Spicy Korean BBQ Chicken Rice Bowl Recipe | Bold Asian Flavor

When I first cooked this Spicy Korean BBQ Chicken Rice Bowl Recipe, I was blown away by how those bold, spicy flavors came through so cleanly. I marinated the chicken, grilled it with a bit of char, and tasted that mix of sweetness, heat, and depth.

The crisp veggies and fresh greens rounded things out so nicely. I really felt like I was getting restaurant flavor at home. If you’re looking for something satisfying, spicy, and fresh all at once, this dish is my go-to—just like when I crave a crispy tomato herb cheese pan pizza recipe for comfort food nights.

Ingredients Section

Here’s everything you need, with tips so your bowl turns out great.

For the marinade & chicken:

¼ cup gochujang (Korean fermented red pepper paste) – this is the flavor base, giving a spicy + slightly sweet kick.
¼ cup granulated sugar (or to your preference) – helps balance the gochujang’s heat.
2 tablespoons of garlic, minced (about 4-5 cloves of garlic) – fresh garlic gives more brightness than powder.
2 tablespoons oil, plus more for cooking (any neutral flavor oil) – helps in cooking/searing without burning.
1 tablespoon gochugaru (coarse) (Korean dry red pepper flakes) – adds texture and layered spice.
1 tablespoon soy sauce – for savory umami.
1 tablespoon toasted sesame oil – adds aroma and that nutty finish.
1 teaspoon kosher salt – adjust as needed.
¼ teaspoon cracked black pepper (optional) – small heat accent.
8 pieces boneless, skinless chicken thighs, cut into large chunks (about 2 lbs) – thighs stay juicy better than lean meat and char nicely.

For the bowl:

4 cups of cooked white rice, or your preferred grain/starch substitute – rice is the filling foundation.
1 head romaine lettuce, cut into bite-size pieces and washed – adds crunch and freshness.
1 large carrot, peeled and shredded – color and sweet crunch.
1 English cucumber, washed and sliced – cooling counterpoint to spicy chicken.
1 avocado, sliced – creamy richness to balance spiciness.
⅓ red onion, thinly sliced (optional) – sharp bite if you like more pungent flavors.
Toasted sesame seed, for garnish (optional) – small finishing touch.

Note: several serving – the recipe yields 4 bowls.

Variations

Here are some swaps and tweaks that help adapt the recipe:

Swap chicken for firm tofu if you want a vegetarian or lighter version. You’ll get a delicious texture if you sear tofu first, then coat in the same marinade.
Changing the grain — white rice isn’t mandatory. You can use purple rice or Korean multigrain rice for more texture and nutrition.
Use different veggies/greens: purple cabbage, napa cabbage, jicama, apple, pear, kale, broccoli, spinach, or sprouts, depending on what’s fresh. I sometimes pair this with a sheet pan hot honey garlic chicken and zucchini recipe for variety during the week.

Cooking Time

Here are the timings:

Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes

Equipment You Need

Here are the kitchen tools and why they help:

Rice cooker – to cook white rice (or substitute grain) easily without much effort.
Salad spinner – for washing and drying greens efficiently so they stay crisp.
Mixing bowl – for whisking together the marinade and coating the chicken well.
Cast iron grill pan – helps achieve good char on chicken, retains heat well.

How to Make Spicy Korean BBQ Chicken Rice Bowl Recipe?

Here’s how I follow the steps.

Marinade and Chicken Prep

I whisk together gochujang, sugar, garlic, oil, gochugaru, soy sauce, toasted sesame oil, salt, and optional black pepper in a mixing bowl. I taste the marinade at this stage and adjust sweetness or salt so it suits my palate.

Then I add chicken thighs cut into large pieces, coating each piece fully in that marinade. If possible, I let it marinate ahead so flavors deepen.

Cook the Chicken

I heat up a cast iron grill pan (or any heavy pan) over medium-high with a bit of oil. I place chicken pieces spaced out so they can sear properly without steaming.

Each piece cooks 2-3 minutes per side until cooked through (internal temperature to safe point). I remove cooked pieces with juices and repeat until all chicken is done.

Assemble the Bowl

Once chicken is ready, I layer each bowl starting with hot rice, then arrange chopped romaine lettuce, shredded carrot, sliced cucumber, sliced avocado, and optional red onion. I top with the hot, marinated chicken.

To finish, I sprinkle toasted sesame seeds and serve immediately while chicken and rice are hot and veggies are crisp.

Additional Tips for Making this Recipe Better

From my experience following this recipe, here’s what helps make it even better:

I always marinate the chicken for at least 30 minutes; but when I have time, overnight or up to 3-4 days works great (as long as it is kept refrigerated).
I make sure my grill pan (or skillet) is very hot before adding chicken—this helps get nice char and smoky flavor. Overcrowding harms that, so I cook in batches.
I prep all vegetables ahead (wash, shred, slice) so that assembling the bowl is smooth and salad greens don’t wilt.
I slice avocado fresh right before serving, to avoid browning. It keeps the bowl looking and tasting fresh.
I adjust the sweetness and salt in the marinade based on the brand of gochujang and soy sauce I use—different brands vary a lot.

Cooking meals like this also reminds me how easy it is to create wholesome dishes for midday fuel, and you can explore more in my collection of lunch recipes.

How to Serve Spicy Korean BBQ Chicken Rice Bowl Recipe?

For presentation and serving, here’s how I like to do it:

Use deep wide bowls so each component (rice, chicken, veggies) shows and the colors stand out.
Garnish with toasted sesame seeds and maybe thinly sliced green onions if you have them, for color contrast.
Serve while the chicken and rice are warm, veggies and greens still crisp, for best texture and flavor contrast.
If you like, offer a little extra of the marinade sauce or a spicy drizzle, so people can add more heat or flavor at the table.

Nutritional Information

Here’s what each serving roughly provides:

Calories: about 772 kcal per bowl
Protein: around 53 g
Carbohydrates: roughly 78 g
Fat: about 29 g

Make Ahead and Storage

Here’s how I handle storing and prepping ahead:

Storing:
I store the marinated raw chicken (if not cooking immediately) in the fridge for up to 3-4 days. The veggies (except avocado) can be washed, cut and stored up to 2 days ahead in airtight containers—just keep them dry enough so they stay crisp.

Freezing / Reheating:
If I freeze, I usually freeze only the cooked chicken (without rice), because rice texture suffers in freezing. To reheat, I warm chicken gently in a pan so it doesn’t dry out; rice I reheat on stove or microwave adding a splash of water to avoid dryness.

Why You’ll Love This Recipe?

Here are some of the reasons I think this recipe is a winner:

The bold flavor—the marinade is strong, spicy, slightly sweet, and really satisfying.
It’s fast and accessible—takes about 30 minutes, many components can be prepped ahead.
It’s versatile—you can swap protein, grains, and veggies to fit your tastes or what’s in your kitchen.
Texture contrast—warm rice, juicy chicken, crisp veggies, creamy avocado make every bite interesting.
Great for presentation and sharing—it looks vibrant and colorful, so it works well for dinner or casual entertaining.

Ash Tyrrell