Name: Korean BBQ Chicken Bowls with Gochujang Cream Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Korean
Ingredients: 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; 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, for garnish; 3 tbsp mayonnaise or Greek yogurt; 1 tbsp gochujang; 1 tsp honey; 1 tsp rice vinegar

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

Bright, savory, and just a little bit addictive, these Korean BBQ Chicken Bowls with Gochujang Cream Sauce turn weeknight dinner into a restaurant-quality meal at home. Juicy marinated chicken, caramelized to perfection, sits atop a bed of steaming rice and crisp shredded vegetables, all brought together by a tangy-spicy gochujang cream. If you love bold flavors with simple prep, you’ll find this bowl is an easy way to travel to Korea from your kitchen — and if you enjoy riffing on bowl meals, you might also like this playful appetizer reinterpretation of spicy chicken buffalo chicken pinwheels.

Why make this recipe
A short paragraph explaining what makes it special.
This recipe balances quick weeknight practicality with bold Korean-inspired flavors. The marinade is simple but powerful — soy, sesame, garlic, and brown sugar create a caramelized glaze while rice vinegar keeps it bright; meanwhile the gochujang cream adds creamy heat that ties rice and vegetables together. It’s flexible (use thighs or breasts, swap rice for greens), stores well, and scales up easily for meal prep or feeding a crowd.

Step-by-Step Guide to Making Korean BBQ Chicken Bowls with Gochujang Cream Sauce

Ingredients

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
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, for garnish
3 tbsp mayonnaise or Greek yogurt
1 tbsp gochujang
1 tsp honey
1 tsp rice vinegar

Directions

Marinate the chicken: In a bowl or resealable bag, combine the soy sauce, brown sugar (or honey), sesame oil, minced garlic, grated ginger, and rice vinegar. Add the chicken and toss to coat. Let it marinate at least 30 minutes; if you have time, refrigerate for up to 2 hours to deepen the flavor.
Cook the chicken: Heat a skillet or grill pan over medium-high heat until hot. Remove chicken from the marinade, letting excess drip off, and cook in the skillet for 4–6 minutes per side (depending on thickness) until caramelized and cooked through (internal temp 165°F / 74°C). If using a grill pan, you’ll get extra char and smokiness. Transfer to a cutting board and slice into strips.
Prepare rice and vegetables: While the chicken cooks, fluff the cooked rice and portion into bowls. Thinly shred carrots, red cabbage, and green cabbage (or chop lettuce) and arrange in separate piles beside the rice. Slice scallions for garnish.
Make the gochujang cream sauce: In a small bowl, whisk together the mayonnaise (or Greek yogurt), gochujang, honey, and rice vinegar until smooth. Taste and adjust: more honey to tame heat, more gochujang for spice, more yogurt for creaminess.
Assemble the bowls: Divide rice among four bowls (or two large ones), top with sliced chicken and the shredded vegetables. Drizzle the gochujang cream over everything, sprinkle with scallions and sesame seeds, and serve immediately.

Best Way to Store Korean BBQ Chicken Bowls with Gochujang Cream Sauce

Refrigerate components separately: store cooked chicken and rice in airtight containers for up to 3–4 days at 40°F (4°C) or below.
Keep vegetables crisp: store shredded vegetables in a sealed container with a paper towel to absorb moisture for 3–4 days at 40°F (4°C).
Store sauce separately in the fridge for up to 5 days at 40°F (4°C) to keep it fresh and prevent soggy bowls.

How to Present Korean BBQ Chicken Bowls with Gochujang Cream Sauce

Build visually: place rice as the base, then arrange vegetables in colorful sections (carrots, red cabbage, green cabbage). Fan sliced chicken over the center so each bite has protein.
Garnish for texture and aroma: finish with a drizzle of gochujang cream, a scattering of toasted sesame seeds, and a few sliced scallions. For a fresh lift, a wedge of lime on the side brightens flavors at the table.
Family-style option: present the rice in a large bowl, chicken on a platter, veg in separate bowls, and let guests assemble their own for a casual, interactive meal.

Tips to make Korean BBQ Chicken Bowls with Gochujang Cream Sauce
Q: How do I keep the chicken moist?
A: Use thighs if you want extra juiciness; they tolerate higher heat and longer cooking better than breasts. Don’t overcook — remove from heat a few degrees below target and let rest for a couple of minutes; this keeps the juices in.

Q: Can I make the sauce less spicy?
A: Reduce the gochujang by half and add a touch more honey or mayonnaise; Greek yogurt will give creaminess with a milder flavor.

