Korean BBQ Chicken Bowl
Tender marinated chicken thighs glazed in a savory-sweet gochujang sauce, served over rice with crispy edges and topped with cucumber, scallions, and a runny egg. Restaurant-quality flavor in 35 minutes.
- Total time
- 35 min
- Servings
- 2
- Calories
- 682
- Protein
- 48g
Ingredients
- 1 lb (about 4 thighs) chicken thighs, boneless and skinless
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon rice vinegar
- 1.5 tablespoons honey
- 3 tablespoons water
- 1.5 cups cooked short-grain rice
- 2 large eggs
- 1 set cucumber, scallions, and sesame seeds for garnish (optional)
Instructions
- 1
Pat the chicken thighs dry using paper towels, pressing gently all over both sides until no moisture remains on the surface.
- 2
In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon sesame oil, minced garlic, and minced ginger until evenly combined.
- 3
Place the chicken thighs in a large bowl and pour the soy-sesame mixture over them, turning each piece to coat all sides evenly.
- 4
Set a 12-inch skillet over medium-high heat and let it heat until a drop of water sizzles and evaporates on contact, about 2 minutes.
- 5
Add the marinated chicken thighs to the skillet in a single layer without overlapping; they should sizzle loudly immediately.
- 6
Cook without moving them for 5 minutes until the bottom is deep golden brown and releases easily when you gently lift with tongs.
- 7
Flip each thigh and cook the other side for 4 more minutes until also deep golden brown and the center is no longer pink.
- 8
Transfer the cooked chicken to a clean plate and set it aside; do not wash the skillet yet.
- 9
In a small bowl, whisk together 2 tablespoons gochujang, 1 tablespoon rice vinegar, 1.5 tablespoons honey, and 3 tablespoons water until smooth.
- 10
Pour the gochujang glaze into the same skillet over medium heat and stir constantly for 30 seconds until it smells fragrant and deepens in color.
- 11
Return the cooked chicken to the skillet and roll each piece in the glaze until completely coated, about 1 minute.
- 12
Reduce heat to medium-low and simmer for 2 minutes until the glaze thickens slightly and coats the chicken like a shiny gloss.
- 13
Divide the cooked rice evenly between two bowls, mounding it in the center of each.
- 14
Heat the same skillet over medium heat; crack both eggs into it and cook undisturbed until whites are set but yolks still jiggle, about 4 minutes.
- 15
Divide the glazed chicken between the two bowls, placing the pieces to one side of the rice.
- 16
Carefully slide one fried egg onto the top of the rice in each bowl, so the runny yolk sits in the center.
- 17
If using garnishes, thinly slice cucumber lengthwise into matchsticks, slice scallions crosswise into thin rings, and scatter both over the top along with sesame seeds.
Tools you’ll need
- 12-inch skillet
- paper towels
- small bowl
- whisk
- large bowl
- tongs
- clean plate
- two serving bowls
- knife and cutting board (for garnish)
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