Easy Korean BBQ Chicken Bowls with Spicy Gochujang Cream Sauce

There’s nothing more satisfying than a Korean BBQ Chicken Bowl that’s bursting with flavor, texture, and a touch of heat. These bowls are a perfect weeknight dinner, meal prep solution, or casual weekend treat. Juicy, marinated chicken is grilled or pan-seared to perfection, served over fluffy rice, and topped with a creamy, spicy gochujang sauce. Add fresh vegetables, sesame seeds, and green onions, and you’ve got a dish that’s colorful, balanced, and utterly irresistible. This dish combines the umami-rich flavors of Korean BBQ with a creamy twist, making it approachable for anyone, even if you’re new to Korean cuisine.

Why You’ll Love These Chicken Bowls

The combination of tender chicken, creamy spicy sauce, and crisp vegetables creates a balanced and satisfying meal.

Quick and easy: Ready in under 30 minutes with minimal prep.
Flavor-packed: Sweet, savory, smoky chicken paired with spicy, creamy sauce.
Customizable: Swap vegetables, grains, or proteins to your liking.
Family-friendly: Mildly spicy and packed with flavor that appeals to adults and kids alike.
Meal prep-friendly: Makes 3–4 servings that store well in the fridge.

Ingredients Overview

For the Chicken

Boneless, skinless chicken thighs (1 lb / 450 g): Thighs are juicier, but breasts work as well.
Soy sauce (1/4 cup / 60 ml): Provides salty umami depth.
Brown sugar or honey (2 tbsp): Adds sweetness and helps with caramelization.
Garlic (2 cloves, minced): Infuses savory aroma.
Ginger (1 tsp, minced or grated): Adds warm, zesty notes.
Sesame oil (1 tsp): Adds nutty aroma.
Black pepper: To taste.

For the Spicy Gochujang Cream Sauce

Gochujang (Korean chili paste, 2 tbsp): Sweet, spicy, and umami-rich.
Mayonnaise (1/4 cup): Creates a creamy texture that balances the heat.
Sriracha or extra chili paste (optional, 1 tsp): Adds extra heat if desired.
Lime juice (1 tsp): Brightens the sauce and balances richness.

For the Bowl

Cooked white or brown rice (2 cups): Fluffy and perfect for soaking up sauce.
Vegetables (optional, 2 cups): Carrots, cucumber, bell peppers, spinach, or pickled radishes.
Sesame seeds: For garnish and crunch.
Green onions: Thinly sliced, for freshness and color.
Kimchi (optional): Adds tangy, fermented flavor.

Step-by-Step Instructions

Step 1: Prepare the Chicken Marinade

In a bowl, mix soy sauce, brown sugar, garlic, ginger, sesame oil, and black pepper. Add the chicken thighs and coat well. Let marinate for at least 15 minutes (or up to 2 hours for more flavor).

Step 2: Cook the Chicken

Heat a skillet or grill pan over medium-high heat. Cook chicken thighs 5–7 minutes per side until fully cooked and caramelized. Let rest for 3–5 minutes, then slice into bite-sized pieces.

Step 3: Make the Gochujang Cream Sauce

In a small bowl, whisk together gochujang, mayonnaise, lime juice, and optional sriracha until smooth. Adjust seasoning and spice level to taste.

Step 4: Assemble the Bowls

Divide rice into bowls. Layer with cooked chicken, vegetables, and kimchi if using. Drizzle generously with the spicy gochujang cream sauce. Sprinkle sesame seeds and green onions on top for garnish.

Step 5: Serve

Serve immediately, with extra sauce on the side if desired. These bowls are perfect for casual dinners or meal prep lunches.

Flavor and Texture

Chicken: Sweet, savory, and smoky with a tender, juicy bite.
Sauce: Creamy, spicy, and slightly tangy; balances the richness of the chicken.
Vegetables: Fresh and crisp, providing contrast to the creamy sauce and warm rice.
Rice: Acts as a neutral base to soak up flavors.
Garnishes: Sesame seeds and green onions add crunch and freshness.

The combination of creamy, spicy sauce with savory chicken and fresh vegetables makes every bite balanced and addictive.

