Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup cooked short-grain white rice per serving (approx. 4 cups total)
- 1/2 English cucumber, thinly sliced
- 2 large carrots, julienned or shredded
- 4 green onions, thinly sliced
- 2 tbsp toasted sesame seeds, for garnish
- For the Chicken Marinade:
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar or maple syrup
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- For the Gochujang Cream Sauce:
- 1/2 cup mayonnaise (full-fat recommended)
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1-2 tbsp water, to thin (as needed)
Instructions
- Prepare the Chicken Marinade: In a medium bowl, whisk together 1/4 cup gochujang, soy sauce, 1 tbsp rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger until well combined.
- Marinate the Chicken: Add the chicken thigh pieces to the marinade, tossing to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
- Make the Gochujang Cream Sauce: In a separate small bowl, combine mayonnaise, 2 tbsp gochujang, 1 tbsp rice vinegar, and honey/maple syrup. Whisk until smooth. If the sauce is too thick, add water 1 tablespoon at a time until it reaches a pourable, creamy consistency. Set aside.
- Cook the Chicken: Heat 1 tablespoon of cooking oil (such as vegetable or avocado oil) in a large non-stick skillet over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 3-5 minutes per side, or until the chicken is fully cooked through and slightly caramelized with a nice char.
- Assemble the Bowls: Divide the cooked short-grain rice among four serving bowls. Arrange the cooked Korean BBQ chicken over the rice. Artfully add sliced cucumber, julienned carrots, and sliced green onions to each bowl.
- Garnish and Serve: Drizzle a generous amount of the prepared Gochujang Cream Sauce over the chicken and vegetables in each bowl. Sprinkle with toasted sesame seeds and serve immediately. Enjoy your vibrant and flavorful meal!
Notes
For extra crunch, consider adding a sprinkle of chopped peanuts or a side of kimchi. You can also cook the chicken on a grill or bake it at 400°F (200°C) for 15-20 minutes until cooked through. To make this meal faster, prep your vegetables while the chicken marinates. Leftover chicken and sauce can be stored separately in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 12g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg