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Top-down smartphone photo of a Korean BBQ Chicken Bowl with vibrant purple cabbage and a salmon-colored sauce zigzag. (Korean BBQ Chicken Bowls)

Korean BBQ Chicken Bowls with Creamy Gochujang Drizzle

These Korean BBQ Chicken Bowls feature deeply charred chicken breast over fluffy white rice, topped with crunchy raw carrots, purple cabbage, and a signature creamy, salmon-colored gochujang sauce for the ultimate weeknight meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Korean-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken Breast Cut into bite-sized pieces (680g)
  • 3 tbsp Soy Sauce (45ml)
  • 2 tbsp Brown Sugar (25g)
  • 1 tbsp Gochujang (15g)
  • 1 tbsp Sesame Oil (15ml)
  • 2 cups White Rice Long-grain (400g)
  • 1 cup Carrots Finely shredded (100g)
  • 1 cup Red Cabbage Thinly sliced (100g)
  • 1/2 cup Mayonnaise (120ml)
  • 1 tbsp Gochujang (15g)

Equipment

  • 1 Cast Iron Skillet Essential for achieving charred edges.
  • 1 Squeeze Bottle For the perfect zigzag sauce drizzle.

Method
 

Prepare the Chicken
  1. Whisk soy sauce, brown sugar, gochujang, and sesame oil. Toss chicken pieces in marinade for 15 minutes.
  2. Heat oil in a skillet over medium-high heat. Add chicken in a single layer and cook until deeply caramelized and charred on the edges, about 6-8 minutes total.
Assemble the Bowl
  1. Scoop fluffy steamed rice into white ceramic bowls.
  2. Arrange sections of shredded carrots, sliced cabbage, and charred chicken over the rice.
  3. Whisk mayo and gochujang until salmon-colored. Drizzle in a zigzag pattern over the bowl.

Notes

Use a cast-iron skillet for the best char.
Keep vegetables in ice water for extra crunch before serving.