Korean Gochujang BBQ Bowl
Savor bold, sweet heat with this Korean BBQ Bowl, tender grilled meat, charred veggies, and a spicy gochujang glaze that brings the BBQ flavor home.
Ingredients (serves 2)
For the Bowl:
2 cups cooked white rice
(Use Korean short-grain or microwave-ready rice like CJ’s cooked white rice)
7–9 oz boneless chicken thighs or pork belly, cut into bite-size pieces
½ cup cucumber, thinly sliced
½ cup canned corn, drained
1 green onion, chopped
For the Sauce:
1½ tablespoons gochujang (Korean fermented chili paste)
1 tablespoon soy sauce or No Soy suace alternative
1 tablespoon honey or maple syrup
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
1 clove garlic, minced
Optional & Garnish:
A few cherry tomatoes
1 teaspoon sesame seeds
How to make it
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Use pre-cooked rice or prepare short-grain white rice. (Tip: For fresh rice, use 1 cup uncooked with 1¼ cups water.
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In a small bowl, whisk together gochujang, soy sauce, honey/maple syrup, sesame oil, rice vinegar, and minced garlic until smooth.
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Heat a nonstick skillet over medium heat. Add a bit of oil and cook the chicken or pork until fully cooked and browned, about 6–8 minutes. Add the sauce and stir until the meat is evenly coated and the sauce thickens slightly (about 1–2 minutes).
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While the meat is cooking, slice the cucumber, drain the corn, rinse the cherry tomatoes, and chop the green onion.
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Divide the rice between two bowls. Add the glazed meat, cucumbers, corn, cherry tomatoes, and green onions on top. Sprinkle with sesame seeds.
Organic Gochujang
Award winning, premium red pepper paste made with organic and non-GMO ingredients. Carefully selected sun-dried red peppers are used to add a distinctive flavorful heat, with a subtle sweetness coming from fermented rice and onion.