Korean BBQ Chicken Bowls with Gochujang Cream Sauce: A Flavor-Packed Meal

When it comes to satisfying meals that are bold, colorful, and nourishing, Korean BBQ Chicken Bowls with Gochujang Cream Sauce check every box. They’re packed with vibrant vegetables, tender marinated chicken, fluffy rice, and topped with a luscious spicy-sweet cream sauce that ties everything together. Each bowl is not only beautiful but also bursting with flavor, making it a perfect weeknight dinner, meal-prep option, or family favorite.

What Is Korean BBQ Chicken Bowls with Gochujang Cream Sauce

These bowls feature juicy Korean BBQ–style chicken, usually marinated in soy sauce, garlic, ginger, and a touch of sweetness, then cooked until caramelized. The chicken is served over rice with fresh shredded veggies like cabbage and carrots. The star of the dish is the gochujang cream sauce—a silky, spicy-sweet drizzle made by blending Korean chili paste (gochujang) with mayonnaise or Greek yogurt.

Why You’ll Fall in Love with This Recipe

• Balanced & Flavorful: Sweet, savory, spicy, and creamy all in one bowl.
• Customizable: Use any veggies or grains you love.
• Meal-Prep Friendly: Store easily for quick lunches or dinners.
• Nutritious & Colorful: Packed with protein, fiber, and vitamins.
• Restaurant Quality at Home: Cheaper and fresher than takeout.

this Recipe

How Does It Taste?

The flavor is a perfect dance of contrasts: the chicken is savory and smoky-sweet from the BBQ marinade, while the gochujang cream sauce adds a creamy heat that balances beautifully. Fresh vegetables like carrots and cabbage add crunch and brightness, while rice provides a soft, comforting base. It’s a dish that hits every craving at once.

Health & Ingredient Benefits

• Chicken: Lean protein that keeps you full.
• Gochujang: Fermented chili paste full of probiotics and flavor.
• Vegetables: Carrots, cabbage, and scallions add fiber, vitamins, and antioxidants.
• Rice: A great energy source, or swap with brown rice or quinoa for extra nutrition.
• Greek Yogurt (optional sauce base): Adds protein and probiotics.

Ingredients You’ll Need

For the Chicken:

• 1 lb boneless chicken thighs or breasts
• 3 tbsp soy sauce
• 2 tbsp brown sugar or honey
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp rice vinegar

For the Bowls:

• 3 cups cooked white or brown rice
• 1 cup shredded carrots
• 1 cup shredded red cabbage
• 1 cup shredded green cabbage or lettuce
• ½ cup scallions, sliced
• Sesame seeds for garnish

For the Gochujang Cream Sauce:

• 3 tbsp mayonnaise (or Greek yogurt for lighter version)
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp honey
• 1 tsp rice vinegar

Tools You’ll Need

• Mixing bowls
• Grill pan, skillet, or outdoor grill
• Sharp knife and cutting board
• Small whisk
• Serving bowls

Optional Substitutions & Additions

• Protein Swap: Use beef, shrimp, or tofu instead of chicken.
• Grain Swap: Replace rice with quinoa, farro, or cauliflower rice.
• Vegetable Variations: Add cucumbers, bean sprouts, or roasted veggies.
• Extra Heat: Add chili flakes or sriracha to the sauce.
• Dairy-Free: Use vegan mayo in the sauce.

How to Make

1. In a bowl, whisk soy sauce, brown sugar, sesame oil, garlic, ginger, and rice vinegar. Add chicken and marinate 30 minutes (or up to overnight).
2. Cook chicken in a skillet or grill pan over medium-high heat until caramelized and cooked through, 6–8 minutes per side. Slice into strips.
3. Cook rice according to package directions.
4. In a small bowl, whisk mayonnaise, gochujang, honey, and rice vinegar until smooth.
5. Assemble bowls: Divide rice into bowls, top with chicken, shredded vegetables, and scallions.
6. Drizzle with gochujang cream sauce and sprinkle with sesame seeds.
7. Serve warm and enjoy!

What to Serve With

• A side of kimchi for authentic Korean flavor
• Miso soup or clear broth soup
• Fresh cucumber salad with sesame dressing
• A glass of iced green tea or cold beer

Tips for Success

• Marinate chicken ahead for maximum flavor.
• Slice veggies thinly for the best crunch.
• Use a hot skillet or grill for caramelized edges.
• Make extra sauce—it’s addictive and great on everything.

Common Mistakes to Avoid

• Overcooking chicken: Thighs are more forgiving than breasts, so use them if you can.
• Too much sauce: The cream sauce is bold, so drizzle lightly and add more if needed.
• Skipping sesame oil: It adds essential nutty depth to the marinade.

How to Store & Reheat

• Refrigerator: Store assembled bowls without sauce up to 3 days. Add sauce just before serving.
• Freezer: Freeze cooked chicken and rice separately for up to 2 months.
• Reheat: Warm chicken and rice in the microwave or skillet, then assemble with fresh veggies.

Frequently Asked Questions

Can I meal-prep this recipe?
Yes! Store in containers with chicken, rice, and veggies. Pack sauce separately and drizzle before eating.

Is it very spicy?
Not overly—gochujang has mild heat with depth. Adjust by adding more or less.

Can I use store-bought Korean BBQ sauce?
Yes, but making the marinade at home gives fresher flavor.

Can I make it vegetarian?
Absolutely—swap chicken for crispy tofu or tempeh.

Nutritional Info (approximate per serving, 4 servings)

Calories: 480
Protein: 28g
Carbohydrates: 52g
Fat: 16g
Sugar: 12g
Fiber: 5g

Conclusion

Korean BBQ Chicken Bowls with Gochujang Cream Sauce are the ultimate mix of flavor, texture, and nourishment. With tender chicken, crunchy vegetables, fluffy rice, and that dreamy spicy cream sauce, every bite is bold and satisfying. Perfect for weeknights or meal prep, this dish will quickly become a go-to in your kitchen.

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October 3, 2025 by Melissa