Ingredients

(Serves 6)

​

Chicken & Marinade

2½–3 lbs boneless, skinless chicken thighs 

¼ cup low-sodium soy sauce 

2 tbsp honey (or maple syrup) 

2 tbsp gochujang (Korean chili paste) 

1 tbsp sesame oil 

4 cloves garlic, minced 

1 tbsp fresh ginger, grated 

2 tbsp rice vinegar 

1 tbsp lime juice (optional for brightness) 

1–2 tbsp water (to thin if needed) 

 

Spicy Cucumber Salad

3 large cucumbers (thinly sliced, preferably Persian or English) 

1 tsp salt 

2 tbsp rice vinegar 

1–2 tsp gochujang (adjust spice level) 

1 tsp sesame oil 

1 tsp honey 

1 clove garlic, minced 

1 tsp sesame seeds 

Optional: sliced green onions 

 

Rice Base

3 cups uncooked brown rice 

6 cups water 

Pinch of salt 

 

Optional Toppings

Shredded carrots 

Steamed broccoli 

Sliced avocado

Kimchi

Green onions 

Extra sesame seeds 

​

​

INSTRUCTIONS:

​

1. Cook the Brown Rice

Rinse rice well.

Combine with water and salt in a pot.

Bring to a boil, then cover and simmer for 40–45 minutes until tender.

Fluff and set aside. 
 

2. Make Spicy Cucumber Salad
Toss sliced cucumbers with salt and let sit 10–15 minutes to draw out water.

Drain and gently squeeze excess liquid.

Mix with rice vinegar, gochujang, sesame oil, honey, garlic, and sesame seeds.

Chill in fridge until ready to serve. 
 

3. Marinate the Chicken

In a bowl, whisk together soy sauce, honey, gochujang, sesame oil, garlic, ginger, vinegar, and lime juice.

Add chicken and marinate for at least 30 minutes (overnight = best flavor). 
 

4. Cook Chicken

Heat a large skillet or grill pan over medium-high.

Cook chicken 5–7 minutes per side until caramelized and fully cooked.

Let rest, then slice into bite-sized pieces. 
 

5. Assemble Bowls

Add a scoop of brown rice Top with sliced Korean BBQ chicken.

Add spicy cucumber salad.

Finish with toppings of choice