Name: Easy Korean BBQ Chicken Bowls with Spicy Gochujang Cream Sauce
Ingredients: 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 3 tablespoons soy sauce; 2 tablespoons gochujang (Korean chili paste); 2 tablespoons honey or brown sugar; 1 tablespoon sesame oil; 4 cloves garlic, minced; 1 teaspoon fresh ginger, grated; ½ teaspoon black pepper; 2 tablespoons gochujang; ½ cup sour cream or Greek yogurt; 2 tablespoons mayonnaise; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 teaspoon sesame oil; Salt to taste; 3 cups cooked short-grain white or brown rice; 2 cups mixed vegetables (cucumber, carrots, edamame, corn); 2 cups shredded cabbage or lettuce; 3 green onions, sliced; 2 tablespoons sesame seeds; Kimchi (optional but highly recommended); Fried egg (optional); Fresh cilantro for garnish

Description

Korean BBQ chicken bowls with spicy gochujang cream sauce represent the best of Korean-inspired fusion cuisine. The dish takes the beloved flavors of Korean barbecue – sweet, savory, slightly smoky with a kick of heat – and transforms them into an accessible, weeknight-friendly format. Unlike traditional Korean BBQ that requires a grill and extensive prep work, this version comes together in a single skillet in about 30 minutes.

The star of this dish is undoubtedly the gochujang cream sauce. Gochujang, a fermented Korean chili paste, brings complex heat that’s both spicy and subtly sweet with fermented depth. When combined with cream, it creates a sauce that’s simultaneously fiery and luxurious, coating every component of your bowl with irresistible flavor.

What truly sets these bowls apart is their perfect balance of textures and flavors. You get tender, caramelized chicken with crispy edges, fluffy rice that soaks up all that gorgeous sauce, fresh vegetables for crunch and brightness, and optional toppings that add even more interest. It’s a complete meal in one bowl, offering both nutrition and indulgence in equal measure.

Ingredients

Scale

Essential Ingredients for Korean BBQ Chicken Bowls

Creating these flavor-packed Korean BBQ chicken bowls requires ingredients that deliver authentic Korean flavors while remaining accessible in most grocery stores.

Chicken Marinade:

1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
3 tablespoons soy sauce
2 tablespoons gochujang (Korean chili paste)
2 tablespoons honey or brown sugar
1 tablespoon sesame oil
4 cloves garlic, minced
1 teaspoon fresh ginger, grated
½ teaspoon black pepper

Spicy Gochujang Cream Sauce:

2 tablespoons gochujang
½ cup sour cream or Greek yogurt
2 tablespoons mayonnaise
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
Salt to taste

Bowls:

3 cups cooked short-grain white or brown rice
2 cups mixed vegetables (cucumber, carrots, edamame, corn)
2 cups shredded cabbage or lettuce
3 green onions, sliced
2 tablespoons sesame seeds
Kimchi (optional but highly recommended)
Fried egg (optional)
Fresh cilantro for garnish

The chicken thighs are crucial here – they remain juicier and more flavorful than breasts, especially when exposed to high heat. The marinade ingredients create layers of flavor: soy sauce for saltiness and umami, gochujang for heat and fermented complexity, honey for sweetness and caramelization, and sesame oil for nutty richness.

Gochujang is the non-negotiable ingredient that makes this recipe authentically Korean. You’ll find it in the Asian section of most supermarkets or any Asian grocery store. It comes in squeeze bottles or tubs and keeps for months in the refrigerator. Don’t substitute with sriracha or other hot sauces – the flavor profile is completely different.

Instructions

Step-by-Step Instructions for Perfect Korean BBQ Chicken Bowls

Follow these detailed steps to create restaurant-quality Korean BBQ chicken bowls in your own kitchen.

Step 1: Marinate the Chicken

In a medium bowl, whisk together the soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and black pepper until well combined. Add the bite-sized chicken pieces, tossing to coat every piece thoroughly. Cover and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor. The longer marinating time allows the flavors to penetrate deeply into the chicken.

If you’re short on time, even 15 minutes of marinating will make a difference, but try to plan ahead when possible. The acidity from the soy sauce and the enzymes in the ginger help tenderize the chicken while the other ingredients infuse it with flavor.

Step 2: Prepare the Gochujang Cream Sauce

While the chicken marinates, make your spicy gochujang cream sauce. In a small bowl, combine the gochujang, sour cream, mayonnaise, rice vinegar, honey, and sesame oil. Whisk until completely smooth and creamy. The sauce should be thick but pourable – if it’s too thick, thin it with a teaspoon of water at a time.

Taste and adjust the seasoning. If you prefer more heat, add extra gochujang. For a sweeter profile, add a bit more honey. Want more tang? A splash more rice vinegar does the trick. This sauce is incredibly versatile and can be adjusted to your personal preference. Set aside in the refrigerator until ready to serve – the flavors develop and meld as it sits.

Step 3: Cook the Chicken

Heat a large skillet or wok over medium-high heat. You want the pan hot – this creates the caramelization that makes Korean BBQ chicken so delicious. Add a tablespoon of neutral oil with a high smoke point (vegetable, canola, or avocado oil all work well).

Remove the chicken from the marinade, letting excess marinade drip off. Reserve the marinade for later. Add the chicken to the hot pan in a single layer, being careful not to overcrowd. If your pan isn’t large enough, cook the chicken in two batches. Overcrowding leads to steaming rather than searing, and you’ll miss out on those delicious caramelized edges.

Let the chicken cook undisturbed for 3-4 minutes until the bottom develops a deep golden-brown crust with some charred edges. Flip and cook another 3-4 minutes until cooked through and caramelized on the second side. The internal temperature should reach 165°F.

