Want Delicious High Protein Meals? Try This Korean Bbq Chicken Rice Bowls
Want Delicious High Protein Meals? Try This Korean BBQ Chicken Rice Bowls is a easy Korean recipe that serves 4. 485 calories per serving. Recipe by Jalalsamfit on YouTube.
Prep: 20 min | Cook: 40 min | Total: 1 hr 10 min
Cost: $7.33 total, $1.83 per serving
Ingredients
- 1.5 lb Boneless Chicken Thighs (Trimmed of excess fat)
- 1 tsp Black Pepper (Freshly ground)
- 2 tbsp Garlic and Ginger Paste (Store‑bought or homemade)
- 2 tbsp Gochujang (Korean chili paste)
- 1 tbsp Sriracha (Thai chili sauce)
- 1 tbsp Sesame Seeds (Toasted)
- 3 tbsp Soy Sauce (Regular or low‑sodium)
- 2 Cucumbers (Medium, thinly sliced)
- 0.5 tsp Salt (Fine sea salt)
- 1 clove Fresh Garlic (Minced)
- 1 tsp Honey (Light honey)
- 1 tbsp Rice Vinegar
- 0.5 tsp Red Pepper Flakes
- 2 cup Cooked Rice (White or brown rice, cooked)
- 2 Green Onions (Chopped, optional garnish)
Instructions
Marinate Chicken
In a mixing bowl combine the chicken thighs, black pepper, garlic‑ginger paste, gochujang, sriracha, sesame seeds, and soy sauce. Toss until every piece is evenly coated. Let the mixture sit for at least 15 minutes, or refrigerate up to overnight for deeper flavor.
Time: PT20M
Make Cucumber Salad
Thinly slice the cucumbers on a cutting board. Place them in a bowl, sprinkle with salt, then add minced fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes, and a splash of soy sauce. Toss well and let sit for 5 minutes to draw out excess moisture.
Time: PT10M
Cook Rice
Rinse 1 cup of rice until water runs clear. Combine with 2 cups water in a pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes before fluffing.
Time: PT20M
Bake Chicken
Preheat the oven to 400°F. Arrange the marinated chicken thighs in a single layer on the sheet pan. Bake for 20 minutes, flipping halfway through, until the exterior is golden brown and the internal temperature reaches 165°F.
Time: PT20M
Temperature: 400°F
Cube Chicken
Remove the baked chicken from the pan, let rest for 5 minutes, then cut into bite‑size cubes.
Time: PT5M
Assemble Bowls
Divide the cooked rice among four bowls. Top each with a generous scoop of cucumber salad, then add the chicken cubes. Garnish with extra sesame seeds and chopped green onions if desired. Serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 485
- Protein
- 35g
- Carbohydrates
- 45g
- Fat
- 15g
- Fiber
- 3g
Dietary info: High Protein, Gluten‑Free if using tamari, Dairy‑Free, Low Calorie
Allergens: Soy, Sesame, Honey
Ingredient Substitutions
- Instead of Boneless Chicken Thighs: Boneless Chicken Breast
- Instead of Black Pepper: White Pepper
- Instead of Garlic and Ginger Paste: Minced garlic + grated ginger
- Instead of Gochujang: Korean chili paste alternative, Sriracha mixed with miso
- Instead of Sriracha: Chili garlic sauce
- Instead of Sesame Seeds: Toasted pepitas
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Cucumbers: Zucchini
- Instead of Salt: Kosher salt
- Instead of Fresh Garlic: Garlic powder
- Instead of Honey: Maple syrup
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Red Pepper Flakes: Cayenne pepper
- Instead of Cooked Rice: Quinoa, Cauliflower rice
- Instead of Green Onions: Chives
Equipment Needed
- Sheet Pan
- Oven
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Spoons
- Spatula
- Storage Container
- Rice Cooker (optional)
Critical Steps — Do Not Skip
- Marinating the chicken thoroughly
- Cooking chicken to an internal temperature of 165°F
- Slicing cucumbers thinly for texture
- Balancing the spicy‑sweet dressing of the cucumber salad
Chef Tips from the Video
- Add a splash of toasted sesame oil to the cucumber dressing for extra depth.
- For extra heat, increase the gochujang or add a pinch of extra red pepper flakes.
