Amazing 15-Min Korean BBQ Chicken Bowls

Name: Amazing 15-Min Korean BBQ Chicken Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1.5 pounds boneless skinless chicken thighs, 3/4-inch thick pieces; 1/4 cup soy sauce; 3 tablespoons gochujang paste; 2 tablespoons brown sugar; 2 tablespoons rice vinegar; 1 tablespoon toasted sesame oil; 3 garlic cloves, minced; 1 teaspoon grated fresh ginger; 2 tablespoons vegetable oil; 1.5 cups jasmine rice; 2 1/4 cups water; 4 cups broccoli florets; 1 tablespoon toasted sesame oil; 1 tablespoon soy sauce; 1 teaspoon sesame seeds

By anna Boncoeur On August 27, 2025

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I’m Anna, and if your dinner routine feels like a sprint most nights, you are absolutely in the right place! I’m a passionate food lover dedicated to sharing simple, flavorful chicken recipes that make everyday cooking so much easier and, honestly, way more joyful. Today, we are diving headfirst into the Korean BBQ Chicken Bowls. These aren’t just another chicken dish; they deliver that perfect combination of sweet heat and satisfying crunch, and I promise you can get this on the table in under an hour, even on a chaotic Tuesday. After years of trying to feed my family quickly without sacrificing taste, I’ve perfected this formula!

Table Of content

Gathering What You Need for Korean BBQ Chicken Bowls

Listen, the best part about whipping up these Korean BBQ Chicken Bowls is that they come together so fast once you have everything prepped. Because the marinating time is short, efficiency is key! We’re using chicken thighs here—trust me, they stay juicier than breasts when you’re cooking them quickly over high heat. Don’t skip the fresh ginger and garlic; they make a huge difference in that savory-sweet glaze.

Once you have your ingredients lined up, the assembly is almost automatic. This recipe is designed to be quick, so make sure your broccoli is ready to go while the chicken soaks up that amazing marinade.

Essential Ingredients for the Korean BBQ Chicken Bowls

We need a few core things for the chicken and the glaze, plus the sides to make it a full meal. Remember, these measurements are scaled perfectly for four generous servings!

About 1.5 pounds of boneless, skinless chicken thighs, cut into pieces that are about 3/4-inch thick.
For the marinade, grab 1/4 cup of soy sauce, 3 tablespoons of that wonderful gochujang paste—that’s where the magic heat comes from—2 tablespoons of brown sugar, 2 tablespoons of rice vinegar, 1 tablespoon of toasted sesame oil, 3 garlic cloves that need to be finely minced, and 1 teaspoon of fresh ginger that you’ve grated.
We’ll need 2 tablespoons of vegetable oil for cooking the chicken.
For the rice, it’s 1.5 cups of jasmine rice and 2 1/4 cups of water.
For the broccoli, use 4 cups of florets, plus 1 tablespoon of toasted sesame oil, 1 tablespoon of soy sauce, and 1 teaspoon of sesame seeds for sprinkling at the end.

Necessary Kitchen Equipment

You won’t need a ton of fancy gear for these bowls, which is just how I like it for busy nights! Make sure you have a good large skillet—cast iron works great if you have one. You’ll need a zip-top bag for marinating, a small pot with a lid for the rice, and a steamer basket if you want the broccoli perfectly crisp-tender without having to wash another pot.

Also, have your whisk, a cutting board, and a sharp knife handy for prepping the aromatics and the chicken.

Mastering the Flavor Base: Preparing the Korean BBQ Chicken Bowls Marinade

This is where the flavor bomb drops! Before the chicken even touches the pan, we need to build that signature sweet and spicy glaze for our Korean BBQ Chicken Bowls. In a medium bowl, whisk together the soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, minced garlic, and that beautiful fresh ginger. Take your time here; you want that sugar fully dissolved.

Now, here’s the trick: Don’t dump it all on the chicken! You absolutely must reserve about 1/4 cup of that liquid gold before you add the rest to your chicken. That reserved sauce is what we drizzle over the finished bowl for an extra punch of fresh flavor. Once you’ve saved that portion, toss the chicken pieces in the remainder and let them hang out for just 15 minutes. That’s all you need!

Step-by-Step Instructions for Perfect Korean BBQ Chicken Bowls

Alright, let’s get cooking! We’re moving fast here, but don’t rush the important parts, especially that temperature check on the chicken. Following these steps will guarantee you get those fantastic Korean BBQ Chicken Bowls we’re aiming for, full of sweet heat and tender meat every single time.

Preparing and Marinating the Chicken

First things first: handle your raw chicken. Take those 3/4-inch chunks of thigh meat, give them a quick rinse, and pat them down really well with a paper towel. Dry chicken sears better, plain and simple! Once they are patted dry, toss them into the bag or bowl with the bulk of your marinade—remember, you already saved that 1/4 cup drizzle for later! Chicken thighs don’t need a super long soak, let them hang out on the counter while you get the rice going—that’s about 15 minutes. Don’t let them sit for hours; 15 to 30 minutes at room temperature is perfect for this quick marinade.

