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Recipe
Korean BBQ Chicken Bowl
Serves
25 servings
Total Time
105 minutes | + Marinating and pickling time
Prep Time
60 minutes
Cook Time
45 minutes
About
Fire-charred chicken thighs are glazed with Kikkoman® Gluten-Free Korean BBQ Sauce and served over sesame-scallion rice with rice vinegar pickled vegetables, traditional kimchi, charred pineapple, and a crispy Sesame Panko Chili Crunch. This customizable bowl balances smoky-sweet Korean BBQ flavor with acidity, fermented heat, caramelized fruit, and crunchy texture for a bold college and university dining format.
Recipe created in partnership with Chef Matthew Ward.
Ingredients
Korean BBQ Chicken:
9 pounds boneless, skinless chicken thighs, trimmed
3 cups Kikkoman® Gluten-Free Korean BBQ Sauce, for marinade
1 cup Kikkoman® Rice Vinegar
½ cup water
½ cup neutral oil
¼ cup fresh garlic, minced
¼ cup fresh ginger, minced
2 tablespoons Gochugaru or Korean chili flakes
2 cups Kikkoman® Gluten-Free Korean BBQ Sauce, for glazing and finishing
Sesame-Scallion Rice:
3 pounds jasmine rice or medium-grain white rice, raw
Water, as needed for cooking rice
1 tablespoon kosher salt
2 cups scallions, thinly sliced
½ cup toasted sesame seeds
¼ cup neutral oil
Rice Vinegar Pickled Vegetables:
1½ pounds Persian cucumbers, sliced into half-moons
1¼ pounds carrots, julienned
½ pound red onion, thinly sliced
2 cups Kikkoman® Rice Vinegar
1 cup water
¾ cup granulated sugar
2 tablespoons kosher salt
Charred Pineapple & Kimchi:
3 pounds fresh pineapple, peeled, cored, and cut into chunks
2 tablespoons neutral oil
1 teaspoon kosher salt
½ cup Kikkoman® Gluten-Free Korean BBQ Sauce
2 pounds prepared napa cabbage kimchi, drained and roughly chopped
Sesame Panko Chili Crunch:
12 ounces Kikkoman® Gluten-Free Panko
1 cup neutral oil
1 cup toasted white and black sesame seeds
¼ cup Gochugaru or Korean chili flakes
2 tablespoons granulated garlic
1 tablespoon onion powder
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 cup crispy garlic or crispy shallots, optional
Directions
- Marinate the chicken:
- In a large nonreactive container, whisk together Kikkoman Gluten-Free Korean BBQ Sauce, Kikkoman Rice Vinegar, water, neutral oil, garlic, ginger, and gochugaru.
- Add chicken thighs and toss to coat. Cover and refrigerate for 4 to 12 hours.
- Prepare the pickled vegetables:
- Combine Persian cucumbers, carrots, and red onion in a nonreactive container.
- In a separate bowl, whisk together Kikkoman Rice Vinegar, water, sugar, and salt until dissolved.
- Pour brine over vegetables, cover, and refrigerate for at least 2 hours or overnight. Drain well before service.
- Cook the rice: Rinse rice until the water runs mostly clear. Cook according to rice type and equipment instructions. While warm, fold in salt, sliced scallions, toasted sesame seeds, and neutral oil. Hold warm for service.
- Make the Sesame Panko Chili Crunch:
- Heat neutral oil in a large sauté pan or tilt skillet over medium heat.
- Add Kikkoman Gluten-Free Panko and toast, stirring frequently, until lightly golden.
- Add sesame seeds, gochugaru, granulated garlic, onion powder, sugar, and salt.
- Continue cooking until fragrant and evenly toasted.
- Remove from heat, fold in crispy garlic or crispy shallots if using, and cool completely before storing.
- Char the pineapple:
- Toss pineapple with neutral oil and salt. Grill or sear on a hot flattop until caramelized with visible char marks.
- Brush lightly with Kikkoman Gluten-Free Korean BBQ Sauce and hold warm for service.
- Cook the chicken:
- Remove chicken from marinade and discard used marinade.
- Grill, charbroil, or sear chicken until well caramelized and cooked to a minimum internal temperature of 165°F.
- During the final stage of cooking, brush with fresh Kikkoman Gluten-Free Korean BBQ Sauce. Rest chicken for 5 to 10 minutes, then slice into strips for service.
- Assemble each bowl:
- Place 5 ounces sesame-scallion rice in a serving bowl.
- Top with 4 ounces sliced Korean BBQ chicken, 2 ounces drained pickled vegetables, 1 ounce kimchi, and 1 to 1½ ounces charred pineapple.
- Drizzle with additional Kikkoman Gluten-Free Korean BBQ Sauce and finish with ½ ounce Sesame Panko Chili Crunch.
Serving Suggestion
Serve as a composed bowl over sesame-scallion rice with Korean BBQ chicken, pickled veggies, kimchi, charred pineapple, and chili crunch—or set up as a build-your-own station for high-volume service.