Tips for the Best Chicken Bowls

Juicy chicken: Thighs are preferred for tenderness, but breasts can be used. Marinate for at least 15 minutes.
Avoid overcooking: Chicken should be cooked until just done to maintain juiciness.
Rice prep: Use freshly cooked rice or reheat leftover rice with a sprinkle of water to make it fluffy.
Vegetables: Use raw, sautéed, or lightly pickled vegetables to vary texture and flavor.
Sauce adjustment: Add more lime juice or sriracha to taste.
Meal prep: Cook chicken and rice in advance; store in containers and drizzle sauce before serving.

Variations and Customizations

Protein swap: Use shrimp, tofu, or beef instead of chicken.
Vegetarian version: Replace chicken with grilled tempeh, tofu, or mushrooms.
Rice alternatives: Try cauliflower rice, quinoa, or soba noodles.
Spice level: Add extra gochujang or fresh chilies for heat, or reduce for mild flavor.
Extra crunch: Add pickled cucumbers, carrots, or fried shallots.
Korean-inspired extras: Add kimchi, seaweed strips, or radish sprouts for authenticity.

Make-Ahead and Storage

Chicken: Cooked chicken can be stored in the fridge for up to 3 days.
Rice: Store separately to maintain texture; reheat with a splash of water.
Sauce: Prepare in advance and store in a sealed container for up to 5 days.
Assembling bowls: Store all components separately; assemble just before serving to prevent soggy vegetables.
Freezing: Not recommended for the sauce, as mayo-based sauces may separate when frozen.

Serving Suggestions

Serve as a main course for lunch or dinner.
Pair with light miso soup or kimchi for a Korean-inspired meal.
Garnish with fresh herbs, sesame seeds, and lime wedges for extra flavor.
Great for meal prep: pack in separate containers for a flavorful week of lunches.
Optional sides: steamed edamame, pickled vegetables, or Asian-style slaw.

Conclusion

Easy Korean BBQ Chicken Bowls with Spicy Gochujang Cream Sauce are the perfect combination of sweet, savory, spicy, and creamy flavors. Juicy chicken, fresh vegetables, and fluffy rice topped with a creamy, tangy sauce make this dish both satisfying and balanced. These bowls are quick, easy, customizable, and ideal for meal prep or casual weeknight dinners. With bold flavors, beautiful presentation, and versatility, they’re guaranteed to become a favorite in your recipe rotation.

Frequently Asked Questions(FAQs)

Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work fine, but they can dry out faster than thighs. Slice them thinly and avoid overcooking to keep them tender and juicy.

How spicy is the gochujang cream sauce?
The sauce is mildly spicy and creamy. If you prefer more heat, add extra gochujang or a dash of sriracha. For a milder version, reduce the amount of gochujang.

Can I make this dish vegetarian or vegan?
Absolutely! Substitute chicken with tofu, tempeh, or mushrooms. Use vegan mayonnaise to keep the sauce plant-based.

Can I prepare this for meal prep?
Yes, these bowls are perfect for meal prep. Cook the chicken and rice ahead of time, store separately in containers, and add fresh vegetables and sauce before serving to maintain texture.

What vegetables work best in the bowls?
Cucumbers, carrots, bell peppers, spinach, cabbage, and pickled radishes work beautifully. You can mix raw, sautéed, or lightly pickled vegetables for extra flavor and crunch.

Can I use other grains besides rice?
Yes! Quinoa, cauliflower rice, or even soba noodles are great alternatives to jasmine rice. Choose whichever base you prefer.

Can the sauce be made ahead of time?
Yes, the gochujang cream sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator.

Can I grill the chicken instead of pan-searing?
Absolutely! Grilling the chicken adds a smoky flavor that complements the sweet and spicy marinade beautifully.

Is this dish kid-friendly?
Yes! The creamy sauce balances the heat from gochujang, making it mild enough for kids. You can reduce or omit extra chili or sriracha for a milder version.

How do I store leftovers?
Store leftover chicken, rice, and sauce in separate airtight containers in the fridge for up to 3 days. Reheat gently in a skillet or microwave before assembling the bowl.

Can I freeze this dish?
It’s best not to freeze the sauce because mayonnaise-based sauces can separate. You can freeze cooked chicken and rice separately, then thaw and assemble with fresh sauce when ready.