Go Back
For the chicken, you need: - 1 lb boneless, skinless chicken thighs - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon honey - 2 cloves garlic, minced - 1 teaspoon grated ginger These ingredients work together to create a bold flavor. The soy sauce adds saltiness. Sesame oil gives a nice nutty taste. Honey rounds out the flavors with sweetness. Garlic and ginger add depth and warmth. You will also need: - 1 cup cooked jasmine rice - 1 cucumber, thinly sliced - 1 cup shredded carrots - 1 cup red cabbage, thinly sliced - 2 green onions, sliced - Sesame seeds for garnish These fresh veggies add crunch and color. The jasmine rice serves as a soft base. Each topping brings its own unique taste and texture. Together, they make the bowl look vibrant and inviting. For the creamy sauce, gather: - 3 tablespoons gochujang (Korean red chili paste) - 1/2 cup sour cream - 1 tablespoon lime juice - 1 teaspoon honey The gochujang gives heat and umami. Sour cream adds creaminess to balance the spice. Lime juice brings in a tangy note. Honey sweetens the sauce, creating a perfect blend. This cream is the star of the dish, adding richness to every bite. {{ingredient_image_1}} First, start by making a tasty marinade. In a bowl, mix together: - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon honey - 2 cloves garlic, minced - 1 teaspoon grated ginger Add 1 pound of boneless, skinless chicken thighs to the bowl. Make sure each piece is well coated in the marinade. Cover the bowl and let it sit in the fridge for at least 30 minutes. This helps the chicken soak up all the great flavors. While the chicken is marinating, let’s make the Gochujang cream. In a small bowl, combine: - 3 tablespoons gochujang - 1/2 cup sour cream - 1 tablespoon lime juice - 1 teaspoon honey Stir everything together until you get a smooth mix. This cream will add a nice kick to your meal and balance the flavors perfectly. Now it’s time to grill the chicken. Heat a grill pan or skillet over medium-high heat. Take the chicken out of the marinade and place it on the grill. Cook each side for 5-7 minutes. You want the chicken to be cooked through and slightly charred. Check that it reaches an internal temperature of 165°F (74°C). This ensures it’s safe to eat. After grilling, let the chicken rest for a few minutes. Then, slice it into strips. To make your bowls, start with cooked jasmine rice as the base. Top it with the sliced chicken, then add: - Thinly sliced cucumber - Shredded carrots - Thinly sliced red cabbage - Sliced green onions Finally, drizzle the Gochujang cream over the top. Don’t forget to sprinkle sesame seeds for a nice finish. Enjoy your colorful and tasty Korean BBQ Chicken Bowls! To grill chicken thighs well, follow these steps. Start with a good marinade. The mix of soy sauce, sesame oil, honey, garlic, and ginger adds flavor. Let the chicken soak in the marinade for at least 30 minutes. This step is key for tender meat. When you’re ready to grill, heat your pan until it’s hot. This helps seal in the juices. Cook the chicken for 5-7 minutes on each side. Check the inside temperature; it should reach 165°F. Let the chicken rest after cooking. This helps keep it juicy. Slice it into strips for easy serving. Serving your bowls nicely makes a big difference. Use wide, shallow dishes. This gives a nice communal feel. Arrange the chicken and veggies in sections. This makes the bowl colorful and fun. Add lime wedges on the side. They bring a fresh taste to each bite. For a final touch, sprinkle sesame seeds over the top. This adds a nice crunch and looks great. You can change up flavors to suit your taste. For more spice, add chili flakes to the Gochujang cream. You can also swap out the chicken for tofu or shrimp. Both options still taste amazing. Try different grains too! Quinoa or brown rice work well in place of jasmine rice. You can add more toppings like avocado or radishes. These add creaminess and extra crunch. Mix and match to find your favorite flavors! Pro Tips Marinate Longer for More Flavor: For an even deeper flavor, marinate the chicken thighs for a few hours or overnight. This allows the marinade to penetrate the meat more thoroughly. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Bell peppers, snap peas, or even avocado can add a fresh twist to your bowls. Perfect Rice Every Time: Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and helps achieve a fluffy texture. Gochujang Cream Variations: Experiment with the Gochujang cream by adding a touch of garlic powder or a splash of soy sauce for an extra layer of flavor. {{image_2}} You can easily change the protein in this bowl. Try using chicken breast for a leaner option. If you want something different, use tofu for a plant-based meal. Beef or pork also work well when marinated. Just keep the marinade time the same for best flavor. While jasmine rice is delicious, you can mix it up. Use brown rice for more fiber and nutrients. Quinoa is another great choice and adds a nutty taste. For a low-carb option, try cauliflower rice. This adds a nice crunch and keeps the dish light. Let’s add some fun toppings to your bowl. Avocado slices bring creaminess and healthy fats. Add kimchi for a spicy kick and extra texture. Fresh herbs like cilantro or mint brighten the dish. You can also sprinkle some chopped nuts for crunch and flavor. To store leftover Korean BBQ chicken bowls, first cool them down. Place the chicken and veggies in an airtight container. Keep the Gochujang cream in a separate small container. This keeps flavors fresh. You can store them in the fridge for up to three days. Make sure to consume them within this time for the best taste. When you're ready to enjoy your leftovers, take them out of the fridge. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 10-15 minutes or until warm. You can also reheat them in the microwave. Cover with a damp paper towel and heat in short bursts. Stir and check the temperature until it's warm. If you want to keep your chicken bowls longer, freezing is a great choice. Pack the chicken, veggies, and rice in freezer-safe containers. Make sure to leave some space for expansion. You can freeze them for up to three months. For the Gochujang cream, freeze it in ice cube trays. This way, you can thaw just what you need later. When ready to eat, thaw in the fridge overnight and reheat as needed. If you can't find gochujang, use a mix of red pepper flakes and miso. This will give a similar heat and depth. You can also blend chili paste with a bit of honey to mimic the sweet and spicy taste. Just remember that gochujang adds unique flavor, so your dish may taste a bit different. Yes, you can make parts of this dish in advance. Marinate the chicken a day before. You can also prepare the Gochujang cream and chop the vegetables ahead of time. Just store them in airtight containers in the fridge. This will save you time on busy days. Absolutely! These bowls are great for meal prep. Cook the chicken and rice, then divide into containers with your veggies. Add the Gochujang cream right before eating for the best taste. This makes it easy to grab a healthy meal on the go. To lower the spice, use less gochujang in the cream. You can also add more sour cream to tone it down. If you want more heat, add extra gochujang or even some chili flakes to the chicken marinade. Adjust it to fit your taste! We explored a tasty chicken bowl that starts with a simple marinade. Fresh veggies and a creamy gochujang sauce add exciting flavors. I shared step-by-step instructions for marinating, grilling, and assembling. Tips for perfect grilling, presentation, and custom flavors ensure success. You can easily make this dish your own by swapping proteins or grains. Plus, knowing how to store and reheat leftovers saves time. Enjoy meal prep and share these flavors with friends. Your next meal will amaze everyone.

