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A close-up overhead shot of a white ceramic bowl filled with Korean BBQ Chicken Bowls showing charred chicken edges and glossy sauce.
FL Recipes

Korean BBQ Chicken Bowls with Sticky Mahogany Glaze and Fresh Slaw

These Korean BBQ Chicken Bowls feature juicy charred chicken thighs coated in a glossy mahogany glaze, served over fluffy jasmine rice with crisp julienned carrots and fresh cucumbers for a perfectly balanced meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Korean-Inspired
Calories: 585
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 2 cups (370g) Jasmine Rice Rinsed thoroughly
  • 2.5 cups (600ml) Water For cooking rice
  • 1.5 lbs (680g) Chicken Thighs Boneless, skinless, cut into bite-sized chunks
  • 1 tbsp (15ml) Neutral Oil For searing
  • 1/2 cup (120ml) Soy Sauce
  • 1/4 cup (50g) Brown Sugar Packed
  • 1 tbsp (15g) Gochujang Korean chili paste
  • 1 tbsp (15g) Fresh Ginger Grated
  • 1 tbsp (15g) Fresh Garlic Minced
  • 1 tbsp (15ml) Toasted Sesame Oil
  • 1 tsp (5g) Cornstarch Mixed with 1 tbsp water
  • 2 medium Carrots Julienned
  • 1 large English Cucumber Thinly sliced
  • 3 Green Scallions Finely chopped
  • 1 tbsp (9g) Toasted White Sesame Seeds For garnish

Equipment

  • 1 Cast Iron Skillet Essential for achieving charred edges.
  • 1 Medium Pot For steaming jasmine rice.
  • 1 Chef's Knife For julienning carrots.

Method
 

Prepare the Rice
  1. Rinse jasmine rice until water is clear. Combine rice, 2.5 cups water, and salt in a pot. Bring to a boil.
  2. Reduce heat to low, cover, and cook for 15 minutes. Fluff with a fork and keep covered until assembly.
Cook the Chicken
  1. Heat oil in a cast iron skillet over medium-high heat. Pat chicken dry and sear until charred edges form (3-4 mins). Flip and cook 3 mins more.
  2. Pour in glaze mixture and cornstarch slurry. Stir until sauce becomes a thick, glossy mahogany color and coats the chicken.
Assembly
  1. Fill one half of a bowl with jasmine rice. Top the other half with the glazed chicken. Arrange julienned carrots and cucumbers neatly.
  2. Sprinkle with chopped scallions and toasted sesame seeds.

Nutrition

Calories: 585kcalProtein: 38gFat: 22gFiber: 4g

Notes

Pat the chicken completely dry before searing to ensure you get the charred edges.
Store vegetables separately to maintain their crunch for meal prep.
Keyword Jasmine Rice Bowl,Korean BBQ Chicken Bowls,Sticky Chicken

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