If you’ve ever craved a dish that bursts with bold flavors, vibrant textures, and the perfect kiss of spice, you’re going to adore this Korean BBQ Chicken & Kimchi Rice Bowls Recipe. It’s like a celebration in every bite, bringing together tender, juicy chicken coated in savory-sweet Korean BBQ sauce teamed with tangy, fermented kimchi fried rice that sings with every forkful. Whether you’re whipping this up for a weeknight meal or impressing friends over dinner, this recipe balances freshness, spice, and umami in a way that feels both comforting and exciting.
Ingredients You’ll Need
Getting these ingredients on your countertop means you’re just moments away from making a dish that feels complex but is surprisingly straightforward. Each component has a role: the sesame oil adds a toasty nuttiness, kimchi infuses fermented tang and spice, and the soy sauce deepens the savoriness just right.
- 1 lb boneless, skinless chicken thighs or breasts: Thighs offer more juiciness, but breasts work well too if you prefer leaner meat.
- 1/2 cup Korean BBQ sauce: You can use a store-bought sauce or homemade bulgogi sauce to add that signature sweet and savory flavor.
- 1 tbsp sesame oil: Essential for that authentic toasted aroma and mouthfeel in cooking your chicken.
- 3 cups cooked, cooled rice: Day-old rice is best because it’s firmer and less sticky, perfect for stir-frying.
- 1 cup chopped kimchi: The heart of this dish’s flavor; its tanginess brightens every bite.
- 2 tbsp soy sauce: Enhances the salty, umami complexity in the fried rice.
- 1 tbsp sesame oil: Used again to infuse the fried rice with warmth and aroma.
- 2 green onions, sliced: Adds a fresh, mild onion bite and a pop of color; reserve some for garnishing later.
- 2 cloves garlic, minced: Garlic brings depth and a savory sharpness that pairs beautifully with the BBQ sauce.
- Soft-boiled eggs: Optional, but highly recommended for a creamy finishing touch.
- Sesame seeds: For sprinkling on top, adding crunch and a subtle nutty flavor.
How to Make Korean BBQ Chicken & Kimchi Rice Bowls Recipe
Step 1: Cook the Chicken
Start by heating the sesame oil in a skillet over medium heat. Lay in your chicken thighs or breasts and cook for 5 to 6 minutes on each side until they are fully cooked and beautifully golden. During the last few minutes, generously brush the chicken with Korean BBQ sauce, allowing it to caramelize and coat the meat, sealing in those layers of sweet and savory goodness. Once done, slice the chicken into bite-sized pieces that are perfect for topping your bowls.
Step 2: Make the Kimchi Fried Rice
Next, grab another pan and warm the sesame oil on medium heat. Toss in the minced garlic and sliced green onions, cooking them just until fragrant—about one minute. Then stir in the chopped kimchi, kimchi juice, and soy sauce. This combination packs a vibrant punch of flavor and that beloved fermented zing. Add the cooked rice, breaking up any clumps as you stir-fry everything together for 3 to 4 minutes. The rice will soak up all those bold, savory elements while maintaining its texture perfectly.
Step 3: Assemble Your Bowls
Now comes the fun part where your masterpiece comes together! Spoon generous portions of the kimchi fried rice into your serving bowls. Arrange slices of the Korean BBQ chicken on top, drizzle with extra BBQ sauce for good measure, and scatter the reserved green onions for freshness and crunch. If you’re feeling indulgent, top each bowl with a soft-boiled egg—the silky yolk melting right into the rice is pure comfort on a plate.
Korean BBQ Chicken & Kimchi Rice Bowls Recipe Twist
Adding a soft-boiled egg is an absolute game-changer, creating a luscious, creamy texture that balances the spicy and tangy flavors. Don’t underestimate how much this simple addition will elevate your bowl into next-level deliciousness.
Meal Prep Tip
If you plan to enjoy these bowls later, remember to reheat your rice with a splash of water to keep it nice and fluffy, preventing any dryness that can happen with leftovers.
How to Serve Korean BBQ Chicken & Kimchi Rice Bowls Recipe
Garnishes
Visual appeal always enhances the eating experience, and garnishes like toasted sesame seeds and more sliced green onions bring not only texture but vibrant contrast. A drizzle of additional Korean BBQ sauce or a sprinkle of chili flakes can amp up the flavors and heat, making each bowl feel special.
Side Dishes
This recipe holds its own marvelously, but serving it alongside a simple cucumber salad or fresh steamed veggies can provide a refreshing, cooling balance to the rich, spicy flavors. Pickled radishes also pair wonderfully, tying into the fermented notes of kimchi without overwhelming your palate.
