Let’s kick off this almost-August week with a gorgeous Korean-inspired meal, shall we? These Chicken Bulgogi Bowls are an addicting blend of spicy/sweet gochujang-marinated and grilled chicken thighs, tangy kimchi, creamy avocado, and refreshing cucumber. Topped with a homemade Creamy Gochujang Sauce, this dish is a feast for both the eyes and the palate.

If you’ve never had it before, Chicken Bulgogi is a popular Korean dish made with thinly sliced chicken that is marinated in a flavorful mixture of soy sauce, sugar, sesame oil, garlic, and gochujang (a spicy red chili paste). The marinated chicken is then grilled or stir-fried until it’s tender and caramelized. This dish is known for its sweet, savory, and slightly spicy taste, and is often served with rice and vegetables. 

Whether you’re a seasoned fan of Korean cuisine or a curious foodie eager to explore new tastes, you’ve got to try this recipe! And of course it’s meal prep friendly – check out my meal prep tips here!

serve it with:

Creamy Gochujang Sauce

This creamy, lightly spicy sauce is a little tangy and sweet too. It’s perfect for dipping chicken in or drizzling over bowls or salads!

recipe

Ingredients and Substitutions

Here’s what you’ll need to recreate these Chicken Bulgogi Bowls at home:

• Chicken – I opted for chicken thighs in this recipe, but you could definitely use chicken breast if you prefer.
• Rice – Jasmine is my go-to rice for bowls like this, but you can go with whatever you prefer or opt for cauliflower rice for something lower carb.
• Kimchi – Kimchi is a fermented Korean side dish with a variety of ingredients, the main one usually being Napa cabbage. Because it’s fermented, it can hit all the flavor notes of spicy, sweet, and sour. If you don’t like kimchi, opt for a quick slaw with fresh purple cabbage, salt, and lime juice instead.
• Cucumber – I love seedless mini cucumbers since they’re so perfectly bite sized when sliced.
• Avocado – Brings some welcome cooling creaminess to the party!
• Creamy Gochujang Sauce – This homemade creamy, lightly spicy sauce is a little tangy and sweet too. It pairs perfectly with the deep umami flavors of the chicken and bright, tangy spiciness of the kimchi.
• Bulgogi marinade – Bulgogi marinades often include a grated pear or kiwi to help tenderize the meat, but I don’t think these chicken thighs really need that (esp. compared to beef). For this marinade I used soy, brown sugar, mirin, gochujang, ginger, sesame oil, and garlic. I sliced the garlic and threw it in rather than mincing it so it wouldn’t stick to the chicken and burn on the grill.

Tips to

Meal Prep This Recipe

• If you want to include chopped avocado, drench it in lime juice before adding it to your meal prep container.
• Divide the cold and hot ingredients into separate compartments.
• Use a meal prep container with removable trays or silicone cups so you can easily take out the stuff that shouldn’t be heated before microwaving. Get the one pictured or try this one.
• Add a dressing container for the Creamy Gochujang Sauce.
• Be careful with the storing the kimchi in plastic or silicone – it stains really easily! The container pictured here is by Rubbermaid Brilliance and didn’t stain.

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Recipe

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Chicken Bulgogi Bowls

Prep: 20 minutes mins

Marinade Time: 2 hours hrs

Cook: 12 minutes mins

Total: 2 hours hrs 32 minutes mins

Servings: 4 servings

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Servings: 4 servings

Ingredients

• ▢ 1 lb boneless, skinless chicken thighs, excess fat trimmed
• ▢ 2/3 cup dry jasmine rice, cooked according to package directions, (124 grams)
• ▢ 2 cups Mother-in-Law's House Kimchi, (448 grams)
• ▢ 1 medium cucumber, sliced thinly, (200 grams)
• ▢ 1 large avocado, diced, (150 grams)
• ▢ 1/4 cup green onions, chopped
• ▢ 1/2 cup Creamy Gochujang Sauce, (4 fl oz)

Bulgogi Marinade

• ▢ 1/4 cup low sodium soy sauce, (2 fl oz)
• ▢ 2 tbsp brown sugar, (27 grams)
• ▢ 2 tbsp mirin, (1 fl oz)
• ▢ 1 tbsp sesame oil, (0.5 fl oz)
• ▢ 1 tbsp gochujang, (0.5 fl oz)
• ▢ 1 tbsp fresh grated ginger, (0.5 fl oz)
• ▢ 2 cloves garlic, sliced, (8 grams)

Instructions

• Add all marinade ingredients to a jar and shake until oil has emulsified. Pour over chicken thighs in a resealable airtight container and toss until chicken is evenly coated. Cover and set aside in refrigerator for at least 30 mins or up to overnight.
• Pre-heat grill to 400°F. Generously oil the grill grates to prevent sticking, then add marinated chicken thighs, allowing excess marinade to drip off before placing on the grill. Grill for approx. 6 minutes per side or until internal temperature of thickest part of chicken thigh reaches 165°F.
• Assemble the bowls by layering rice, kimchi, cucumbers, avocado, and sliced chicken in the bowl. Top with Creamy Gochujang Sauce, green onions, and sesame seeds, if desired.

Tips & Tricks

The overall spice level of this dish is mild as written, but can be made spicier depending on the kimchi you use.

Nutrition Information

Calories: 481kcal (24%), Carbohydrates: 48g (16%), Protein: 26g (52%), Fat: 22g (34%), Cholesterol: 103mg (34%), Sodium: 1277mg (56%), Potassium: 331mg (9%), Fiber: 5g (21%), Sugar: 10g (11%)

WITH RICE

WITHOUT RICE