This Chicken Bulgogi Rice Bowl is a Korean barbecue recipe made of thinly sliced chicken marinated in a flavourful bulgogi sauce. Served with steamed rice and stir-fry vegetables. It’s so quick and easy to make! Ready in 30 minutes! Perfect dinner recipe for a busy weeknight!
This chicken bulgogi rice bowl recipe is one of my go-to recipes if I need to make a quick dinner after coming home from work. Even though I don’t have enough time to marinate the chicken, cooking this in a skillet is a great way to let the chicken absorb the bulgogi marinade.
How to make Chicken Bulgogi Rice Bowl
In a small bowl, mix all the bulgogi marinade ingredients. Add the sliced chicken and marinate for at least 30 minutes or overnight. You can cook the rice first or while preparing other ingredients.
If you are short of time it can be marinated in just 15 minutes if cooked in a skillet. The thinly sliced chicken will absorb and be coated with the flavourful bulgogi marinade as it cooks.
For the best flavourful result, make ahead and marinate overnight and you can make this dinner in under 30 minutes!
For the stir-fry vegetables. In a hot wok, add the vegetable oil and saute the onion for a minute. Add the rest of the vegetables and stir-fry for a minute or two. Season with salt and pepper, or add stir-fry sauce. Add on top of the rice, in a bowl.
To cook the chicken bulgogi in a skillet. Add the marinated chicken to a hot wok or skillet with vegetable oil and cook for about 5 minutes. If desired, add more sesame seeds.
To Serve. Add the cooked chicken to the rice bowl with the stir-fry vegetables. Garnish with chopped green onion and sesame seeds.
To Store
The marinated (raw chicken) and cooked chicken bulgogi freezes well. You can freeze for up to 4 months in a sealed container.
More Weeknight Dinner Ideas
Filipino Chicken Stew-Afritada
Chicken Bulgogi Rice Bowl
Watch How to Make It
Equipment
- Wok
Ingredients
- 250 g chicken thighs boneless/skinless or chicken breast
- 1 tbsp vegetable oil
- 1 tsp sesame seeds ½ tsp for garnish
- 1 to 2 cups rice cooked steamed
Bulgogi marinade
- 1 tbsp soy sauce low sodium
- 1 tbsp brown sugar or honey
- 1 tsp Gochujang Korean red pepper paste, more or less depending on your heat level.
- ½ tsp rice vinegar
- ½ tsp tahini or ground sesame seeds
- ½ tsp sesame oil
- 1 tsp ginger grated
- 1 clove garlic minced
Stir-fry Bean sprouts
- 1 tbsp vegetable oil
- ½ onion sliced
- 50 g cabbage thinly sliced
- 50 g carrot julienned
- 100 g bean sprouts
- 1 stalk green onion chopped for garnish
- Salt and pepper to taste
Instructions
- In a small bowl, mix all the bulgogi marinade ingredients. Add the chicken and marinate for at least 30 minutes or overnight.
- In a hot wok, add the vegetable oil and saute the onion for a minute. Add the rest of the vegetables and stir-fry for a minute or two. Season with salt and pepper, or add stir-fry sauce. Add on top of a rice bowl.
- Cook the marinated chicken in a hot wok with vegetable oil for about 5 minutes. If desired, add more sesame seeds.
- Add the cooked chicken to the rice bowl with the stir-fry vegetables. Garnish with chopped green onion and sesame seeds.
