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Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

If you’re juggling work emails, carpools, and dinner plans, you need a meal that’s fast, forgiving, and insanely tasty. Enter these Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame — a bright, saucy, weeknight lifesaver that hits sweet, savory, and tangy notes in every bite. This Korean-Style BBQ Chicken Bowls recipe is perfect for busy moms, professionals, and anyone who likes big flavor without complicated steps.

Before we dive in, if you love bold chicken dinners, you might also like this smoky twist on a family favorite: Smoky Chipotle BBQ Chicken and Rice Skillet. It’s another go-to for nights when you want comfort without fuss.

Why You’ll Love This Korean-Style BBQ Chicken Bowls

• Quick: From fridge to table in about 30–35 minutes.
• Crowd-pleaser: The balance of sweet and spicy appeals to picky eaters and grown-up palates alike.
• Make-ahead friendly: Sauce and slaw keep well for lunches or busy nights.
• Versatile: Swap chicken for tofu or beef if needed.

Ingredients
Makes 4 bowls

For the chicken and sauce:

• 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
• 2 tablespoons neutral oil (canola or vegetable)
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup low-sodium soy sauce
• 3 tablespoons gochujang (Korean chili paste) — adjust to taste
• 2 tablespoons honey or brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

For the crunchy cabbage and sesame slaw:

• 4 cups shredded green cabbage (about half a small head)
• 1 cup shredded red cabbage (optional but pretty)
• 1 medium carrot, julienned or shredded
• 3 green onions, thinly sliced
• 1 tablespoon sesame seeds, toasted
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon toasted sesame oil
• Salt and black pepper to taste

For the bowls:

• 3 cups cooked jasmine or short-grain rice (or swap with brown rice or cauliflower rice)
• 1 cucumber, thinly sliced (for freshness)
• Optional: kimchi, sliced avocado, lime wedges, extra gochujang

Step-by-step Directions (easy, practical, and flavorful)

1. Prep the rice: Start your rice first so it’s warm when the bowls are ready. Use a rice cooker or follow package directions — about 15–20 minutes for jasmine. Keep warm.

2. Make the slaw: In a large bowl, whisk rice vinegar, soy sauce, honey, and sesame oil. Toss in shredded cabbage, carrots, green onions, and toasted sesame seeds. Season with a pinch of salt and pepper. Let it sit while you cook the chicken — the flavors bloom as it rests.

3. Mix the sauce: In a small bowl, combine soy sauce, gochujang, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger. Stir until smooth. Taste and adjust: more honey if you want sweeter, more gochujang for heat.

4. Cook the chicken: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (don’t overcrowd — cook in batches if needed). Let them brown, about 3–4 minutes per side. Once golden and cooked through, reduce heat to medium-low.

5. Add the sauce: Pour the sauce into the pan, toss to coat the chicken. Let it simmer for 2–3 minutes. Stir in the cornstarch slurry to thicken the sauce slightly; it should cling to the chicken and become glossy.

6. Finish with sesame: Turn off the heat and drizzle the toasted sesame seeds over the chicken. Add a splash more sesame oil if you love that nutty flavor.

7. Assemble the bowls: Divide rice between four bowls. Top with Korean BBQ chicken, a generous scoop of crunchy cabbage and sesame slaw, sliced cucumber, and optional kimchi or avocado. Sprinkle with more sesame seeds and chopped green onions.

8. Serve: Offer lime wedges and extra gochujang at the table so everyone can customize the heat.

Cooking Tips (short, useful, and a little cheeky)

• Chicken thighs are forgiving and stay juicy. If you’re using breasts, don’t overcook — remove when internal temp hits 160°F and let sit to carryover cook to 165°F.
• Make the sauce ahead: It keeps in the fridge for up to a week. Great for turning any protein into Korean BBQ chicken in minutes.
• Want an even simpler dinner? Buy pre-shredded coleslaw mix and toss with the sesame dressing — still delicious, less chopping.
• Don’t skip the cornstarch slurry if you prefer a silky sauce that stays on the chicken like a cozy blanket.
• For an extra charred flavor, finish the chicken under the broiler for 1–2 minutes — but keep an eye on it; sugars can burn fast.

Personal Anecdote (because food is about people)
This recipe was born out of a chaotic week when my sister Patricia and I were juggling a dinner guest list, a toddler who refused vegetables, and a smoke alarm that decided to join the party. I wanted something bright and comforting that wouldn’t take all evening. The crunchy slaw won over our picky eater (who later asked for seconds), and the saucy chicken felt like a warm hug after a long day. Now it’s one of my go-to options when I want food that’s both impressive and effortless.

Serving Suggestions and Swaps

• Vegetables: Stir-fried broccoli or snap peas pair beautifully if you want more veg in the bowl.
• Protein alternatives: Swap chicken for cubed tofu, tempeh, or thinly sliced flank steak.
• Grain swaps: Brown rice, quinoa, or farro work fine for different textures and nutrition.
• Heat level: Lower the gochujang by half for a milder sauce, or add a pinch of red pepper flakes if you prefer more heat.

FAQs (quick answers for common questions)
Q: Can I make this recipe gluten-free?
A: Yes. Use tamari or a gluten-free soy sauce and check your gochujang (some brands contain wheat). The rest is naturally gluten-free.

Q: How long do leftovers keep?
A: Store chicken and slaw separately in airtight containers for up to 3–4 days. Keep rice chilled and reheat gently with a splash of water.

Q: Can I freeze the chicken?
A: You can freeze the cooked chicken (sauce on) for up to 2 months. Thaw overnight in the fridge and reheat in a skillet. The slaw shouldn’t be frozen—make fresh or keep extra dressing on the side.

Q: What can I use instead of gochujang?
A: If you don’t have gochujang, a mix of miso paste + sriracha + a touch of brown sugar can mimic some of the savory-spicy profile, though the flavor will be slightly different.

Pairings and Meal Planning
These bowls work great for meal prep. Make a double batch of sauce and chicken on the weekend and portion into containers with fresh slaw for grab-and-go lunches. For dinner parties, set up a DIY bowl bar so guests can pick their toppings — kimchi, avocado, toasted sesame seeds, and extra gochujang are crowd favorites.

Want more chicken dinner inspiration? Try a sweeter spin for the family with this Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni & Cheese — it’s an indulgent pairing for those nights when comfort food is the mission.

A few final tips before you go

• Taste as you go. Adjust the balance of sweet, salty, and sour to match your mood (and your diners’ preferences).
• Garnish matters. A little fresh green onion or sesame seeds at the end makes the dish look and feel special, even on a Wednesday night.
• Keep extra sauce on hand. It’s wonderful drizzled over rice leftover the next day.

Conclusion

Thanks for cooking along — these Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame are one of those meals that make your kitchen smell like a cozy restaurant and your family happy at the table. If you’re curious how other bowls do their thing, check out the menu at Moon Bowls — Menu for fresh bowl inspiration. And if you want to explore a tried-and-true crunchy slaw technique to perfect the cabbage side, take a look at this detailed Asian Slaw recipe from RecipeTin Eats.

Meta description (150 characters):
Korean-Style BBQ Chicken Bowls are the perfect quick, easy dinner. Sweet, spicy, and crunchy—this chicken bowls recipe will be your new weeknight favorite.