Korean BBQ Chicken and Rice

The first time I made this Korean BBQ chicken and rice, my kitchen smelled like my favorite takeout spot but somehow even better. I had been craving those sweet and savory flavors all week, and decided to just throw everything in one pan instead of ordering delivery. Now it is the meal my friends actually request when they come over for dinner on busy weeknights.

Last winter my sister came over after a terrible day at work and I made this for us both. We stood in the kitchen eating straight from the pan while the steam fogged up my glasses, and she told me it was the first time she had felt relaxed all week. That is when this recipe went from just another dinner to something I make for people who need taking care of.

Ingredients

• 500 g boneless skinless chicken thighs: thighs stay juicier than breast during the long simmer and stand up better to the bold marinade flavors
• 4 tbsp Korean BBQ sauce: bulgogi sauce works perfectly here or use your favorite store bought Korean marinade
• 2 tbsp soy sauce: adds that essential umami depth and saltiness to balance the sweet elements
• 1 tbsp sesame oil: do not skip this because it gives the entire dish that distinctively Korean nutty aroma
• 1 tbsp honey: helps create that beautiful caramelized glaze on the chicken as it cooks
• 2 cloves garlic minced: fresh garlic makes such a difference here compared to garlic powder
• 1 tsp grated fresh ginger: grate it right into your marinade bowl for the most vibrant flavor
• 1 small onion diced: sweet onions work beautifully but yellow onions are perfectly fine too
• 1 red bell pepper sliced: adds a lovely crunch and pop of color against the golden rice
• 1 cup carrots julienned or thinly sliced: matchstick cut carrots cook evenly and look so appetizing in the final dish
• 1 cup jasmine or short grain white rice rinsed: rinsing until the water runs clear prevents gummy rice and helps those grains stay separate
• 2 cups low sodium chicken broth: using low sodium broth lets you control the salt level since the soy sauce adds plenty
• 2 green onions sliced: these add a fresh oniony bite that cuts through the rich sauce
• 1 tbsp toasted sesame seeds: toast them in a dry pan for just a minute until fragrant before sprinkling on top

Instructions

Marinate the chicken:

In a medium bowl combine the chicken with Korean BBQ sauce soy sauce sesame oil honey garlic and ginger. Let it sit for at least ten minutes while you prep your vegetables.

Sear the chicken:

Heat a splash of oil in your large deep skillet over medium high heat. Add the marinated chicken pieces and cook for about three to four minutes until they are lightly browned on the outside.

Add the vegetables:

Toss in the diced onion bell pepper and carrots. Sauté everything together for another two to three minutes until the vegetables start to soften and smell wonderful.

Coat the rice:

Stir in the rinsed rice and mix it thoroughly so every grain gets coated in those flavorful juices at the bottom of the pan.

Simmer the dish:

Pour in the chicken broth and bring everything to a bubble. Turn the heat down to low cover the pan tightly and let it simmer for twenty to twenty five minutes until the rice is tender and has absorbed all the liquid.

Rest and serve:

Remove the skillet from the heat and keep it covered for five minutes. Fluff everything with a fork then top with green onions sesame seeds and serve with kimchi if you have some.

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This has become my go to meal for new parents and friends recovering from surgery because it reheats beautifully and tastes even better the next day. Something about those Korean spices just seems to bloom and deepen overnight.

Making It Your Own

I have played around with this recipe enough to know that the basic formula is incredibly forgiving. Sometimes I throw in whatever vegetables are languishing in my crisper drawer and it always turns out delicious.

Heat It Up Or Cool It Down

The base recipe is family friendly but my partner loves it spicy so I always keep gochujang on the table. You can stir it right into the finished dish or let everyone add their own amount.

Side Dishes That Complete The Meal

While this is absolutely a complete meal on its own I love serving it with simple Korean inspired sides. A crisp cucumber salad dressed with rice vinegar and sesame seeds cuts through the richness perfectly.

• Quick pickled cucumbers take just minutes to make and add such a bright contrast
• Steamed broccoli with a drizzle of sesame oil and sprinkle of salt balances the heavy flavors
• Simple miso soup on the side makes this feel like a complete restaurant style dinner

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There is something so satisfying about a one pan meal that tastes like you spent hours at the stove but really just needed a good lid.

Common Recipe Questions

→ Can I use brown rice instead of white rice?

Brown rice works well but will require additional liquid and longer cooking time, about 45-50 minutes instead of 20-25. Add 1/2 cup more broth and check periodically to prevent burning.

→ What can I substitute for Korean BBQ sauce?

Mix equal parts soy sauce and brown sugar with a splash of rice vinegar, garlic, and sesame oil. Add gochujang for extra depth and heat if desired.

→ Can I make this dish spicier?

Add 1-2 tablespoons of gochujang to the marinade or include sliced Korean chili peppers while sautéing the vegetables. Red pepper flakes also work well.

→ Can I prepare this in advance?

Marinate the chicken up to 24 hours ahead. The complete dish stores well in the refrigerator for 3-4 days and reheats beautifully with a splash of water to refresh the rice.

→ What protein alternatives work in this dish?

Thinly sliced beef bulgogi style, pork shoulder, or firm tofu all adapt well to the marinade and cooking method. Adjust cooking time based on protein choice.

→ Do I need to rinse the rice before cooking?

Yes, rinsing removes excess starch and prevents the rice from becoming gummy. Rinse until the water runs clear for best texture.