If you are craving a dish that bursts with bold flavors and comforting textures, the Korean BBQ Chicken & Kimchi Rice Bowls Recipe is your new go-to. This recipe perfectly blends tender, sweet-savory Korean BBQ chicken with the tangy crunch of kimchi fried rice, creating a harmony of tastes that is both satisfying and exciting. It’s an effortless way to bring a little taste of Korea right into your kitchen, with every bite delivering a delightful medley of smoky, spicy, and umami goodness.
Ingredients You’ll Need
Gathering the ingredients for this Korean BBQ Chicken & Kimchi Rice Bowls Recipe is a breeze because each one plays an essential role. From the juicy chicken thighs soaking up the BBQ sauce to the vibrant kimchi that adds that signature punch, these simple components come together beautifully to create a dish that’s memorable and full of character.
- 1 lb boneless, skinless chicken thighs or breasts: Thighs offer juiciness while breasts are leaner, both absorb marinades brilliantly.
- 1/2 cup Korean BBQ sauce: Opt for a quality store-bought sauce or homemade bulgogi sauce for that authentic, deep flavor.
- 1 tbsp sesame oil: Adds a toasty richness that’s essential to Korean cooking.
- 3 cups cooked, cooled rice: Day-old rice works best to achieve that perfect fried rice texture.
- 1 cup chopped kimchi: Provides a spicy, tangy crunch that livens up the rice.
- 2 tbsp kimchi juice: Intensifies the kimchi flavor and adds moisture to the fried rice.
- 2 tbsp soy sauce: Balances saltiness and enhances umami depth.
- 2 green onions, sliced: Freshness and mild onion bite complement the rich components.
- 2 cloves garlic, minced: Brings warmth and savory notes to the dish.
- Soft-boiled eggs: A creamy addition that elevates the bowl’s texture and flavor.
- Sesame seeds: Sprinkle on top for nutty crunch and appealing presentation.
How to Make Korean BBQ Chicken & Kimchi Rice Bowls Recipe
Step 1: Cooking the Chicken
Heat the sesame oil in a skillet over medium heat. Add the chicken thighs or breasts and cook them for about 5 to 6 minutes on each side until they reach a juicy, golden-brown perfection. In the final moments of cooking, generously brush the chicken with Korean BBQ sauce to glaze it with that unforgettable sweet and smoky flavor. Once cooked, slice the chicken into bite-sized pieces for easy bowl assembly.
Step 2: Preparing the Kimchi Fried Rice
In a separate pan, warm another tablespoon of sesame oil. Sauté the minced garlic and sliced green onions for about a minute until fragrant. Stir in the chopped kimchi and its juice, followed by the soy sauce. Then add the cooled rice, stir-frying everything together for 3 to 4 minutes until the rice is heated through and nicely coated with the savory, spicy mixture. The kimchi infuses the rice with a vibrant punch, making every bite exciting.
Step 3: Assembling the Bowls
Divide the kimchi fried rice evenly into serving bowls. Top each portion with the sliced Korean BBQ chicken and a drizzle of extra BBQ sauce for that extra flavor kick. Scatter some green onions over the top for a fresh contrast and garnish with a sprinkle of sesame seeds. To finish, add a soft-boiled egg for a luscious, creamy boost that perfectly complements the spices in the bowl.
Step 4: Adding a Creamy Twist
The soft-boiled egg is an optional but highly recommended addition. When you break into it, the silky yolk mixes with the kimchi rice and BBQ chicken, creating a luxurious texture and mellow richness that balances the heat and bold flavors.
Step 5: Meal Prep Tips for Delicious Leftovers
If you’re making the Korean BBQ Chicken & Kimchi Rice Bowls Recipe ahead of time, reheat the rice with a splash of water in a skillet or microwave, so it remains fluffy rather than dry. This bowl is great for quick lunches or dinners any day of the week.
How to Serve Korean BBQ Chicken & Kimchi Rice Bowls Recipe
Garnishes
Fresh garnishes can truly elevate your serving. Alongside the classic sliced green onions and sesame seeds, consider a drizzle of spicy mayo or adding a handful of fresh cilantro for brightness and a burst of herbaceous flavor. These toppings bring freshness and texture, making each bowl uniquely yours.
Side Dishes
Pair your bowls with classic Korean sides like pickled radish, steamed vegetables, or a crisp cucumber salad. These lighter options provide textural variety and help balance the boldness of the BBQ chicken and kimchi rice without overwhelming the palate.
Creative Ways to Present
For a fun twist, serve your Korean BBQ Chicken & Kimchi Rice Bowls Recipe in mini stone bowls to keep the warmth locked in. You can also layer the ingredients in mason jars for an eye-catching presentation perfect for picnics or meal prepping. Adding nori strips or a sprinkle of crushed peanuts adds a surprising crunch that keeps things interesting.
Make Ahead and Storage
Storing Leftovers
Store leftover Korean BBQ chicken and kimchi fried rice in airtight containers in the refrigerator. They will keep well for up to 3 days, making this recipe perfect for leftovers that stay vibrant and flavorful.
Freezing
If you want to freeze portions, it’s best to freeze the chicken and rice separately. Store in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating to preserve textures.
Reheating
For best results, reheat the rice in a skillet with a splash of water to prevent it from drying out, and warm the chicken gently in the microwave or stovetop to keep it tender. Adding a fresh sprinkle of green onions after reheating brightens the dish.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine, especially if you prefer leaner meat. Just be careful not to overcook them so they stay juicy and flavorful.
Is it possible to make the Korean BBQ sauce from scratch?
Yes! Homemade bulgogi or Korean BBQ sauces typically include soy sauce, brown sugar, garlic, sesame oil, and sometimes grated pear for sweetness. Making your own allows control over sweetness and spice levels.
What can I substitute if I don’t have kimchi?
If kimchi isn’t available, you can substitute with sauerkraut or pickled vegetables for a tangy crunch, though the authentic Korean kick of kimchi can’t be fully replicated.
How spicy is this Korean BBQ Chicken & Kimchi Rice Bowls Recipe?
The spice level is moderate mainly from kimchi and the BBQ sauce, which is typically mildly sweet and savory. You can adjust spice by adding gochujang or extra chili flakes if you like it hotter.
Can this recipe be made vegetarian or vegan?
With some tweaks, yes! Replace chicken with tofu or seitan and use a vegan Korean BBQ sauce. Just swap eggs for avocado slices or vegan mayo for creaminess.
Final Thoughts
This Korean BBQ Chicken & Kimchi Rice Bowls Recipe captures the heart of Korean flavors in a bowl that is both easy and exciting to make. Whether it’s a weeknight dinner or a weekend treat, you’ll fall in love with how the tender chicken, zesty kimchi fried rice, and creamy egg come together in perfect harmony. Give it a try and watch it become a new favorite in your recipe rotation!
Print
Korean BBQ Chicken & Kimchi Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Description
A flavorful Korean BBQ Chicken and Kimchi Rice Bowl featuring tender chicken thighs brushed with savory Korean BBQ sauce, served over spicy kimchi fried rice with garlic, green onions, and a soft-boiled egg for a perfect balance of textures and tastes ideal for a quick and satisfying meal.
Ingredients
Chicken
- 1 lb boneless, skinless chicken thighs or breasts
- 1/2 cup Korean BBQ sauce (store-bought or homemade bulgogi sauce)
- 1 tbsp sesame oil
Kimchi Fried Rice
- 3 cups cooked, cooled rice (day-old works best)
- 1 cup chopped kimchi
- 2 tbsp kimchi juice
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions, sliced (reserve some for garnish)
- 2 cloves garlic, minced
Toppings
- Soft-boiled eggs
- Sesame seeds
Instructions
- Cook chicken: Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add the chicken thighs or breasts and cook for 5 to 6 minutes on each side until fully cooked through. During the last few minutes of cooking, brush the chicken generously with the Korean BBQ sauce to glaze the meat. Once cooked, remove from heat and slice the chicken into strips.
- Make fried rice: In a separate pan, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and sliced green onions and sauté for about 1 minute until fragrant. Stir in the chopped kimchi, kimchi juice, and soy sauce, mixing well. Add the cooked rice and stir-fry the mixture for 3 to 4 minutes until heated through and evenly combined with the kimchi mixture.
- Assemble bowls: Divide the kimchi fried rice evenly into serving bowls. Top each bowl with sliced Korean BBQ chicken, a drizzle of extra Korean BBQ sauce if desired, and the reserved green onions for garnish.
- Finish with toppings: Place a soft-boiled egg on top of each bowl for a creamy, savory boost, and sprinkle with sesame seeds to enhance flavor and presentation.
- Meal prep tip: When reheating leftovers, add a splash of water to the rice and heat gently to keep it fluffy and moist rather than dry.
Notes
- Day-old rice is recommended for the fried rice to achieve the best texture and prevent clumping.
- Use skinless chicken thighs for more flavor and juiciness, but chicken breasts can be used for a leaner option.
- Adjust the amount of kimchi and kimchi juice to control the spice level of the fried rice.
- Soft-boiled eggs add a creamy texture and balance the spicy and savory flavors; cooking time is about 6–7 minutes in boiling water, then immediately cooled.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated as noted above.
