Chicken Bulgogi Bowl

Bulgogi, Korean for fire meat, traditionally features thin slices kissed by a sweet-savory marinade. This chicken bowl leans on juicy thighs, grated pear, and a touch of gochujang, piled over rice for an easy weeknight dinner.

Serves 4

Estimate for one serving

• 620 cal
• 38g protein
• 68g carbs
• 22g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 3 tbsp brown sugar
• 1 tbsp gochujang
• 4 cloves garlic cloves
• 1 tbsp fresh ginger
• 1/2 Asian pear or apple
• 1 tbsp sesame seeds
• 4 green onions
• 4 cups cooked white rice
• 1 cup shredded carrots
• 1 cucumber
• 1 tbsp vegetable oil

Instructions

1. 1Cut chicken thighs into thin 1/4-inch strips or bite-size pieces.
2. 2Grate the 1/2 Asian pear (or apple) and the garlic cloves and ginger into a large bowl.
3. 3Add soy sauce, sesame oil, brown sugar, gochujang, and half the sesame seeds to the bowl; whisk until sugar dissolves to make the bulgogi marinade.
4. 4Add sliced chicken to the marinade, toss thoroughly, and let sit 10–15 minutes (or up to 1 hour in fridge).
5. 5While chicken marinates, slice green onions thinly, cut cucumber into thin half-moons, and keep shredded carrots ready. Warm rice if needed.
6. 6Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
7. 7Add marinated chicken in a single layer (discard excess marinade) and cook undisturbed 2–3 minutes until edges caramelize.
8. 8Stir-fry another 3–4 minutes until chicken is fully cooked (165 °F internal) and sauce thickens to glossy coating.
9. 9Remove from heat and sprinkle with remaining sesame seeds and half the green onions.
10. 10Divide warm rice among 4 bowls. Top each with chicken, shredded carrots, cucumber slices, and remaining green onions.
11. 11Serve immediately with extra gochujang or kimchi on the side if desired.