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Spicy Korean BBQ Chicken Rice Bowl Recipe
Ash Tyrrell

Spicy Korean BBQ Chicken Rice Bowl Recipe

When I first cooked this Spicy Korean BBQ Chicken Rice Bowl, 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
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Prep Time 20 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. I whisk together gochujang, sugar, garlic, oil, gochutgaru, 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.