These Korean BBQ Chicken Bowls are a tasty delight! Juicy chicken, vibrant veggies, and a creamy gochujang sauce come together for a meal that’s both fun and filling.
Honestly, the gochujang cream sauce is the star here! It’s a little spicy, a little sweet, and adds a zing to every bite. I could eat it on everything! 🍗🥦
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for juiciness, but chicken breasts work too. If you’re vegetarian, tofu or tempeh can be marinated and grilled for a tasty alternative.
Sauces: Gochujang adds a unique flavor, but if you can’t find it, try using sriracha or chili paste. Mix in some miso for depth if necessary! Just keep the balance of sweet and spicy in mind.
Rice: Short-grain rice is my go-to for its stickiness, but feel free to swap it with brown rice or quinoa for a healthier option.
Veggies: Besides purple cabbage, carrots, and cucumber, feel free to add bell peppers, radishes, or any of your favorite crunchy veggies for extra color and texture.
How Can I Make the Gochujang Cream Sauce Creamy and Flavorful?
The gochujang cream sauce is key for this dish! For the perfect balance, you’ll want to whisk together the creamy mayo with the spicy gochujang. Here’s how to keep it tasty:
- Mix the mayo with gochujang until well combined. Start with less gochujang and add more to taste for your preferred spice level.
- Add honey (or sugar) to balance the spice and rice vinegar for tang. Lime juice is optional, but it brightens the flavor.
- Keep it chilled until you’re ready to serve. It makes the sauce refreshing, especially on warm rice and chicken!
Enjoy creating these bowls — they’re sure to impress at your next meal! 🍚🌶️
Korean BBQ Chicken Bowls with Gochujang Cream Sauce
Ingredients You’ll Need:
For the Bowl:
- 2 cups cooked white rice (preferably short-grain or sushi rice)
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1/2 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 2 green onions, chopped (plus more for garnish)
- 1 tbsp sesame seeds
For the Gochujang Cream Sauce:
- 1/4 cup mayonnaise
- 1.5 tbsp gochujang
- 1 tsp honey or sugar
- 1 tsp rice vinegar
- 1 tsp lime juice (optional)
- 1/2 tsp sesame oil
How Much Time Will You Need?
This recipe will take about 30 minutes from start to finish. You’ll spend about 15 minutes marinating the chicken and then another 15 minutes cooking and assembling the bowls. It’s quick, fresh, and super satisfying!
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, gochujang, rice vinegar, and honey. This flavorful marinade will give your chicken a delicious kick!
2. Marinate the Chicken:
Add the chicken pieces into the marinade and toss to ensure they are well-coated. Let the chicken marinate for at least 15 minutes, or up to 1 hour in the fridge if you have the time. The longer, the better!
3. Make the Gochujang Cream Sauce:
In a small bowl, mix together the mayonnaise, gochujang, honey, rice vinegar, lime juice (if you’re using it), and sesame oil. Whisk until smooth. This sauce is the perfect creamy complement to the BBQ chicken!
4. Cook the Chicken:
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken, reserving a bit of the marinade if you’d like to drizzle later. Cook the chicken for about 5-7 minutes, turning occasionally, until it’s browned and cooked through. The sauce should thicken to coat your chicken really nicely!
5. Prepare the Rice and Veggies:
In individual serving bowls, divide the cooked white rice evenly. On top of the rice, arrange sections of shredded purple cabbage, shredded carrots, and thinly sliced cucumber for a beautiful and colorful presentation.
6. Assemble the Bowls:
Place the cooked chicken over the rice and vegetables. Drizzle the gochujang cream sauce on top generously. Sprinkle chopped green onions and sesame seeds over the whole dish for that extra finishing touch.
7. Serve:
Dig in while everything is warm and fresh! You can also offer extra gochujang cream sauce on the side for those who enjoy a little additional kick.
These bowls are the perfect blend of sweet-spicy, smoky-glazed chicken with crisp, refreshing veggies and creamy deliciousness. Enjoy your creation!
Can I Use a Different Type of Meat?
Absolutely! You can substitute the chicken with beef, pork, or even shrimp. If you’re opting for a vegetarian version, tofu or tempeh are excellent alternatives that absorb the flavors well.
How Can I Make This Recipe Gluten-Free?
To make it gluten-free, simply replace soy sauce with tamari, which is a gluten-free soy sauce alternative. Double-check all other ingredients, like the gochujang, to ensure they’re gluten-free as well.
Can I Prepare the Bowls in Advance?
Yes! You can marinate the chicken in advance and keep it in the fridge for up to 24 hours. Just cook it fresh when you’re ready to eat. You can also pre-cook the rice and store it in the fridge for quick assembly later!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or in a pan, adding a splash of water if the rice seems dry.