Go Back
–+ servings
Korean BBQ Chicken Bowls with Gochujang Cream Sauce

Korean BBQ Chicken Bowls with Gochujang Cream Sauce Delight

This Korean BBQ chicken bowl features marinated chicken with gochujang cream sauce, perfect for a quick, flavorful weeknight dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Marinating Time 1 hour
Total Time 2 hours 10 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 tablespoon Korean Red Pepper Flakes Substitute with crushed red pepper for a milder flavor.
  • 2 tablespoons Brown Sugar Coconut sugar is a great lower glycemic option.
  • 1/4 cup Soy Sauce Opt for Tamari for a gluten-free version.
  • 2 tablespoons Red Wine Vinegar Can substitute with apple cider vinegar if desired.
  • 2 tablespoons Gochujang No direct substitution for the same flavor profile.
  • 1 tablespoon Honey Maple syrup works well as a vegan alternative.
  • 1 tablespoon Fresh Ginger Ground ginger (1/4 tsp) can substitute in a pinch.
  • 1 medium Asian Pear Finely grated apple is a suitable substitute.
  • 1 tablespoon Toasted Sesame Oil Use regular sesame oil if needed.
For the Protein and Sauce
  • 1 pound Chicken Thighs Alternatives include chicken breasts, beef, or pork.
  • 1/2 cup Mayo Vegan mayo is a great plant-based option.
  • 1 tablespoon Sriracha Any hot sauce can work as a substitute.
For the Accompaniments
  • 1 cup Carrots Fresh vegetables providing crunch and flavor.
  • 1 cup Cucumbers Fresh vegetables providing crunch and flavor.
  • 2 stalks Green Onions Customize with other veggies like bell peppers.
  • 2 cups Steamed White Rice Swap for brown rice or cauliflower rice to lower the carbs.

Equipment

  • Medium bowl
  • Baking sheet
  • Whisk
  • cutting board
  • Knife
  • Sealed Container

Method
 

Preparation Steps
  1. In a medium bowl, whisk together Korean red pepper flakes, brown sugar, soy sauce, red wine vinegar, gochujang, honey, grated ginger, chopped Asian pear, and toasted sesame oil until smooth and well combined.
  2. Take your chicken thighs and generously coat them with the marinade; refrigerate for 30 minutes to 1 hour.
  3. In a separate bowl, combine gochujang, mayonnaise, red wine vinegar, sriracha, and a pinch of sugar; whisk until creamy.
  4. While the chicken marinates, slice your carrots and cucumbers thinly and steam your white rice.
  5. Preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs on a baking sheet and bake for 30 to 40 minutes.
  6. Once baked, remove the chicken from the oven, let it cool, and shred into bite-sized pieces.
  7. Assemble the bowls with a base of steamed rice, topped with shredded chicken, drizzled with gochujang mayo, and garnished with sliced veggies.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 65gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 125mgSodium: 800mgPotassium: 750mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Feel free to customize the vegetables and protein as per your preference. Longer marination enhances flavor.

Tried this recipe?

Let us know how it was!