Korean BBQ Chicken Bowls with Gochujang Cream

Delicious Korean BBQ chicken served over jasmine rice with fresh vegetables and a spicy gochujang cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Korean
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 cup cooked jasmine rice
  • 1 unit cucumber, thinly sliced
  • 1 cup shredded carrots
  • 1 cup red cabbage, thinly sliced
  • 2 unit green onions, sliced
  • to taste unit sesame seeds for garnish
  • 3 tablespoons gochujang (Korean red chili paste)
  • 1 cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon honey

Instructions
 

  • In a bowl, combine soy sauce, sesame oil, honey, minced garlic, and grated ginger to create a marinade. Add the chicken thighs, ensuring they are well coated. Cover and let marinate for at least 30 minutes in the refrigerator.
  • While the chicken is marinating, prepare the Gochujang cream. In a small bowl, mix gochujang, sour cream, lime juice, and honey until smooth. Set aside.
  • Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and grill for 5-7 minutes on each side until cooked through and slightly charred. Make sure to reach an internal temperature of 165°F (74°C).
  • Once cooked, let the chicken rest for a few minutes before slicing it into strips.
  • To assemble the bowls, start with a base of cooked jasmine rice. Top with sliced chicken, cucumbers, shredded carrots, red cabbage, and sliced green onions.
  • Drizzle the Gochujang cream generously over the top and sprinkle with sesame seeds for garnish.

Notes

Serve the bowls in wide, shallow dishes for a communal feel, and arrange the ingredients in sections for a colorful appearance. Add lime wedges on the side for an extra zesty touch.
Keyword chicken, gochujang, Korean BBQ, rice bowl