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Close-up of seared mahogany chicken pieces in a white ceramic bowl. (Korean BBQ Chicken Bowls)

Korean BBQ Chicken Bowls with Creamy Gochujang Sauce

These Korean BBQ Chicken Bowls feature succulent chicken in a dark mahogany glaze, served over fluffy jasmine rice with crunchy raw vegetables and a signature creamy gochujang drizzle for a restaurant-quality finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian Fusion, Korean-inspired
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 1.5 lbs (680g) Boneless Skinless Chicken Thighs Cut into bite-sized pieces
  • 1.5 cups (300g) Jasmine Rice Rinsed thoroughly
  • 3 tbsp (45g) Gochujang Korean chili paste
  • 1/4 cup (60ml) Low-Sodium Soy Sauce
  • 3 tbsp (60g) Honey Or brown sugar
  • 1 cup (100g) Shredded Carrots Raw
  • 1 cup (100g) Purple Cabbage Thinly sliced
  • 1/2 cup (120g) Mayonnaise For the sauce

Equipment

  • 1 Cast Iron Skillet Essential for the mahogany sear.
  • 1 Rice cooker or pot For steaming jasmine rice.

Method
 

Preparation
  1. Combine jasmine rice and water in a pot. Bring to a boil, then simmer covered for 15 minutes until fluffy.
  2. Heat oil in a skillet. Sear chicken pieces for 5-6 minutes per side until a dark golden-brown crust forms.
  3. Add the gochujang, soy sauce, and honey mixture. Toss for 2-3 minutes until the glaze is dark mahogany and glossy.
  4. Layer rice, chicken, carrots, and cabbage. Drizzle with gochujang cream sauce and garnish with sesame seeds and scallions.

Notes

Ensure the pan is very hot before adding chicken to get the best sear.
Keep raw veggies in cold water until serving for maximum crunch.