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
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
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.
