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Korean BBQ Chicken Bowls with Gochujang Cream Sauce

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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 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 Sauce
  • 2 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 Assembly
  • 2 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

  • Bowl
  • baking sheet
  • Whisk
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. 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. Cover and refrigerate for at least 30 minutes.
  2. 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.
  3. Wash and slice cucumbers into thin rounds, and shred the carrots. Prepare steamed white rice.
  4. 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.
  5. To assemble bowls, layer warm rice at the bottom, top with shredded chicken, veggies, and drizzle with gochujang cream sauce. Garnish with sesame seeds.
  6. 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

Notes

Marinate 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.

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