Cooking the Fluffy Rice

While the chicken is marinating, tackle the rice. This is a classic technique for jasmine rice that keeps it light and fluffy, not sticky! You have to rinse it first. Run the 1.5 cups of rice under cold water in a fine-mesh sieve until the water runs completely clear—this washes off the excess starch that makes rice gummy. Drain it well.

Pop the rinsed rice and the 2 1/4 cups of water into a small pot. Bring it up to a rolling boil over high heat. The second it boils, immediately drop the heat to the absolute lowest setting you have, slap the lid on tight, and let it simmer undisturbed for exactly 15 minutes. When the timer goes off, turn the burner OFF completely, but leave the lid ON for another 5 minutes. This resting period really lets the steam finish the cooking process perfectly.

Cooking the Chicken to Perfection

Now for the sizzle! Set a large skillet over medium-high heat and add your 2 tablespoons of vegetable oil. Wait until that oil is shimmering before you add the chicken. This is super important: you need to cook the chicken in a single layer. If you crowd the pan, it will steam instead of searing, and we want that nice caramelized crust! Cook for about 6 minutes per side until it’s beautifully browned.

You must check the temperature! Use your instant-read thermometer—it needs to hit 165°F (74°C) internally for safety. Once it’s done, pull it out of the pan and discard any leftover marinade that was still clinging to the chicken in the skillet. We don’t want that burning!

Steaming the Sesame Broccoli

We want crisp-tender broccoli, not mushy stuff, so steaming is the best way to go. Get a little water boiling in a pot and place your steamer basket over it. Toss the 4 cups of broccoli florets with 1 tablespoon of sesame oil and 1 tablespoon of soy sauce right into the basket. Cover it up and let it steam for about 5 minutes.

You’ll know it’s ready when the broccoli turns bright green and you can poke it easily with a fork but it still has a little resistance. Pull it off the heat, give it a toss, and sprinkle those sesame seeds right over the top. That’s all there is to it!

Serving Suggestions for Your Korean BBQ Chicken Bowls

Assembling these bowls is the final, fun step! Start by spooning a nice bed of that fluffy jasmine rice into the bottom of each serving bowl. Next, artfully arrange the sticky, glazed chicken pieces over one side and pile the bright green sesame broccoli on the other.

Finally, take that reserved 1/4 cup of marinade sauce—the one you saved right at the beginning—and drizzle it generously over everything. A few extra sesame seeds or maybe some sliced green onions if you have them make it look restaurant-worthy! You can find more inspiration for quick meals like this on our Pinterest page.

Answering Common Questions About Korean BBQ Chicken Bowls

I get asked about substitutions and heat levels all the time, so let’s clear up a few things about making these Korean BBQ Chicken Bowls work perfectly for you and your family!

Can I use chicken breasts instead of thighs in these Korean BBQ Chicken Bowls

You absolutely can use chicken breasts if that’s what you prefer! Chicken breasts are leaner, which means they cook faster, but they can also dry out more easily, especially when cooked quickly over high heat like we do here. If you switch, cut them into slightly smaller pieces—maybe half an inch—and watch that internal temperature like a hawk! Pull them off the heat as soon as they hit 165°F (74°C), or they get tough fast. Thighs are definitely my go-to for guaranteed moisture, though!

How spicy is this Korean BBQ Chicken Bowls recipe

That heat comes entirely from the gochujang paste, which is a fermented chili paste that brings a wonderful depth of flavor along with the spice. I’d say this recipe lands around a medium heat level—flavorful, but not overwhelming for most people. If you are sensitive to spice, start with just 2 tablespoons of gochujang instead of the full 3 tablespoons, and then taste your marinade before you add it to the chicken. If you love serious heat, throw in a dash of Sriracha or some red pepper flakes when you whisk the sauce together!

Storage and Reheating Guidelines for Leftover Korean BBQ Chicken Bowls

The best part about making a big batch of these Korean BBQ Chicken Bowls is having leftovers for lunch the next day! This dish reheats surprisingly well, but you have to be careful not to overcook the chicken or make the rice gummy. The moisture from the sauce actually helps keep everything tender, which is great.

My main tip is to try and store the rice separately from the chicken and broccoli, if you can manage it, because rice texture is the first thing to suffer when stored. But if you’re just tossing it all together in one container, make sure you reheat gently. You want to warm it through, not blast it with high heat! For more quick meal ideas, check out our chicken stir fry recipes.

Table for Storage and Reheating Korean BBQ Chicken Bowls

Component	Storage Duration (Fridge)	Storage Duration (Freezer)	Best Reheating Method
Whole Bowl (Combined)	3 days	1 month	Microwave in short 30-second bursts, stirring in between.
Cooked Chicken	4 days	2 months	Stove or skillet over medium-low heat with a splash of water to re-moisten.
Cooked Rice	3 days	1 month	Microwave with a damp paper towel draped over it to trap steam.

Sharing Your Experience with Korean BBQ Chicken Bowls

I truly hope these Korean BBQ Chicken Bowls make your weeknights easier and tastier! I pour my heart into these simple recipes, and knowing they work for you means everything to me. If you made these, please come back and leave a rating or drop a comment below telling me how your glaze turned out! If you are looking for other quick chicken options, you might enjoy our guide on skillet bang bang chicken thighs.