Step 4: Create the Glaze

Once the chicken is cooked, pour the reserved marinade into the pan. Let it bubble and reduce for 2-3 minutes, stirring occasionally. The sauce will thicken into a sticky glaze that coats the chicken beautifully. This step adds an extra layer of flavor and creates that signature glossy appearance of Korean BBQ.

Keep the heat at medium-high to maintain a vigorous simmer – you want the sauce to reduce quickly and caramelize slightly around the edges of the pan. When the sauce coats the back of a spoon, it’s ready. Remove from heat.

Step 5: Prepare Your Bowl Components

While the chicken cooks, prepare your bowl components. Have your cooked rice ready and warm. Slice your vegetables into thin strips or bite-sized pieces. Shred the cabbage finely. Slice the green onions on a diagonal for visual appeal.

If using fried eggs, cook them sunny-side up or over-easy so the yolk remains runny. That golden yolk mixing with the gochujang cream sauce is absolute magic. Warm your kimchi if you’re using it – room temperature kimchi adds a nice fermented tang that complements the other flavors.

Step 6: Assemble Your Bowls

Start with a generous base of warm rice in each bowl. Arrange the Korean BBQ chicken on one side. Add portions of your vegetables – cucumbers, carrots, edamame, corn – in separate sections around the bowl. This creates visual appeal and allows each person to mix their bowl to their preference.

Add a handful of shredded cabbage for crunch. Place a spoonful of kimchi in the bowl if using. Top with a fried egg if desired. Generously drizzle the spicy gochujang cream sauce over everything, or serve it on the side for people to add their own amount.

Step 7: Garnish and Serve

Finish each bowl with sliced green onions, a generous sprinkle of sesame seeds, and fresh cilantro if you like. The visual contrast of green onions and white sesame seeds against the vibrant ingredients makes these bowls Instagram-worthy.

Serve immediately while the rice is warm and the chicken is hot. Provide extra gochujang cream sauce on the side. Encourage everyone to mix their bowl thoroughly before eating – that’s when all the flavors combine into something truly special.

Pro Tips for Korean BBQ Chicken Bowl Success

After making these bowls countless times, I’ve discovered several techniques that consistently produce superior results. First, don’t skip the marinating time if you can help it. Even 30 minutes makes a noticeable difference in flavor penetration and chicken tenderness. Overnight marinating is ideal if you can plan ahead.

When cooking the chicken, resist the temptation to move it around in the pan. Let it sit undisturbed to develop that caramelized crust. Those dark, slightly charred bits aren’t burnt – they’re packed with flavor from the Maillard reaction and sugar caramelization. This is where Korean BBQ magic happens.

For the best rice texture, use day-old rice if possible. Freshly cooked rice can be too soft and sticky for bowls. Day-old refrigerated rice has the perfect texture – individual grains that aren’t mushy. Warm it in the microwave or by steaming before assembling your bowls.

The gochujang cream sauce is incredibly versatile. Make a double batch and keep it in the refrigerator for up to a week. Use it as a sandwich spread, salad dressing, dipping sauce for vegetables, or drizzle over tacos. It’s seriously addictive.

Nutritional Information

Per serving (1 complete bowl):

Calories: 620
Protein: 45g
Fat: 22g
Saturated Fat: 7g
Carbohydrates: 68g
Fiber: 5g
Sugar: 18g
Cholesterol: 165mg
Sodium: 1450mg

These Korean BBQ chicken bowls provide excellent protein from the chicken and a good balance of carbohydrates from the rice and vegetables. The meal is filling and nutritious, though moderately high in sodium due to the soy sauce. You can reduce sodium by using low-sodium soy sauce in the marinade.

Customization and Variations

The beauty of bowl meals is their endless customization potential. For a lower-carb version, substitute cauliflower rice for regular rice. You’ll reduce calories significantly while still enjoying all the flavors. Alternatively, use quinoa or brown rice for added fiber and nutrients.

Vegetable options are limitless. Try blanched broccoli, roasted bell peppers, pickled daikon radish, bean sprouts, or snap peas. Traditional Korean banchan (side dishes) like seasoned spinach or cucumber kimchi also work wonderfully in these bowls.

For a different protein, ground chicken or turkey works great with the same marinade. Shape into small meatballs for a fun twist. Tofu is excellent for vegetarians – press it well, cube it, and marinate just like the chicken. Pan-fry until crispy and golden.

Spice level is easily adjustable. Cut the gochujang in half for mild heat, or double it if you love serious spice. Add kimchi juice to the cream sauce for extra fermented funk and heat. A drizzle of chili oil on top provides additional fire for heat seekers.

Make-Ahead and Meal Prep Strategies

These Korean BBQ chicken bowls are ideal for meal prep. Prepare the components separately and store in airtight containers for quick assembly throughout the week.

The marinated chicken keeps in the refrigerator for 2 days before cooking, or freeze it in the marinade for up to 3 months. Cook the chicken in advance and store for 4 days. Reheat gently to prevent drying out – a splash of water or extra marinade helps maintain moisture.

Cook a big batch of rice at the beginning of the week. Store in the refrigerator and portion as needed. The gochujang cream sauce lasts a week in the fridge and actually improves as the flavors meld. Prep all your vegetables by washing, cutting, and storing in separate containers.

For grab-and-go lunches, assemble complete bowls without the sauce. Store the sauce separately and add just before eating. This prevents the rice from becoming soggy. These bowls actually taste great cold or room temperature, making them perfect for packed lunches.