- Use a mandoline to achieve uniform cucumber slices quickly.
Troubleshooting
Chicken turns out dry.
Do not over‑bake; check internal temperature at 15 minutes and remove when it reaches 165°F. Let the chicken rest before cutting.
Cucumber salad is watery.
Salt the cucumbers, let them sit 5‑10 minutes, then pat dry with paper towels before mixing the dressing.
Rice is mushy.
Rinse the rice thoroughly before cooking and use the correct water‑to‑rice ratio (1:2). Let rice rest uncovered for a few minutes after cooking.
Storage
Refrigerator: Chicken, cucumber salad, and rice each store in airtight containers for up to 4 days.
Freezer: Cooked chicken cubes freeze well for up to 2 months; thaw before reheating.
Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken overnight for maximum flavor.
- Prepare the cucumber salad ahead and keep it refrigerated; it stays crisp for up to 5 days.
- Cook a larger batch of rice and reheat portions as needed.
- Store chicken and salad in separate containers to prevent sogginess.
Frequently Asked Questions
What is the cultural significance and history of Korean BBQ chicken rice bowls in Korean cuisine?
Korean BBQ chicken, often marinated in gochujang and grilled, reflects Korea’s love for bold, spicy flavors. Serving it over rice with fresh side salads is a classic Korean "bap" (rice) meal that balances heat, sweetness, and crunch.
What are the traditional regional variations of Korean BBQ chicken in South Korea?
In the southern region, especially Jeolla Province, chicken may be marinated with fermented soybean paste (doenjang) for a deeper umami. In Seoul, a sweeter gochujang‑based glaze is common, while the east often adds pear puree for tenderness.
How is a Korean BBQ chicken rice bowl traditionally served in Korean households?
It is typically served in a stone bowl (dolsot) with a side of kimchi, pickled radish, and a small bowl of soup. The chicken is placed on top of hot rice, allowing the rice to crisp slightly at the bottom.
What occasions or celebrations is Korean BBQ chicken rice bowl traditionally associated with in Korean culture?
While not tied to a specific holiday, Korean BBQ chicken is a popular weekend family meal and is often prepared for gatherings, birthdays, and casual get‑togethers because it can be cooked quickly and shared communally.
What authentic ingredients are essential for Korean BBQ chicken rice bowls versus acceptable substitutes?
Key authentic ingredients include gochujang, Korean sesame oil, and Korean soy sauce (ganjang). Substitutes can be sriracha for extra heat, tamari for gluten‑free soy sauce, and regular sesame seeds if toasted Korean sesame seeds are unavailable.
What are the most common mistakes to avoid when making Korean BBQ chicken rice bowls at home?
Common errors include over‑marinating which can make the chicken mushy, overcrowding the pan which prevents browning, and under‑seasoning the cucumber salad. Also, not letting the chicken rest before cutting leads to dry bites.
Why does this recipe use both gochujang and sriracha instead of only one hot sauce?
Gochujang provides a deep, fermented sweetness and umami, while sriracha adds bright garlic heat. Together they create a balanced, layered spiciness that mimics traditional Korean BBQ sauces.
Can I make the Korean BBQ chicken rice bowls ahead of time and how should I store them?
Yes. Marinate the chicken overnight, bake it, and store the chicken, cucumber salad, and cooked rice in separate airtight containers in the refrigerator for up to 4 days. Reheat the chicken and rice before assembling.
What texture and appearance should I look for when the chicken is done cooking?
The chicken should be golden‑brown on the outside with a glossy glaze, and an internal temperature of 165°F. When cut, the meat should be juicy and slightly pink‑white, not dry or stringy.
What does the YouTube channel Jalalsamfit specialize in?
The YouTube channel Jalalsamfit focuses on high‑protein, quick‑prep meals and fitness‑friendly recipes, often featuring Asian-inspired flavors and meal‑prep techniques for busy lifestyles.
How does the YouTube channel Jalalsamfit's approach to Korean cooking differ from other Korean cooking channels?
Jalalsamfit emphasizes protein density, calorie control, and meal‑prep convenience, adapting traditional Korean dishes with lean meats and streamlined steps, whereas many Korean channels focus on authentic techniques without calorie considerations.
Last updated: August 31, 2026
