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Close up shot of mahogany glazed chicken chunks with sesame seeds and scallions in a white bowl. (Korean BBQ Chicken Bowls)

Korean BBQ Chicken Bowls with Glossy Mahogany Glaze and Fresh Veggies

These Korean BBQ Chicken Bowls feature tender, seared chicken breast coated in a thick, dark amber savory glaze. Served over fluffy jasmine rice with crisp julienned carrots and sliced cucumbers for a perfect 30-minute restaurant-quality meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Korean-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breast cut into 1-inch chunks
  • 1.5 cups jasmine rice dry weight
  • 1/2 cup soy sauce low sodium preferred
  • 1/3 cup brown sugar packed
  • 1 tbsp cornstarch for thickening
  • 3 cloves garlic minced
  • 1 tbsp ginger freshly grated
  • 2 large carrots julienned
  • 1 medium English cucumber thinly sliced
  • 2 tbsp white sesame seeds toasted
  • 3 stalks scallions finely chopped

Equipment

  • 1 Heavy-Bottomed Skillet Cast iron or stainless steel preferred for searing.
  • 1 Chef's knife or mandoline For julienning carrots and slicing cucumbers.

Method
 

Preparation
  1. Rinse jasmine rice until water is clear. Combine with water and salt, simmer for 15 minutes until fluffy.
  2. Whisk soy sauce, brown sugar, rice vinegar, sesame oil, and cornstarch in a bowl until smooth.
Cooking
  1. Sear chicken chunks in a hot skillet with oil until deep mahogany caramelized edges form.
  2. Add garlic and ginger, then pour in sauce. Stir until the sauce thickens into a glossy, dark amber glaze.
Assembly
  1. Layer rice, then chicken. Garnish with sesame seeds and scallions. Add raw carrots and cucumbers to the side.

Notes

Pat the chicken completely dry before searing for the best crust.
Store raw veggies separately from the hot rice and chicken to keep them crisp.