Go Back
Spicy Korean Bbq Chicken Rice Bowl Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Korean BBQ Chicken Recipe: Easy, Healthy, and Delicious

This Korean BBQ Chicken recipe features juicy marinated thighs cooked quick in a pressure cooker, with sweet, spicy gochujang sauce and a tangy cucumber slaw.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 420 kcal

Equipment

  • 1 Pressure cooker for quick cooking

Ingredients
  

For the Chicken

  • 12 chicken thighs
  • 1 teaspoon black pepper
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 2 tablespoon gochujang
  • 2 tablespoon honey
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoon soy sauce

For the Cucumber Slaw

  • 2 cups cucumbers thinly sliced
  • ½ teaspoon salt
  • 1 clove garlic minced
  • 1 tablespoon gochujang
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon red pepper flakes
  • 1 ½ tablespoon soy sauce

Instructions
 

Instructions

  • Combine garlic, ginger, gochujang, honey, soy sauce, black pepper, and salt in a large bowl to make marinade.
  • Add chicken thighs and coat evenly in marinade. Cover and refrigerate for 30 minutes or more.
  • Prepare pressure cooker by adding a small amount of water or broth.
  • Place chicken thighs in pressure cooker. Seal and cook at high pressure for 10 minutes.
  • Let pressure release naturally for 5 minutes. Then carefully remove lid and take out the chicken.
  • Optional: broil or sear chicken for a charred finish. Serve with rice, cucumber slaw, and toasted sesame seeds.

Notes

To meal prep, store cooked chicken in airtight containers for up to 4 days in the fridge or freeze for up to 3 months. Store cucumber slaw separately for best texture.