There’s a special excitement in the kitchen when I discover a dish that’s both fun to prepare and delightful to eat. Enter the KBBQ-Style Chicken Rice Cups—perfectly portable bundles of flavor that bring the essence of Korean BBQ right to your fingertips. Imagine biting into a savory cup filled with tender shredded chicken cloaked in a rich, sweet-savory sauce, all resting on a bed of seasoned short-grain rice. The vibrant crunch of fresh veggies adds an extra layer of satisfaction, while a drizzle of zesty gochujang mayo takes it to another level.
These little gems are my go-to for meal prep and gatherings alike. They make for a fabulous finger food, allowing guests to enjoy a taste of Korean cuisine without the fuss of chopsticks or plates. What’s even better? They are customizable, so you can swap in your preferred proteins or tweak the toppings to suit your cravings. If you’re tired of the same old weeknight meals or looking for an exciting appetizer, these rice cups promise to deliver a burst of flavor that keeps you coming back for more. Ready to spice up your kitchen routine? Let’s dive into this tasty recipe!
Why You’ll Love These Korean BBQ Chicken Rice Cups
Flavor explosion: Each cup bursts with a savory blend of Korean BBQ sauce and juicy chicken, making every bite a delight.
Customizable goodness: Easily swap proteins or add seasonal veggies to fit your tastes and dietary needs.
Perfect for meal prep: Prepare them in advance for quick, satisfying meals that keep hunger at bay.
Crowd-pleasing appetizer: These bite-sized wonders are a hit at parties, impressing guests without the fuss.
One-of-a-kind texture: Experience the balance of crunchy veggies, sticky rice, and creamy gochujang mayo in every bite.
Quick and easy: Simplify your cooking with a straightforward recipe that offers loads of flavor with minimal effort!
Korean BBQ Chicken Rice Cups Ingredients
For the Rice Base
• Short Grain White Rice – Use rinsed rice for optimal stickiness to hold your cups together.
• Water – Measure accurately to achieve the perfect rice texture.
• Rice Vinegar – A splash adds a slight tang that elevates the rice’s flavor.
For the Filling
• Cooked Shredded Chicken – Toss in Korean BBQ sauce for a flavorful main protein; swap for tofu or tempeh for a vegetarian version.
• Korean BBQ Sauce – Provides a sweet and savory flavor profile; use homemade or your favorite store-bought option.
• Finely Chopped Veggies (carrots, cucumber, bell peppers) – Adds crunch and nutrients; ensure they’re suitable for raw consumption.
For the Gochujang Mayo
• Low-Fat Mayonnaise – This creamy base blends well with other ingredients; Greek yogurt is a healthier substitute.
• Gochujang – Adds a punch of spice and umami; adjust according to your heat preference.
• Soy Sauce/Tamari/Coconut Aminos – Enhance the mayo flavor based on dietary needs with gluten-free options available.
• Honey – A touch of sweetness balances the flavors; maple syrup can be used for a vegan option.
For Garnish
• Sesame Oil – Optional for a nutty aroma that adds depth to the dish.
• Green Onions & Sesame Seeds – Sprinkle on top for added visual appeal and a burst of flavor.
Dive into these delicious Korean BBQ Chicken Rice Cups and enjoy a flavor-packed experience like no other!
How to Make Korean BBQ Chicken Rice Cups
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Cook the Rice: In a medium pot, combine the rinsed short grain white rice and water. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes until the rice is fully cooked and tender. Cool slightly, then stir in rice vinegar to enhance the flavor.
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Shape the Cups: Press approximately 2 tablespoons of the rice into each cup of a muffin tin, creating a compact base. Refrigerate for 20 minutes to help the rice maintain its shape.
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Mix the Filling: In a mixing bowl, combine the cooked shredded chicken with Korean BBQ sauce, stirring until the chicken is generously coated in the sweet-savory mixture.
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Prepare the Gochujang Mayo: In a separate bowl, whisk together the low-fat mayonnaise, gochujang, soy sauce (or alternative), and honey until smooth and well-combined. Adjust the spiciness to your liking!
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Assemble the Cups: Remove the rice cups from the refrigerator. Fill each rice cup with the BBQ chicken mixture, then top with finely chopped veggies for that crunch. Drizzle the gochujang mayo over the top and finish off by garnishing with green onions and sesame seeds.
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Serve and Enjoy: These delightful cups can be served chilled or at room temperature, making them perfect for a meal prep or as a party appetizer!
Optional: Pair with kimchi or pickled veggies for an extra flavor punch!
Exact quantities are listed in the recipe card below.
What to Serve with Korean BBQ Chicken Rice Cups?
Creating the perfect meal means finding the right accompaniments; let’s elevate those vibrant rice cups to new heights!
- Kimchi: This classic Korean side dish adds a spicy, tangy crunch that perfectly contrasts the sweet-savory flavors of the rice cups.
- Pickled Vegetables: A refreshing option, offering a crisp, zesty bite that complements the rich filling while adding another layer of flavor.
- Sesame Cucumber Salad: With its light, crunchy texture, this salad brightens up the meal and balances out the hearty cups.
- Steamed Edamame: High in protein and simple to prepare, these tender soybeans provide a satisfying, nutritious snack as you savor your main dish.
- Miso Soup: A warm bowl of miso soup brings comforting umami notes, harmonizing beautifully with your Korean BBQ chicken rice cups.
- Soba Noodles: Serve tossed in a light sesame dressing to add a nutty flavor and chewy texture, creating a delightful pairing that’s sure to please.
- Sparkling Water with Lime: For a refreshing drink, bubbly water with a hint of lime complements the meal while keeping things light and crisp.
- Green Tea: A soothing beverage option that enhances the flavors of the dish while promoting relaxation after a delightful meal.
