Korean BBQ Chicken Rice Bowl


 Ingredients: - sugar  - gochujang - garlic  - vegetable oil   - gochugaru  - soy sauce - sesame oil – salt – black pepper – chicken thighs

 1. Cut Chicken thighs into large pieces.

 2. Marinate the meat in a gochujang marinade for at least 30 minutes or up to 2 days ahead

 3. Heat a grill or pan with some oil.

 4. Cook both sides for 2-3 minutes.

 6. Serve with rice, kimchi, avocado, carrots, onion, and cucumbers. 

The char gives the meat the smoky BBQ flavor. But you can do without it.

 Tip: You can make the meat 2 days ahead and even freeze it for months!