Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame are a quick, bright meal that mixes sweet-salty chicken with fresh crunchy slaw.

introduction – Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

This dish pairs grilled chicken with a crunchy cabbage salad and sesame for a full meal.
It is simple to make and works for weeknights or meal prep.

You can find other warm, comforting bowls like a curried chicken lentil and rice soup if you want more ideas.

why make this recipe – Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

Make this recipe because it is fast and full of flavor.
It balances protein, grains, and fresh vegetables in one bowl.

• Fast to cook.
• Good for leftovers.
• Fresh crunch with every bite.

how to make Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

Follow simple steps to get great results.
Marinate the chicken, cook it, and toss the slaw while rice cooks.

• Marinate chicken at least 30 minutes for best flavor.
• Grill or pan-sear for a nice char.
• Slice chicken and build bowls with rice and slaw.

If you like another chicken method, try a similar idea in the sheet pan chicken thighs recipe for an oven option.

Ingredients : Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

• 2 cups cooked rice
• 1 pound chicken thighs, boneless and skinless
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 2 cups shredded cabbage
• 1 carrot, julienned
• 2 green onions, sliced
• Sesame seeds for garnish

Directions : Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

• In a bowl, mix soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger to make the marinade.
• Add chicken thighs to the marinade and let sit for at least 30 minutes.
• Grill or pan-sear the chicken until cooked through, about 6-7 minutes per side.
• In a separate bowl, combine shredded cabbage, carrot, and green onions.
• Serve the cooked rice in bowls, topped with sliced grilled chicken, cabbage mixture, and garnish with sesame seeds.

how to serve Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

Serve warm bowls right after you slice the chicken.
Place rice first, add sliced chicken, then top with cabbage slaw and a sprinkle of sesame.

For lower-carb choices, learn swaps for rice in this guide to refined carbohydrates and healthy options.

how to store Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

Store chicken, rice, and slaw separately in airtight containers.
Keep in the fridge up to 3–4 days for best taste.

If you freeze components, note that fresh slaw will lose crunch. For more on storing cooked dishes, see a stew storage idea like this cod, celery, and potato stew article for general tips.

tips to make Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

• Pat chicken dry before marinating for better sear.
• Let cooked chicken rest 5 minutes before slicing to keep juices.
• Toss slaw with a little rice vinegar right before serving to keep it crisp.
• Use a hot pan or hot grill to get a nice char quickly.

variation (if any) – Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

• Swap chicken thighs for chicken breast if you prefer white meat.
• Add a fried egg on top for extra richness.
• Use brown rice, quinoa, or cauliflower rice to change texture and nutrition.
• Mix gochujang into the marinade for more heat.

FAQs – Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

Q: Can I use skin-on chicken?
A: Yes. If you use skin-on, cook skin-side down longer to render fat and get crisp skin.

Q: How long can I marinate the chicken?
A: Marinate 30 minutes to 4 hours. Do not go much longer than 8 hours for best texture.

Q: What tool helps get a good sear?
A: A heavy skillet or grill pan works great. Buy it here.

Q: Can I make this vegetarian?
A: Yes. Use tofu or tempeh marinated the same way and pan-sear until golden.

Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame

A quick and flavorful meal combining sweet-salty chicken with a fresh crunchy cabbage salad and sesame.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Korean

Servings 4 servings

Calories 450 kcal

Ingredients

  

Marinade Ingredients

• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 pound chicken thighs, boneless and skinless

Slaw Ingredients

• 2 cups shredded cabbage
• 1 carrot julienned
• 2 green onions sliced
• Sesame seeds for garnish

Base Ingredients

• 2 cups cooked rice

Instructions

 

Preparation

• In a bowl, mix soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger to make the marinade.
• Add chicken thighs to the marinade and let sit for at least 30 minutes.

Cooking

• Grill or pan-sear the chicken until cooked through, about 6-7 minutes per side.

Slaw Preparation

• In a separate bowl, combine shredded cabbage, carrot, and green onions.

Assembly

• Serve the cooked rice in bowls, topped with sliced grilled chicken, cabbage mixture, and garnish with sesame seeds.

Notes

Pat chicken dry before marinating for better sear. Let cooked chicken rest 5 minutes before slicing to keep juices. Toss slaw with a little rice vinegar right before serving to keep it crisp. Use a hot pan or hot grill to get a nice char quickly.

Keyword BBQ Chicken Bowls, Healthy Bowl, Korean Recipe, Meal Prep, quick meal