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Korean BBQ in a bowl, topped with a fried egg.
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Korean BBQ Sauce Recipe

An easy Korean BBQ Sauce Recipe that is sweet, salty, spicy, and savory!
Course Lunch or Dinner
Cuisine Asian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Calories 624kcal
Author Deb Clark

Ingredients

  • 3 chicken breast boneless, skinless
  • 3 tablespoon garlic chili paste
  • 1 tablespoon soy sauce
  • 2 tablespoon sesame oil
  • 2 tablespoon brown sugar
  • 1 tablespoon water
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame seeds plus additional for garnish
  • 2 cups rice cooked
  • 4 eggs
  • 1 tablespoon butter
  • kimchi

Instructions

  • Combine all of the ingredients except the chicken breast in a measuring cup. Mix well.
  • Put the chicken breast into a ziplock bag. Add half the sauce, mix and massage the sauce into the chicken. Reserve remaining sauce.
  • Marinate the chicken for 30 minutes.
  • Preheat the oven to 375.
  • Heat a grill pan over medium heat. Spray with cooking oil to prevent sticking. When the grill is hot, add the chicken breast. Cook on side one for 4-5 minutes. 
  • Flip the chicken over and finish inside the oven. Cook for approximately 12 more minutes or until the internal temperature of the chicken reaches 165 degrees.
  • Remove from the oven, tent with foil to allow to rest for five minutes. Slice thinly.
  • Add butter to a hot fry pan and fry the eggs sunny side up until the edges are crispy and the yolk just set.
  • Complete each bowl by adding the rice, topping with a bit of kimchi, thinly sliced chicken breast and a fried egg. A drizzle of reserved sauce and a sprinkling of sesame seeds finishes the meal! Serve with additional Sriracha or chili paste for additional heat.

Nutrition

Calories: 624kcal | Carbohydrates: 83g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 225mg | Sodium: 195mg | Potassium: 527mg | Fiber: 1g | Sugar: 7g | Vitamin A: 375IU | Vitamin C: 3.1mg | Calcium: 67mg | Iron: 2mg