Q: What’s the best way to get a good caramelized crust?
A: Pat chicken dry before it hits the pan (but leave the glaze on), and make sure your pan is hot. Don’t overcrowd the pan or you’ll steam rather than sear.

Variations

Quick swap (bullet): Use tofu or tempeh instead of chicken for a vegetarian bowl — press and marinate firm tofu, then pan-sear until edges are crisp. You can also swap rice for quinoa for a nuttier texture and more protein.
Flavor twist (paragraph): Try using bulgogi-style marinade elements — add a splash of pear or apple puree to the soy and sugar mixture for a tenderizing, slightly sweet finish. Alternatively, switch the gochujang cream for a lighter vinaigrette (2 parts rice vinegar to 1 part sesame oil with a dab of honey) for a brighter, less creamy bowl.

Frequently Asked Questions
Q: Can I grill the chicken instead of using a skillet?
A: Yes — grilling adds lovely char and smoke. Preheat the grill to medium-high and cook the chicken 4–6 minutes per side until caramelized and cooked through.

Q: How long can I keep assembled bowls?
A: Assembled bowls will lose crispness and can get soggy; eat within a few hours for best texture. Store components separately if you need leftovers.

What if I don’t have gochujang?
• Substitute: mix 1 tsp chili paste with 1 tsp miso and a pinch of sugar as an emergency stand-in, though the flavor will differ.
• Or use a mild chili paste and increase the honey slightly to balance.

Q: Can I prep this for meal prep?
A: Absolutely. Store chicken, rice, veggies, and sauce in separate containers and assemble when ready to eat. This keeps everything fresh and well-textured for up to 3–4 days.

More on making it work for you
For busy cooks, the marinade can double as a glaze: reserve a small portion before adding raw chicken and brush during the last minute of cooking to intensify the flavor without cross-contaminating. Also, cook rice with a bit of sesame oil or a few sliced scallions for extra aroma.

Flavor and ingredient notes

Gochujang: This fermented red chili paste is the backbone of the sauce; it’s sweet, spicy, and umami-rich. If you’re new to it, start conservatively and build to taste.
Sesame oil: A little goes a long way — it gives a toasty aroma that’s essential to the dish. Add near the end of the marinade or in the rice for maximum impact.
Cabbage vs. lettuce: Cabbage holds up better for leftovers; lettuce gives more crunch and lightness but wilts faster.

Make-ahead and time-savers

Marinate the chicken the night before (up to 12 hours) to deepen flavor.
Cook a large batch of rice at the weekend and freeze portions; reheat for speedy bowl assembly.
Prepare the gochujang cream a day ahead — it keeps well and often tastes better after the flavors meld.

Dietary swaps and allergen tips

Dairy-free: use vegan mayo instead of Greek yogurt/mayonnaise.
Gluten-free: swap regular soy sauce for tamari or a gluten-free soy alternative.
Lower-sugar: replace brown sugar with a sugar alternative or reduce amount, leaning on more savory notes and a squeeze of citrus to balance.

Serving Suggestions for Korean BBQ Chicken Bowls with Gochujang Cream Sauce

Picnic-style: Serve bowls with small bowls of kimchi and quick pickles (cucumber, radish) on the side for a tangy contrast.
Group dinner: Lay out rice, chicken, veg, and sauce buffet-style and let everyone build their own bowl — it’s a great format for feeding varying spice tolerances.
Sides: Steamed edamame, miso soup, or a simple sesame cucumber salad round out the meal without stealing focus from the main bowl.

Troubleshooting common problems

Chicken is bland: Increase marinating time or finish with a glaze of reserved marinade boiled briefly to concentrate flavor (never reuse raw marinade without boiling).
Sauce too spicy: Add more mayo or Greek yogurt and a touch of honey to mute heat.
Vegetables wilt: Keep veggies separate until serving, and store shredded veggies in airtight containers with a paper towel to absorb moisture.

Final touches and presentation
A final squeeze of lime or a drizzle of toasted sesame oil just before serving can brighten the bowl and lift the flavors. For extra texture, add crushed roasted peanuts or thinly sliced radishes for bite.

Conclusion

These Korean BBQ Chicken Bowls with Gochujang Cream Sauce are a vibrant, satisfying meal that balances sweet, savory, spicy, and crunchy elements. If you want more ideas for gochujang-forward bowls, see this ambitious gochujang chicken bowl recipe for another take on spicy-sweet chicken. For a lettuce-wrap variation with similar flavors and a tangy gochujang aioli, check out this grilled chicken bulgogi inspiration grilled chicken bulgogi lettuce wraps.

Enjoy building your bowls — they’re flexible, flavorful, and perfect for sharing or meal-prepping for the week.