Name: Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: Korean-Inspired
Ingredients: For the marinade:; 1 1/2 lbs boneless, skinless chicken thighs or breasts; 1/4 cup soy sauce; 2 tbsp brown sugar or honey; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp rice vinegar; 1 tbsp gochujang or 1/2 tsp red pepper flakes (optional for spice); For the bowls:; 3 cups cooked white or brown rice; 2 cups green or purple cabbage, shredded; 1/2 cup carrots, julienned (optional); 2 scallions, thinly sliced; 1 tbsp sesame seeds; 1/2 cup cucumber slices or pickled radish (optional); Additional sesame oil or soy sauce for drizzling

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These Korean-Style BBQ Chicken Bowls are a bold, satisfying, and colorful meal I love making when I’m craving something savory, slightly sweet, and full of texture. Juicy chicken marinated in a flavorful Korean-inspired BBQ sauce is paired with steamed rice, crunchy cabbage, and a sprinkle of sesame for a balanced and delicious bowl that’s as fun to build as it is to eat.

Why You’ll Love This Recipe

I love how this recipe gives me the full experience of Korean BBQ flavors with minimal effort. The marinade brings out deep umami and caramelized edges on the chicken, while the fresh cabbage adds a satisfying crunch. It’s great for meal prep, family dinners, or build-your-own bowl nights. Plus, it’s totally customizable—I can add kimchi, a fried egg, or gochujang for extra heat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

Boneless, skinless chicken thighs or breasts
Soy sauce
Brown sugar or honey
Sesame oil
Garlic, minced
Ginger, grated
Rice vinegar
Gochujang (Korean chili paste) or red pepper flakes (optional for spice)

For the bowls:

Cooked white rice or brown rice
Green or purple cabbage, shredded
Carrots, julienned (optional)
Scallions, thinly sliced
Sesame seeds
Cucumber slices or pickled radish (optional)
Additional sesame oil or soy sauce for drizzling

Directions

I mix all the marinade ingredients in a bowl, then add the chicken and coat well. I let it marinate for at least 30 minutes (or overnight for deeper flavor).
I heat a skillet or grill pan over medium-high heat and cook the chicken until caramelized and cooked through—about 5–6 minutes per side. I let it rest before slicing.
I prepare the bowls by adding a layer of warm rice, then topping it with the shredded cabbage, carrots, cucumber, and scallions.
I place the sliced chicken over the veggies, drizzle with a bit of sesame oil or soy sauce, and sprinkle sesame seeds on top.
I serve it warm, with optional extra gochujang on the side.

Servings and timing

This recipe serves 4 people.
Total time: About 45 minutes

Prep time: 15 minutes (plus marinating time)
Cook time: 15–20 minutes
Assembly time: 10 minutes

Variations

I sometimes swap the chicken for thinly sliced beef or tofu. For a low-carb version, I serve it over cauliflower rice. I’ve also made this into lettuce wraps instead of rice bowls for something lighter. Adding a soft-boiled or fried egg on top takes it to the next level. If I want a more tangy bite, I add a quick vinegar-based cabbage slaw instead of raw cabbage.

storage/reheating

I store the chicken, rice, and veggies separately in airtight containers in the fridge for up to 4 days. To reheat, I warm the chicken and rice in the microwave or a skillet, then assemble the bowl fresh to keep the cabbage crisp. The marinade also holds up well, making it great for prepping in advance.

FAQs

Can I use store-bought Korean BBQ sauce?

Yes, I use store-bought sauce when I’m in a hurry. I just check the ingredients and add extra garlic or spice if I want more kick.

What’s the best cut of chicken to use?

I like using boneless, skinless thighs because they stay juicy and tender, but breasts work well too—I just make sure not to overcook them.

Can I grill the chicken?

Absolutely. Grilling adds a smoky flavor that pairs perfectly with the sweet and savory marinade. I grill on medium-high heat for about 5 minutes per side.

Is gochujang necessary?

No, but I love the flavor it adds. If I don’t have it, I use a bit of sriracha or crushed red pepper for spice. It’s easy to adjust to my taste.

What kind of rice works best?

I usually use jasmine or short-grain rice, but brown rice or even quinoa works if I want something heartier. Sticky rice also gives a nice texture contrast.

Conclusion

These Korean-Style BBQ Chicken Bowls are one of my favorite ways to enjoy bold flavors in a healthy, customizable, and easy-to-make meal. The tender, flavorful chicken paired with crunchy cabbage and warm rice hits all the right notes. Whether I’m meal prepping or serving a group, it’s a guaranteed crowd-pleaser that never gets old.

Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

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These Korean-Style BBQ Chicken Bowls feature juicy, marinated chicken served over rice with crunchy cabbage, sesame seeds, and fresh toppings. It’s a bold, balanced, and customizable dish that brings Korean BBQ flavor to an easy, everyday meal.

Author: Mayaa
Prep Time: 15 minutes (plus marinating time)
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Grilling or Pan-Frying
Cuisine: Korean-Inspired
Diet: Halal

Ingredients

For the marinade:
1 1/2 lbs boneless, skinless chicken thighs or breasts
1/4 cup soy sauce
2 tbsp brown sugar or honey
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp rice vinegar
1 tbsp gochujang or 1/2 tsp red pepper flakes (optional for spice)
For the bowls:
3 cups cooked white or brown rice
2 cups green or purple cabbage, shredded
1/2 cup carrots, julienned (optional)
2 scallions, thinly sliced
1 tbsp sesame seeds
1/2 cup cucumber slices or pickled radish (optional)
Additional sesame oil or soy sauce for drizzling

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Instructions

In a bowl, mix all marinade ingredients. Add chicken, coat well, and marinate for at least 30 minutes (or overnight).
Heat a skillet or grill pan over medium-high heat. Cook chicken 5–6 minutes per side until caramelized and cooked through. Let rest, then slice.
Assemble bowls by layering rice, cabbage, carrots, cucumber, and scallions.
Top with sliced chicken, drizzle with sesame oil or soy sauce, and sprinkle with sesame seeds.
Serve warm with extra gochujang on the side if desired.

Notes

Substitute chicken with tofu or thinly sliced beef for variation.
Add a soft-boiled or fried egg on top for extra richness.
Use cauliflower rice for a low-carb version.
Swap raw cabbage for a quick vinegar-based slaw for more tang.
Store components separately and reheat before assembling to keep textures fresh.