Description
These Korean BBQ Chicken Bowls with Gochujang Cream Sauce feature marinated chicken, fluffy rice, crunchy vegetables, and a silky spicy-sweet cream sauce. A bold, colorful, and nourishing meal.
Ingredients
Chicken:
1 lb chicken thighs or breasts
3 tbsp soy sauce
2 tbsp brown sugar or honey
1 tbsp sesame oil
3 garlic cloves, minced
1 tsp ginger, grated
1 tbsp rice vinegar
Bowls:
3 cups cooked rice
1 cup shredded carrots
1 cup shredded red cabbage
1 cup shredded green cabbage or lettuce
½ cup scallions, sliced
Sesame seeds
Gochujang Cream Sauce:
3 tbsp mayonnaise or Greek yogurt
1 tbsp gochujang
1 tsp honey
1 tsp rice vinegar
Instructions
1. Marinate chicken in soy sauce, brown sugar, sesame oil, garlic, ginger, and vinegar for 30 minutes.
2. Cook chicken in skillet or grill pan until caramelized and cooked through. Slice.
3. Prepare rice and vegetables.
4. Whisk together mayonnaise, gochujang, honey, and rice vinegar for sauce.
5. Assemble bowls with rice, chicken, vegetables, and scallions.
6. Drizzle with sauce and garnish with sesame seeds.
Notes
Use chicken thighs for juicier results.
Make extra gochujang cream sauce—it’s great as a dip or sandwich spread.
For vegetarian option, swap chicken with tofu or tempeh.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
Keywords: Korean BBQ chicken bowls, gochujang cream sauce, meal prep chicken bowls, healthy Korean recipes, rice bowl ideas