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Overhead view of Korean BBQ Chicken Bowls with mahogany soy-ginger glaze and fresh julienned carrots.

Korean BBQ Chicken Bowls with Dark Mahogany Glaze

These Korean BBQ Chicken Bowls feature charred chicken glazed in a dark mahogany soy-ginger sauce, served over steamed white rice with crunchy julienned vegetables and a creamy spicy mayo drizzle.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian Fusion, Korean-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 lbs Boneless Skinless Chicken Thighs Cut into 1-inch chunks
  • 1/2 cup Low-Sodium Soy Sauce 120ml
  • 1/4 cup Brown Sugar 50g
  • 1 tbsp Fresh Ginger Grated
  • 2 tbsp Rice Vinegar 30ml
  • 2 cups White Rice Steamed
  • 1 cup Purple Cabbage Shredded
  • 2 medium Carrots Julienned
  • 1 large Cucumber Thinly sliced
  • 1/4 cup Mayonnaise Preferably Kewpie
  • 1 tbsp Sriracha 15ml

Equipment

  • 1 Cast Iron Skillet Essential for achieving a heavy char.
  • 1 Rice Cooker For perfect steamed white rice.

Method
 

Cook the Chicken
  1. Pat chicken dry and sear in a hot skillet with oil until a heavy dark char forms on all sides.
  2. Add soy sauce, brown sugar, ginger, and vinegar to the pan. Simmer until the sauce reduces to a dark mahogany glaze.
Assemble Bowls
  1. Place a portion of steamed white rice in the bottom of each ceramic dish.
  2. Arrange the glazed chicken, shredded cabbage, carrots, and cucumbers in separate sections on top of the rice.
  3. Drizzle with spicy mayo ribbons and garnish with sesame seeds and green onions.

Notes

Ensure chicken is patted dry for the best char.
Toast sesame seeds for extra nuttiness.