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Close-up of a white ceramic bowl with glossy charred Korean BBQ Chicken, vibrant carrots, and purple cabbage on a bed of jasmine rice.

Korean BBQ Chicken Bowls with Creamy Gochujang Drizzle

These Korean BBQ Chicken Bowls feature charred, caramelized chicken thighs, fresh shredded vegetables, and a creamy gochujang sauce served over fluffy jasmine rice. A 30-minute meal-prep favorite that is packed with bold, savory, and spicy flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian Fusion, Korean-style
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 cups (300g) Jasmine Rice Rinsed thoroughly
  • 1.5 lb (680g) Chicken Thighs Boneless, skinless, cut into bite-sized pieces
  • 2 tbsp (30g) Gochujang Korean chili paste
  • 2 tbsp (30ml) Soy Sauce
  • 1 tbsp (12g) Brown Sugar For caramelization
  • 1 cup (100g) Carrots Thinly shredded
  • 1 cup (90g) Red Cabbage Finely sliced
  • 0.25 cup (60ml) Mayonnaise
  • 1 tbsp (15g) Gochujang For the sauce
  • 2 tbsp (10g) Green Onions Sliced into rings
  • 1 tsp (3g) White Sesame Seeds

Equipment

  • 1 Cast Iron Skillet Used for searing the chicken to get a charred glaze.
  • 1 Small saucepan For steaming the jasmine rice.

Method
 

Rice Preparation
  1. Rinse jasmine rice. Combine with 2.25 cups water and salt. Bring to a boil, then simmer covered for 15 minutes until fluffy.
Chicken and Vegetables
  1. Whisk gochujang, soy sauce, brown sugar, garlic, and ginger. Toss with chicken and marinate for 15 minutes.
  2. Heat oil in a skillet over medium-high. Add chicken in one layer. Sear for 3-4 minutes per side until charred and glossy.
  3. Shred the carrots and red cabbage finely while chicken cooks.
Assembly
  1. Whisk mayonnaise, gochujang, and lime juice until smooth and orange-pink.
  2. Place rice in bowls. Top with sections of chicken, carrots, and cabbage. Drizzle with sauce and garnish with green onions and sesame seeds.

Notes

Use chicken thighs for the best char and flavor.
If the sauce is too thick, thin with a teaspoon of water.