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Close-up of charred chicken breast cubes in a reddish-brown BBQ glaze inside a speckled ceramic bowl. (Korean BBQ Chicken Bowls)

Korean BBQ Chicken Bowls with Creamy Yum Yum Sauce

These Korean BBQ Chicken Bowls feature charred chicken breast in a sticky reddish-brown glaze, served over fluffy rice with fresh cucumbers, purple cabbage, and a creamy tan Yum Yum sauce for a perfect 30-minute meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian, Korean-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Glaze
  • 1.5 lbs Chicken Breast 680g, cut into 1-inch cubes
  • 3 tbsp Gochujang 45ml
  • 1/4 cup Soy Sauce 60ml, low sodium
  • 2 tbsp Brown Sugar 30g
  • 1 tbsp Sesame Oil 15ml
Yum Yum Sauce
  • 1/2 cup Mayonnaise 120ml
  • 1 tsp Tomato Paste 5ml
Bowl Base & Toppings
  • 2 cups White Rice Cooked
  • 1 cup Purple Cabbage Shredded
  • 1 cup Carrots Shredded

Equipment

  • 1 Cast Iron Skillet Essential for high-heat searing.
  • 1 Rice Cooker or Pot

Method
 

Preparation
  1. Cook the white rice and whisk together the Yum Yum sauce ingredients. Chill the sauce until ready to serve.
  2. Toss chicken cubes in gochujang, soy sauce, sugar, and aromatics. Let marinate for 15-30 minutes.
Cooking & Assembly
  1. Sear chicken in a hot skillet until charred edges form and glaze is sticky (approx 8-10 minutes).
  2. Layer rice, charred chicken, and fresh vegetables in a bowl. Drizzle with sauce and garnish.

Notes

Use a cast iron skillet for the best char.
Store fresh veggies separately to maintain crunch.