As I stood in my kitchen, the tantalizing aroma of marinated chicken danced through the air, sparking a craving for something delicious yet quick to prepare. That’s when my Quick and Spicy Chicken Bulgogi Bowls with Gochujang Cream Sauce came to mind. This dish is a perfect solution for busy weeknights, combining tender chicken marinated in a vibrant Korean-inspired sauce with a creamy, spicy mayo that elevates every bite. Not only is it a crowd-pleaser, it also allows for easy substitutions; whether you choose chicken thighs or beef, you’ll create a satisfying meal that can fit any palate. Ready to impress your family or treat yourself? Let’s dive into this flavorful adventure together! Why Try Korean BBQ Chicken Bowls? Irresistible Flavor: Each bite bursts with the rich, savory notes of marinated chicken complemented by a zesty gochujang cream sauce. Quick Preparation: This recipe is perfect for busy weeknights, coming together seamlessly in under an hour. Customizable: Easily swap chicken for beef or add your favorite veggies to personalize your meal. Healthy & Nutritious: Packed with protein and a variety of colors from fresh vegetables, it’s a wholesome option. Crowd-Pleasing Delight: Serve it up alongside a side of kimchi for an authentic experience that everyone will love. Transform your dinner routine with these Hot Orange Chicken or try out Cheesy Garlic Chicken for another exciting flavor adventure! Korean BBQ Chicken Bowl Ingredients • Dive into this deliciously spicy dish! For the Chicken Marinade Korean Red Pepper Flakes – Adds spice and depth; substitute with a milder chili powder for less heat. Brown Sugar – Provides sweetness to balance the spice; can be replaced with honey or coconut sugar. Soy Sauce – Gives saltiness and umami flavor; use gluten-free soy sauce if needed. Red Wine Vinegar – Adds acidity; can substitute with apple cider vinegar. Gochujang (Korean Chili Paste) – A key flavor component, providing richness and heat; adjust the amount for desired spice level. Honey – Contributes sweetness and helps with marinade consistency; agave syrup can be a vegan substitute. Ginger – Adds warmth and aromatic complexity; fresh ginger is preferred but powdered ginger can substitute. Asian Pear – Brings sweetness and juiciness to the marinade; substitute with a regular pear or apple if unavailable. Toasted Sesame Oil – Provides nuttiness and flavor depth; can use regular sesame oil if toasted is not available. Chicken Thighs – The primary protein; tender and juicy; chicken breasts may be substituted, or swap for beef or pork. For the Gochujang Cream Sauce Gochujang – The star ingredient that brings spice and flavor; essential for that authentic taste. Mayonnaise – Adds creaminess; can be substituted with Greek yogurt for a lighter version. Red Wine Vinegar – Provides tanginess to balance the sauce; can replace with rice vinegar if preferred. Sriracha – For an added kick; adjust based on your spice tolerance. For the Bowl Assembly Vegetables for Bowl – Carrots, cucumbers, and green onions add crunch and freshness; feel free to include kimchi as an optional side. Steamed White Rice – Acts as a base for the bowl; substitute with brown rice or cauliflower rice for a lower carb option. With these ingredients at hand, you’re all set to whip up some irresistible Korean BBQ Chicken Bowls with Gochujang Cream Sauce! Enjoy the culinary spices that come together for a delightful experience in your kitchen. Step‑by‑Step Instructions for Korean BBQ Chicken Bowls with Gochujang Cream Sauce Step 1: Marinate the Chicken In a medium bowl, combine Korean red pepper flakes, brown sugar, soy sauce, red wine vinegar, gochujang, honey, ginger, and finely grated Asian pear for a flavorful marinade. Add the chicken thighs, ensuring they are well-coated in the mixture. Cover and refrigerate for at least 30 minutes, or up to 1 hour for deeper flavor and tenderness. Step 2: Prepare Gochujang Cream Sauce While the chicken marinates, whisk together mayonnaise, gochujang, red wine vinegar, and sriracha in a separate bowl until smooth and creamy. Adjust the level of spiciness by adding more gochujang or sriracha according to your taste. Once mixed, cover the sauce and set it aside in the refrigerator to allow the flavors to meld. Step 3: Slice the Vegetables At the same time, wash and slice cucumbers into thin rounds, and shred the carrots to add texture and freshness to your bowl. Prepare your preferred bowl base, such as steamed white rice, making sure it’s fluffy and ready to complement the savory Korean BBQ Chicken. Step 4: Bake the Chicken Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup, then place the marinated chicken thighs on the sheet. Bake for 40–60 minutes, or until the chicken is nicely browned and reaches an internal temperature of 165°F (75°C). The chicken will be juicy and slightly crispy; shred it once it cools slightly. Step 5: Assemble the Bowls To create your Korean BBQ Chicken Bowls, start with a generous layer of the warm rice at the bottom of each bowl. Top with shredded chicken, followed by the fresh sliced cucumbers, shredded carrots, and a drizzle of the prepared gochujang cream sauce. Garnish with sesame seeds for added crunch and flavor. Step 6: Serve and Enjoy Serve your Korean BBQ Chicken Bowls