Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame
Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame is a delightful dish that captures the essence of Korean cuisine. This vibrant meal combines succulent grilled chicken thighs marinated in a tangy, sweet, and spicy sauce, perfectly complemented by a medley of fresh, crunchy vegetables. Each bite transports your taste buds to the bustling streets of Seoul, where the aromas of grilling meats fill the air. This recipe is not only simple but also deeply satisfying, making it an ideal choice for a weeknight dinner or a fun weekend gathering. Get ready for a step-by-step journey that will have you making this dish often!
Why You’ll Love This Recipe
There are countless reasons to fall in love with Korean-Style BBQ Chicken Bowls. First and foremost, the prep is easy, with minimal ingredients packed full of flavor. Perfect for families, this dish can be adjusted based on individual preferences. Want more spice? Add extra gochujang. Prefer it mild? Reduce it according to your taste. The vibrant presentation makes it appealing for gatherings, ensuring that everyone at the table is excited to dig in. Plus, with everything ready in under an hour, this recipe is a total time-saver. It combines healthfulness with deliciousness, making it a must-try!
Ingredients for Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame
- 1 pound boneless, skinless chicken thighs – juicy and tender, perfect for grilling
- 1/4 cup soy sauce – savory and salty, the backbone of the marinade
- 2 tablespoons gochujang (Korean red chili paste) – for that authentic spicy kick
- 2 tablespoons honey – adds a touch of sweetness that balances the flavors
- 1 tablespoon rice vinegar – a tangy note that lifts the dish
- 1 tablespoon sesame oil – for a nutty aroma and richness
- 2 cloves garlic, minced – the aromatic factor that spices things up
- 1 teaspoon fresh ginger, grated – a refreshing zing that enhances the flavor
- 2 cups cooked rice (white or brown) – a filling base for the bowls
- 2 cups green cabbage, thinly sliced – crisp and crunchy, adding texture
- 1 cup carrots, julienned – sweet, vibrant, and adds beautiful color
- 1/2 cucumber, thinly sliced – refreshing and perfect against the savory elements
- 1/4 cup green onions, chopped – for extra crunch and flavor
- 2 tablespoons sesame seeds, toasted – for a nutty finish
- Salt and pepper to taste – for seasoning
- Optional: sliced radishes for garnish – add a pop of color!
Step-by-Step Directions
Step 1: Make the Marinade
In a medium bowl, whisk together the soy sauce, gochujang, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. This will create a harmonious marinade that gives the chicken its rich flavor. Ensure all components are well combined for an even taste.
Step 2: Marinate the Chicken
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor. This step is crucial as it allows the chicken to absorb all those savory, spicy notes.
Step 3: Grill the Chicken
Preheat your grill or grill pan over medium-high heat. Take the chicken out of the marinade and discard the leftover marinade. Grill the chicken thighs for about 6-7 minutes per side or until they are fully cooked and have developed a beautiful char. Make sure to check for an internal temperature of 165°F (75°C) for food safety.
Step 4: Prepare the Crunchy Cabbage
While the chicken is grilling, prepare the crunchy cabbage. In a large bowl, combine the sliced cabbage, shredded carrots, sliced cucumber, and chopped green onions. Add a pinch of salt and pepper to taste. Toss everything together thoroughly to ensure all the vegetables are seasoned.
Step 5: Slice the Chicken
Once the chicken is cooked, allow it to rest for a few minutes before slicing it into strips. This resting period keeps the meat juicy and tender.
Step 6: Assemble the Bowls
To assemble your Korean-Style BBQ Chicken Bowls, start with a base of cooked rice. Top it with the crunchy cabbage mixture, and then elegantly place the sliced chicken on top.
Step 7: Garnish
Finally, sprinkle the toasted sesame seeds over the bowls for that perfect finishing touch. For an extra pop of color and crunch, add optional sliced radishes on top.
Step 8: Serve
Serve immediately and enjoy the explosion of flavors and textures in this delicious dish!
Tips & Tricks
For grilling perfection, remember to preheat your grill adequately. This creates those beautiful grill marks and ensures even cooking. If you don’t have a grill, a grill pan or skillet works just as well! Additionally, for those who enjoy a little kick, consider adding some sliced red chili peppers to the salad mixture for added heat. Leftover grilled chicken makes a fantastic topping for salads or wraps, and you can even transform the cabbage mix into a delicious cole slaw for a refreshing side dish.
Serving Suggestions & Pairings
Korean-Style BBQ Chicken Bowls are incredibly versatile. Serve them with kimchi on the side for a traditional touch or pair with a light miso soup to make it a complete meal. Consider adding avocado slices for creaminess or chopped nuts for extra crunch. You could also customize the bowl with other veggies like bell peppers or snap peas based on what’s in season.
Nutritional Information
This dish is not only delicious but also nutritious! A serving of Korean-Style BBQ Chicken Bowls (assuming 4 servings) contains approximately:
- Calories: 450
- Protein: 25g
- Carbohydrates: 50g
- Fat: 15g
- Fiber: 4g
It packs a good balance of protein and carbohydrates, making it great for an energy boost, especially after a workout. Feel free to swap white rice for brown rice for added fiber and nutrients!
Storing Tips & Variations for Korean-Style BBQ Chicken Bowls
If you have leftovers, store the components separately. The grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave. The crunchy cabbage should be consumed fresh for the best texture but can last a day or two if stored without dressing. For a healthier swap, consider using cauliflower rice instead of regular rice or substituting grilled tofu for a vegetarian option.
Conclusion for Korean-Style BBQ Chicken Bowls
Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame is a dish that’s not just a treat for the taste buds but also a feast for the eyes. The combo of juicy, spiced chicken with a vibrant crunch from the vegetables creates a balanced meal that everyone will enjoy. Whether you’re hosting a dinner party or looking for an easy weeknight meal, this bowl won’t disappoint. So grab your ingredients and give this quick, not-to-miss recipe a try today!
FAQs
1. Can I use chicken breasts instead of thighs for this recipe?
Yes, chicken breasts can be used, but they may require less cooking time to avoid drying out.
2. Can I prepare the marinade in advance?
Absolutely! The marinade can be made a day ahead and stored in the refrigerator until you’re ready to use it.
3. Is gochujang available in regular grocery stores?
Gochujang is increasingly common and can usually be found in the international aisle or specialty Asian grocery stores.
4. What other vegetables can I add to the bowl?
Feel free to add or substitute vegetables like bell peppers, snap peas, or bean sprouts based on your preference.
5. Can I make this dish vegan?
Yes, you can replace chicken with tofu or tempeh, ensuring to marinate them for similar flavor absorption.
Print
Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A delightful dish combining grilled chicken thighs marinated in a tangy, sweet, and spicy sauce, served over rice with fresh vegetables.
Ingredients
- 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
Instructions
- Make the Marinade: In a medium bowl, whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Marinate the Chicken: Add chicken thighs to the marinade and refrigerate for at least 30 minutes.
- Grill the Chicken: Preheat grill to medium-high heat, grill chicken for 6-7 minutes per side until fully cooked.
- Prepare the Crunchy Cabbage: In a large bowl, combine cabbage, carrots, cucumber, and green onions with salt and pepper.
- Slice the Chicken: Let the chicken rest for a few minutes before slicing it into strips.
- Assemble the Bowls: Start with a base of rice, top with the crunchy cabbage mixture, and place sliced chicken on top.
- Garnish: Sprinkle toasted sesame seeds over the bowls and add optional sliced radishes.
- Serve: Enjoy immediately!
Notes
For grilling perfection, make sure to preheat your grill properly. Leftover chicken can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg
