Bulgogi Chicken and Rice Bowls
Bulgogi Chicken and Rice Bowls
Ingredients
For the Bulgogi Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/4-inch thick pieces
- 1/4 cup soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon sesame oil
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup yellow onion, thinly sliced
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil, for cooking
For the Rice
- 1 1/2 cups long-grain white rice, rinsed
- 2 1/4 cups water
- 1/2 teaspoon salt
For the Gochujang Aioli
- 1/2 cup mayonnaise
- 1 tablespoon gochujang, or more, to taste
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 teaspoon honey
For Assembly and Toppings
- 1 cucumber, sliced thinly
- 1 lime, cut into wedges
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the sliced chicken thighs with soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, sliced yellow onion, and black pepper. Mix well to ensure all chicken is coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min
- 2
While the chicken marinates, prepare the rice. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min
- 3
Prepare the gochujang aioli. In a small bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, and honey until smooth. Taste and adjust gochujang or honey to your preference.
⏱️ 5 min
- 4
Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-5 minutes per side, or until the chicken is cooked through, browned, and slightly caramelized. The sauce will thicken as it cooks.
⏱️ 15 min
- 5
To assemble the bowls, divide the cooked rice among four serving bowls. Top each with a generous portion of the bulgogi chicken. Arrange sliced cucumber alongside the chicken.
⏱️ 5 min
- 6
Drizzle each bowl with the prepared gochujang aioli. Garnish with toasted sesame seeds and sliced green onions. Serve immediately with lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bulgogi Chicken and Rice Bowls
For the Bulgogi Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/4-inch thick pieces
- 1/4 cup soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon sesame oil
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup yellow onion, thinly sliced
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil, for cooking
For the Rice
- 1 1/2 cups long-grain white rice, rinsed
- 2 1/4 cups water
- 1/2 teaspoon salt
For the Gochujang Aioli
- 1/2 cup mayonnaise
- 1 tablespoon gochujang, or more, to taste
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 teaspoon honey
For Assembly and Toppings
- 1 cucumber, sliced thinly
- 1 lime, cut into wedges
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the sliced chicken thighs with soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, sliced yellow onion, and black pepper. Mix well to ensure all chicken is coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min - 2
While the chicken marinates, prepare the rice. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min - 3
Prepare the gochujang aioli. In a small bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, and honey until smooth. Taste and adjust gochujang or honey to your preference.
⏱️ 5 min - 4
Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-5 minutes per side, or until the chicken is cooked through, browned, and slightly caramelized. The sauce will thicken as it cooks.
⏱️ 15 min - 5
To assemble the bowls, divide the cooked rice among four serving bowls. Top each with a generous portion of the bulgogi chicken. Arrange sliced cucumber alongside the chicken.
⏱️ 5 min - 6
Drizzle each bowl with the prepared gochujang aioli. Garnish with toasted sesame seeds and sliced green onions. Serve immediately with lime wedges on the side.
⏱️ 5 min