Creative Ways to Present
For a fun twist at your next casual get-together, set up a Korean BBQ Chicken & Kimchi Rice Bowls Recipe bar where guests can assemble their bowls with customizable toppings like extra kimchi, eggs, or scallions. Using colorful bowls and serving with chopsticks adds an authentic, inviting vibe that turns mealtime into an experience to savor.
Make Ahead and Storage
Storing Leftovers
This dish stores beautifully in an airtight container in the refrigerator for up to 3 days. Keep the chicken and rice together for convenience but store soft-boiled eggs separately if possible to maintain their perfect texture.
Freezing
While fried rice and chicken both freeze well, it’s best to freeze the components separately. Wrap the chicken tightly and store the kimchi fried rice in portion-sized containers. When ready, thaw overnight in the fridge before reheating for the best flavor and texture retention.
Reheating
To bring leftovers back to life, reheat the rice with a splash of water in a skillet or microwave to prevent dryness. The chicken can be warmed gently in a pan or microwave. If you have a soft-boiled egg stored, it’s best added fresh, but if reheating, do so briefly to avoid overcooking.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine, though thighs tend to be juicier and more forgiving in cooking. Adjust cooking times slightly to keep breasts from drying out.
Is store-bought Korean BBQ sauce as good as homemade?
Store-bought sauces are convenient and flavorful, but homemade bulgogi sauce gives you the chance to tweak sweetness, spice, and garlic levels to your liking. Either option works wonderfully here.
Can I substitute kimchi if I don’t like spicy food?
Kimchi is central to this recipe’s flavor profile, but if spice isn’t your thing, you can use mild fermented cabbage or pickled vegetables to add a similar tang without the heat.
What type of rice is best for this recipe?
Medium or short-grain rice works best since it has the right stickiness for fried rice, and using day-old rice helps prevent a mushy texture during stir-frying.
How long do soft-boiled eggs keep in the fridge?
Soft-boiled eggs can be kept in the refrigerator for up to 2 days. It’s best to peel them just before serving to maintain freshness and texture.
Final Thoughts
This Korean BBQ Chicken & Kimchi Rice Bowls Recipe is genuinely one of those dishes that becomes an instant favorite once you try it. Its bold flavors, ease of preparation, and versatile presentation make it ideal for busy weeknights or special meals with friends. I can’t wait for you to sprinkle on those sesame seeds, drizzle extra sauce, and dig into a bowl that feels both adventurous and incredibly comforting. Happy cooking!
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 Dish
- Method: Stovetop
- Cuisine: Korean
Description
These Korean BBQ Chicken & Kimchi Rice Bowls combine tender, flavorful chicken glazed with sweet and savory Korean BBQ sauce alongside spicy, tangy kimchi fried rice. Perfectly cooked soft-boiled eggs and a sprinkle of sesame seeds complete this vibrant, satisfying meal inspired by Korean flavors, ideal for an easy weeknight dinner or meal prep.
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
Garnishes
- Soft-boiled eggs
- Sesame seeds
Instructions
- Cook chicken: Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add the chicken thighs or breasts and cook for 5–6 minutes on each side until fully cooked through. In the last few minutes of cooking, brush the chicken generously with Korean BBQ sauce to create a sticky, flavorful glaze. Remove the chicken from the pan and slice into strips.
- Make kimchi fried rice: In a separate pan, heat 1 tablespoon sesame oil over medium heat. Add the minced garlic and sliced green onions and cook for about 1 minute until fragrant. Stir in the chopped kimchi, kimchi juice, soy sauce, and the cooked rice. Stir-fry the mixture for 3–4 minutes, ensuring the rice is heated through and infused with the flavors.
- Assemble the bowls: Divide the kimchi fried rice evenly into serving bowls. Top each bowl with sliced Korean BBQ chicken, a drizzle of extra BBQ sauce if desired, and additional sliced green onions for freshness. Add a soft-boiled egg on top for added richness.
- Optional twist: Adding a soft-boiled egg provides a creamy, savory boost that complements the spicy and tangy flavors of the bowl perfectly.
- Meal prep tip: When reheating the rice for leftovers, add a splash of water before warming to keep the rice fluffy and prevent it from drying out.
Notes
- Use day-old rice for the best texture in fried rice; freshly cooked rice can be too moist.
- Chicken thighs provide more juiciness and flavor, but breasts can be used for a leaner option.
- Adjust the amount of kimchi and kimchi juice to taste depending on your spice preference.
- Soft-boiled eggs can be prepared ahead and stored in the fridge for convenience.
- For gluten-free, use gluten-free soy sauce or tamari.
