Spicy Korean BBQ Stir-Fry
Tangy, smoky Korean BBQ chicken stir-fried with bell peppers, onions, and gochujang, served over steamed rice for a vibrant, flavor-packed meal. This korean-inspired asian ready in about 45 minutes pairs gochujang, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs (cut into 1-inch cubes) boneless chicken thighs
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 2 (julienned) bell peppers
- 1 (thinly sliced) onion
- 3 cloves (minced) garlic
- 2 cups (cooked) rice
- 1/4 cup sliced green onions
Instructions
- Step 1: In a small bowl, mix 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp sesame oil to create a glaze. Set aside.
- Step 2: Heat a large skillet over medium-high heat. Add 2 tbsp neutral oil (e.g., canola) and sear 1.5 lbs chicken cubes for 5-6 minutes until browned on all sides.
- Step 3: Add 2 julienned bell peppers and 1 thinly sliced onion. Sauté for 3-4 minutes until tender-crisp. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 4: Pour the glaze over the chicken and vegetables, stirring to coat. Cook for 5 minutes until the sauce thickens and coats the back of a spoon.
- Step 5: Serve over 2 cups cooked rice, garnished with 1/4 cup sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Korean BBQ Stir-Fry take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Korean BBQ Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep gochujang from drying out.
Can I substitute ingredients in Spicy Korean BBQ Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Korean BBQ Stir-Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Korean BBQ Stir-Fry?
Korean asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
