Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame offers a tantalizing experience combining flavors, textures, and colors that can light up any meal. This dish features succulent marinated chicken thighs grilled to perfection, nestled on a bed of fluffy rice and enhanced with a vibrant mix of crunchy vegetables. This recipe is not just a delight for your taste buds, but it’s also visually appealing—a feast for the eyes. With its bold flavors and satisfying textures, it’s perfect for family dinners, gatherings, or even a quick weekday meal. This is a step-by-step guide to creating a delicious bowl that is sure to impress.

Why You’ll Love This Recipe

This Korean-Style BBQ Chicken Bowl is a treasure for several reasons. First, it’s incredibly easy to prepare, making it a fantastic choice for busy weeknights or spontaneous gatherings. With minimal ingredients, the prep time is kept short, allowing even novice cooks to whip this up in no time. Furthermore, this recipe is family-friendly, catering to both kids and adults who enjoy a variety of flavors. You’ll appreciate the quick turnaround without sacrificing quality or taste.

Ingredients for Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

• 1 pound boneless, skinless chicken thighs: Tender, juicy chicken that soaks up flavors beautifully.
• 1/4 cup soy sauce: Imparts a savory umami depth.
• 2 tablespoons gochujang (Korean red chili paste): Adds a unique heat and a hint of sweetness.
• 2 tablespoons honey: Balances the spice with a natural sweetness.
• 1 tablespoon rice vinegar: Introduces a tangy note that brightens the dish.
• 1 tablespoon sesame oil: Offers a nutty richness, enhancing the overall flavor.
• 2 cloves garlic, minced: Adds aromatic intensity.
• 1 teaspoon fresh ginger, grated: Infuses a zesty warmth.
• 2 cups cooked rice (white or brown): Serves as the hearty base of the bowl.
• 2 cups green cabbage, thinly sliced: Brings a crunchy texture.
• 1 cup carrots, julienned: Adds sweetness and vibrant color.
• 1/2 cucumber, thinly sliced: Provides a refreshing crunch.
• 1/4 cup green onions, chopped: Offers a mild onion kick.
• 2 tablespoons sesame seeds, toasted: Enhance flavors with a delightful crunch.
• Salt and pepper to taste: Essential for rounding out flavors.
• Optional: Sliced radishes for garnish.

Step-by-Step Directions

1. Create the Marinade: In a medium bowl, whisk together the soy sauce, gochujang, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create a vibrant marinade that packs a flavorful punch.

2. Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for a deeper flavor infusion.

3. Preheat the Grill: Preheat your grill or grill pan over medium-high heat. Once hot, remove the chicken from the marinade and discard the remaining marinade to avoid any contamination.

4. Grill the Chicken: Grill the chicken thighs for about 6-7 minutes per side, or until they are cooked through and have a lovely char. Check that the internal temperature reaches 165°F (75°C).

5. Prepare the Crunchy Cabbage: While the chicken is grilling, in a large bowl, combine sliced cabbage, shredded carrots, sliced cucumber, chopped green onions, and a pinch of salt and pepper. Toss well to combine.

6. Slice the Chicken: Once the chicken is fully cooked, let it rest for a few minutes before slicing it into strips to keep it juicy.

7. Assemble the Bowls: For each bowl, start with a base of the cooked rice, layer on the crunchy cabbage mixture, and then add the sliced chicken on top.

8. Finish with Garnish: Sprinkle toasted sesame seeds over the assembled bowls and add optional sliced radishes for an elegant touch.

9. Serve Immediately: Present the bowls to your family or guests and enjoy the burst of flavors and textures in each bite!

Tips & Tricks

• Chef’s Secrets: Allowing the chicken to marinate for several hours will elevate the dish. Don’t skip this step for maximum flavor!
• Optional Extras: Feel free to add extra veggies like bell peppers or radishes for additional crunch and color.
• Cooking Hacks: If you don’t have a grill, a stovetop grill pan or even baking in the oven works well—just keep an eye on the cooking time!

Serving Suggestions & Pairings

To enhance your Korean-Style BBQ Chicken Bowl experience, consider additional side dishes like kimchi or a simple cucumber salad. You can also complement the bowl with a refreshing drink such as iced green tea or lemon water for a well-rounded meal. For a cozy twist, serve it in a large shared bowl at gatherings and let everyone dig in!

Nutritional Information

Each serving of this delightful dish holds about 450 calories, depending on the portion sizes and rice used. The chicken provides a great protein source, while the veggies contribute fiber and essential nutrients. It’s a balanced meal where you can adjust the carb content by opting for brown rice for an added nutritional punch.

Storing Tips & Variations for Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

• Freezing: You can freeze the marinated chicken (without cooking) for up to 3 months. Just make sure to label the packaging.
• Reheating: When ready to use, defrost overnight in the refrigerator, and grill as directed. For cooked leftovers, store in an airtight container for up to 3 days in the fridge.
• Healthier Swaps: Substitute sliced tofu or tempeh for a vegetarian version. Quinoa can also replace rice for a protein-packed alternative.
• Creative Variations: Add a drizzle of Sriracha for extra heat or try different vegetables based on your preference.

Conclusion for Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

If you’re ready to experience a delicious dish that’s bursting with flavors and easy to prepare, dive into this Korean-Style BBQ Chicken Bowl. The balance of sweet, savory, and spicy elements combined with crunchy veggies makes it an irresistible option for any meal. Try it today and discover why it’s destined to become a family favorite!

FAQs

1. Can I use chicken breast instead of chicken thighs?

   • Yes, chicken breast works well, but keep in mind it may dry out, so be careful not to overcook.

2. Is gochujang spicy?

   • Gochujang has a kicked-up flavor with a bit of heat, but it’s balanced by the honey and other ingredients, making it enjoyable for most.

3. What if I don’t have sesame oil?

   • You can substitute with other oils like olive oil, but you might miss the characteristic nutty flavor.

4. How can I make this gluten-free?

   • Swap regular soy sauce with tamari or a gluten-free soy sauce alternative.

5. Can I meal prep this dish?

   • Absolutely! Both the chicken and veggies can be prepped ahead of time for easy, nutritious meals throughout the week.

Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

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• Author: noah-reed
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A vibrant and flavorful dish featuring marinated chicken thighs grilled to perfection, served on a bed of rice with crunchy vegetables.

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Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 2 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 cups cooked rice (white or brown)
• 2 cups green cabbage, thinly sliced
• 1 cup carrots, julienned
• 1/2 cucumber, thinly sliced
• 1/4 cup green onions, chopped
• 2 tablespoons sesame seeds, toasted
• Salt and pepper to taste
• Optional: Sliced radishes for garnish

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Instructions

1. In a medium bowl, whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the marinade.
2. Add chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat your grill or grill pan over medium-high heat. Remove chicken from the marinade and discard the remaining marinade.
4. Grill the chicken thighs for about 6-7 minutes per side, or until cooked through with an internal temperature of 165°F (75°C).
5. In a large bowl, combine sliced cabbage, shredded carrots, sliced cucumber, and chopped green onions. Add salt and pepper, then toss well.
6. Once fully cooked, let the chicken rest for a few minutes before slicing into strips.
7. Assemble each bowl with a base of cooked rice, layer on the crunchy cabbage mixture, and then add sliced chicken.
8. Finish by sprinkling toasted sesame seeds and optional sliced radishes on top.
9. Serve immediately and enjoy!

Notes

Marinate the chicken for optimal flavor. This dish pairs well with kimchi or cucumber salad.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Korean

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 10g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg