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
Scale
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.