with optional kimchi on the side for an authentic touch. These bowls make a wonderful family meal or a satisfying dinner for yourself. Relish the vibrant colors and diverse flavors, knowing that you’ve created a delicious dish from your kitchen! Helpful Tricks for Chicken Bulgogi Bowls Marinate Longer: The longer you marinate the chicken (up to overnight), the more flavorful your Chicken Bulgogi Bowls will be. Patience pays off! Adjust the Spice: If you’re sensitive to heat, reduce the gochujang and skip the red pepper flakes. Taste as you go for the best balance. Check Temperature: Always ensure chicken reaches an internal temperature of 165°F (75°C) for safety and juicy tenderness. Prep Veggies Ahead: Slice cucumbers and shred carrots in advance to make assembly quick and easy when you’re ready to eat! Serve Fresh: Enjoy your Chicken Bulgogi Bowls immediately after assembling to maintain the crispness of the veggies and creaminess of the sauce. What to Serve with Quick and Spicy Chicken Bulgogi Bowls Transform your weeknight dinner into an unforgettable feast with delightful sides that elevate every component of this scrumptious dish. Steamed Bok Choy: This leafy green adds a tender crunch and mild flavor, balancing the spicy yum of the chicken bowls. Korean Green Onion Pancakes: Savory and flaky, they provide a delightful texture contrast and rich, comforting flavors to complement your meal. Spicy Kimchi: A traditional pairing, the fermented tang of kimchi enhances the umami notes in the bulgogi, offering a delicious probiotic boost. Cucumber Salad: Light and refreshing, this salad brightens up the dish with crispy vegetables dressed in a tangy sesame vinaigrette. Sesame Noodles: These nutty, savory noodles provide a hearty twist that pairs perfectly with the spicy chicken, taking your meal to another level. Grilled Corn on the Cob: Sweet and smoky grilled corn adds a burst of sweetness that contrasts with the spicy gochujang mayo, creating a symphony of flavors. Mango Sticky Rice: For dessert, this sweet treat offers a creamy and slightly nutty finish that will perfectly round out your meal with a tropical flair. Make Ahead Options These Korean BBQ Chicken Bowls with Gochujang Cream Sauce are perfect for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance, allowing the flavors to fully develop. Simply mix the marinade ingredients and coat the chicken before refrigerating it. Additionally, you can prepare the gochujang creamy sauce and slice your vegetables up to 3 days ahead; store them in airtight containers in the fridge to maintain freshness. When it’s time to serve, just bake the marinated chicken as directed, assemble the bowls with the rice, veggies, and sauce, and enjoy a delicious meal that feels effortless on those busy weeknights! How to Store and Freeze Korean BBQ Chicken Bowls Fridge: Store components in airtight containers for up to 3 days. Keep the chicken, rice, and vegetables separated for freshness, and mix the gochujang cream sauce just before serving to maintain its texture. Freezer: You can freeze the marinated chicken for up to 3 months. Prepare and freeze the cooked chicken, then thaw in the fridge overnight before reheating. Reheating: Reheat the cooked chicken in the oven at 350°F (175°C) for about 10-15 minutes or in the microwave until thoroughly heated. Enjoy fresh vegetables and sauce cold for the best flavor and crunch! Meal Prep Tip: For easy weekday dinners, prepare each component in advance and store separately. This will allow you to assemble your Korean BBQ Chicken Bowls quickly. Korean BBQ Chicken Bowls Variations Feel free to explore these exciting twists, adding your personal touch to the savory goodness of your Korean BBQ chicken bowls! Protein Swap: Use boneless skinless chicken breasts or ground beef for a different texture and flavor. Each option will satisfy your craving for a hearty meal! Vegetable Boost: Add colorful bell peppers or crunchy radishes for extra freshness. This simple addition can brighten up your bowl while providing vibrant nutrition. Gluten-Free Option: Swap regular soy sauce for gluten-free soy sauce, ensuring this recipe remains suitable for anyone with dietary restrictions or preferences. You won’t even miss the traditional version! Lower Carb Alternative: Substitute steamed white rice with cauliflower rice or quinoa for a lighter option. This twist provides a tasty way to enjoy your meal without the extra carbs. Creamy Twist: Try substituting mayonnaise with creamy Greek yogurt for a healthier sauce option. The yogurt will add a delightful tang without compromising the taste. Flavor Exploration: Experiment with different types of gochujang; some varieties offer unique flavor profiles that can change your bowl’s character. Discover the subtle differences in spice and sweetness! Extra Crunch: Top your bowls with crushed nuts such as peanuts or almonds for a delightful crunch. This layer of texture contrasts beautifully with tender chicken and soft rice. Transform your dinner routine with these tantalizing variations, or try out these delightful recipes for more flavor adventures: Hot Orange Chicken or Cheesy Garlic Chicken. Korean BBQ Chicken Bowls with Gochujang Cream Sauce Recipe FAQs How do I select the right chicken for the marinade? When