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A vibrant bowl of Korean BBQ chicken, jasmine rice, fresh cucumbers, julienned carrots, and kimchi drizzled with orange gochujang sauce.

Korean BBQ Chicken Bowls with Gochujang Cream Sauce

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, sliced into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic , minced
  • 1/4 cup mayonnais e
  • 1 tablespoon gochujang paste
  • 1 teaspoon hone y
  • 1 teaspoon lime juice
  • 2 cups jasmine rice, cooked
  • 1 cup carrots , julienned
  • 1 cup cucumber , thinly sliced
  • 1/2 cup kimch i
  • 2 green onions , thinly sliced
  • 1 tablespoon toasted sesame seeds

Method
 

  1. In a medium bowl, combine the sliced chicken, soy sauce, sesame oil, brown sugar, ginger, and garlic; marinate for at least 15 minutes.
  2. In a small bowl, whisk together the mayonnaise, gochujang, honey, and lime juice until the sauce is smooth.
  3. Heat a large skillet or wok over medium-high heat with a thin coating of oil.
  4. Add the chicken to the skillet in a single layer and cook until browned and cooked through, approximately 6 to 8 minutes.
  5. Divide the cooked jasmine rice into four bowls.
  6. Arrange the cooked chicken, julienned carrots, cucumber slices, and kimchi on top of the rice.
  7. Drizzle the gochujang cream sauce over the bowls.
  8. Garnish with sliced green onions and toasted sesame seeds before serving.