Recipes

High Protein Korean BBQ Chicken Rice Bowls

by StudioLink's Diet.
June 26, 2025
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Made by Jalal

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Juicy, savory chicken paired with crisp vegetables and a bold Korean BBQ sauce — this rice bowl is a perfect way to refuel after a workout or treat yourself to a delicious, protein-packed lunch. It’s colorful, satisfying, and ready in no time.



Ingredients:

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Korean BBQ Chicken Marinade
  •   900 g raw chicken thighs (boneless, skinless)
  •   1.5 tsp black pepper
  •   1 tbsp garlic paste
  •   1 tbsp ginger paste
  •   40 g gochujang paste
  •   25 g sriracha
  •   1 tbsp sesame seeds
  •   40 ml light soy sauce
 
Cucumber Salad
  •   400 g cucumbers (thinly sliced)
  •   1 tsp salt
  •   1 tsp fresh garlic
  •   15 g gochujang
  •   15 g honey
  •   30 ml rice vinegar
  •   1 tbsp sesame seeds
  •   1 tsp red pepper flakes (or chili flakes)
  •   25 ml light soy sauce


Directions

  1. Place chicken thighs in a baking dish. Pour black pepper, garlic paste, ginger paste, gochujang paste, sriracha, sesame seeds, and soy sauce on top. Mix to combine.
  2. Heat oven to 400°F and bake for 16-18 minutes.
  3. Slice cucumbers thinly.
  4. Place sliced cucumbers in a dish and pour salt, garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes (or chili flakes), and soy sauce on top. Mix to combine.
  5. Store in a container and refrigerate.
  6. Slice cooked chicken into cubes.
  7. Serve the chicken and cucumber salad with rice.

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