choosing chicken for your Korean BBQ Chicken Bowls, I recommend going for chicken thighs—they’re juicy and absorb flavor beautifully. However, if you prefer chicken breasts, they can work just as well, just be mindful to not overcook them for tenderness. What is the best way to store leftovers? Store your leftovers in airtight containers in the fridge for up to 3 days. Keep the chicken, rice, vegetables, and gochujang cream sauce separated to maintain their unique textures. Reheat only the chicken and rice when you’re ready to enjoy, leaving the veggies and sauce fresh. Can I freeze the marinated chicken? Absolutely! To freeze the marinated chicken, simply place it in a freezer-safe bag or container after marinating. It can be stored for up to 3 months. When you’re ready to use it, thaw it overnight in the refrigerator before cooking—this will help maintain its flavor and texture. How can I adjust the spice level of the gochujang sauce? To control the heat in your gochujang cream sauce, start by adding a teaspoon of gochujang and sriracha, then taste. You can always add more if you desire extra spiciness, but it’s much harder to decrease the heat once it’s in there. Remember, go slow and taste as you go! Can I make this recipe gluten-free? Yes! Simply use gluten-free soy sauce in the marinade and make sure that the gochujang and mayonnaise (or Greek yogurt) you choose are also gluten-free. This way, you can enjoy these Korean BBQ Chicken Bowls without any worries! What vegetables can I include in my bowls? Feel free to customize your bowl with whichever vegetables you love! Carrots and cucumbers are simply delightful, but bell peppers, radishes, and even steamed broccoli can add vibrancy, color, and crunch. Mix and match to your taste! Savory Korean BBQ Chicken Bowls with Gochujang Cream Sauce Delicious Korean BBQ Chicken Bowls with Gochujang Cream Sauce, quick to prepare and perfect for busy weeknights. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hrTotal Time 1 hour hr 30 minutes mins Servings: 4 bowlsCourse: DinnerCuisine: KoreanCalories: 550 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken Marinade2 tablespoons Korean Red Pepper Flakes Adds spice and depth; substitute with a milder chili powder for less heat.2 tablespoons Brown Sugar Provides sweetness to balance the spice; can be replaced with honey or coconut sugar.1/4 cup Soy Sauce Gives saltiness and umami flavor; use gluten-free soy sauce if needed.2 tablespoons Red Wine Vinegar Adds acidity; can substitute with apple cider vinegar.2 tablespoons Gochujang (Korean Chili Paste) A key flavor component, providing richness and heat; adjust for desired spice level.1 tablespoon Honey Contributes sweetness and helps with marinade consistency; agave syrup can be a vegan substitute.1 tablespoon Ginger Adds warmth and aromatic complexity; fresh ginger is preferred but powdered ginger can substitute.1 medium Asian Pear Brings sweetness and juiciness; substitute with a regular pear or apple if unavailable.1 tablespoon Toasted Sesame Oil Provides nuttiness and flavor depth; can use regular sesame oil if toasted is not available.1 pound Chicken Thighs The primary protein; tender and juicy; chicken breasts or beef can be substituted.For the Gochujang Cream Sauce2 tablespoons Gochujang The star ingredient that brings spice and flavor; essential for that authentic taste.1/2 cup Mayonnaise Adds creaminess; can be substituted with Greek yogurt for a lighter version.1 tablespoon Red Wine Vinegar Provides tanginess to balance the sauce; can replace with rice vinegar if preferred.1 tablespoon Sriracha For an added kick; adjust based on your spice tolerance.For the Bowl Assembly2 cups Vegetables for Bowl Carrots, cucumbers, and green onions add crunch; kimchi is optional.2 cups Steamed White Rice Acts as a base; can substitute with brown rice or cauliflower rice. Equipment Bowlbaking sheetWhiskKnifecutting board Method Step-by-Step InstructionsIn a medium bowl, combine Korean red pepper flakes, brown sugar, soy sauce, red wine vinegar, gochujang, honey, ginger, and finely grated Asian pear for a flavorful marinade. Add the chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.While the chicken marinates, whisk together mayonnaise, gochujang, red wine vinegar, and sriracha until smooth and creamy. Adjust the spiciness by adding more gochujang or sriracha. Cover and refrigerate the sauce.Wash and slice cucumbers into thin rounds, and shred the carrots. Prepare steamed white rice.Preheat your oven to 400°F (200°C). Line a baking sheet with parchment, place the marinated chicken thighs on it, and bake for 40–60 minutes, until browned and cooked through. Shred the chicken once slightly cooled.To assemble bowls, layer warm rice at the bottom, top with shredded chicken, veggies, and drizzle with gochujang cream sauce. Garnish with sesame seeds.Serve your bowls with optional kimchi on the side. Enjoy the vibrant flavors! Nutrition Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 1000mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg NotesMarinate chicken longer for added flavor. Adjust spice levels as needed. Ensure chicken reaches 165°F for safety. Slice veggies ahead for quick assembly. Enjoy fresh for best taste. Tried this recipe?Let us know how it was!
