple rice, multigrain rice (japgokbap), or any preferred grain or starch.
- The marinade can be made ahead and stored refrigerated for up to one week, and the chicken can marinate for 3-4 days, making it great for meal prepping.
- For a vegetarian alternative, tofu can be substituted for chicken using the same marinade and cooking method.
- Do not overcrowd the pan when cooking chicken to ensure proper searing and caramelization.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