- Chocolate Mochi: For dessert, these sweet treats offer a satisfying chewy texture, rounding out your meal with a taste of Japan alongside Korean inspiration.
Expert Tips for Korean BBQ Chicken Rice Cups
- Rice Consistency: Ensure the rice is well-pressed into the muffin tin cups for stability; this will help them hold their shape better when filled.
- Cool Before Assembly: Let the rice cool slightly after cooking; this helps in mixing with the vinegar and prevents it from becoming mushy.
- Fresh Veggies: Add crunchy veggies right before serving to maintain their freshness and texture in these Korean BBQ Chicken Rice Cups.
- Personalize Your Filling: Experiment with different proteins or veggies based on what you have at home; flexibility is key to keeping it exciting!
- Gochujang Mayo: Adjust the gochujang amount based on your spice tolerance; a little goes a long way in adding flavor to the mayo.
- Storage Tips: For best results, store rice cups and chicken mixture separately in the fridge and assemble just before serving for optimum taste and texture.
Make Ahead Options
These Korean BBQ Chicken Rice Cups are perfect for busy home cooks looking to streamline meal prep! You can prepare the rice base and shape it into cups up to 24 hours in advance, then refrigerate them tightly covered. Additionally, the shredded chicken mixed with BBQ sauce can be prepped up to 3 days ahead—just store it in an airtight container to keep it fresh. When you’re ready to serve, simply fill the chilled rice cups with the BBQ chicken, add the crunchy veggies, and drizzle with gochujang mayo right before enjoying. This not only saves you time but ensures a flavorful and satisfying meal that tastes just as delicious as when freshly made!
Korean BBQ Chicken Rice Cups Variations
Feel inspired to make this recipe uniquely yours! Customize your Korean BBQ chicken rice cups for every craving and dietary need.
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Beef Swap: Replace shredded chicken with thinly sliced marinated beef for a different protein punch. The rich flavor of beef adds a hearty twist!
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Shrimp Delight: Give a coastal spin by using sautéed shrimp instead of chicken. The seafood flavor pairs wonderfully with the tangy gochujang mayo.
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Tofu Alternative: For a vegetarian option, swap shredded chicken with cubed firm tofu. Toss in Korean BBQ sauce for a satisfying plant-based filling.
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Quinoa Cups: Use quinoa instead of rice for a gluten-free, protein-rich base. It’s nutty and adds a delightful texture while keeping health in mind.
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Cauliflower Rice: For a low-carb twist, substitute short grain rice with cauliflower rice. It’s light and absorbs the sauce beautifully for a guilt-free option.
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Veggie Boost: Load up the cups with seasonal veggies like zucchini or bell peppers for added texture and nutrition. Fresh produce can enhance the overall flavor profile.
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Spicy Twist: Mix in a bit of sriracha or chili garlic sauce to the gochujang mayo for a fiery kick. Spice lovers will definitely appreciate this upgrade!
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Zesty Citrus: Squeeze some lime or lemon juice over the top just before serving for a refreshing burst of acidity that brightens the dish beautifully.
Let your imagination run wild as you explore these variations, making these delightful cups perfectly suited to your taste!
Storage Tips for Korean BBQ Chicken Rice Cups
Fridge: Store assembled cups in an airtight container for up to 3 days. This keeps your Korean BBQ chicken rice cups fresh and ready to enjoy when hunger strikes.
Freezer: For longer storage, freeze the rice cups (without toppings) in a single layer on a baking sheet. Once frozen, transfer to an airtight container and store for up to 2 months.
Reheating: To reheat, thaw in the fridge overnight, then warm in a microwave for 30–60 seconds or until heated through. Add fresh veggies and gochujang mayo just before serving for the best taste and texture.
Make-Ahead: Prepare the rice and chicken mixture in advance, keeping them in separate containers. Assemble the cups right before serving to maintain their delightful crunch.
Korean BBQ Chicken Rice Cups Recipe FAQs
How do I choose the right rice for my cups?
Selecting short grain white rice is essential for achieving that perfect sticky texture, which helps hold the cups together. I recommend rinsing the rice well before cooking to remove excess starch, ensuring a fluffier and less gummy end product. Look for rice labeled specifically as “sushi rice” for optimal stickiness!
What is the best way to store leftover rice cups?
You can store your assembled Korean BBQ chicken rice cups in an airtight container in the refrigerator for up to 3 days. It’s best to keep the fresh vegetables and gochujang mayo separate until you’re ready to serve to preserve their crunch and flavor.
Can I freeze Korean BBQ chicken rice cups?
Absolutely! To freeze, assemble the rice cups without any toppings and place them in a single layer on a baking sheet. Freeze until solid, then transfer them to an airtight container or freezer bag for up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge, then warm in the microwave for 30–60 seconds before adding the toppings.
What should I do if my rice cups fall apart?
If your rice cups aren’t holding their shape, it might be due to insufficient pressing when you shaped them or not using enough water while cooking. Be sure to pack the rice firmly into the muffin tin and consider chilling them for a bit longer. If needed, you can try adding a little cornstarch mixed with water to the cooked rice for added binding.
What dietary considerations should I keep in mind?
For gluten-free options, make sure to use tamari or coconut aminos instead of regular soy sauce in the gochujang mayo. If preparing for someone with a soy allergy, swap the soy sauce with an alternative such as almond or rice milk. Additionally, if you have guests with allergies to sesame, simply omit the sesame oil and seeds from the dressing and garnish.
How can I customize these rice cups for different tastes?
The beauty of these Korean BBQ chicken rice cups lies in their versatility! You can easily swap the chicken for cooked beef, shrimp, tofu, or tempeh, depending on your preference. Feel free to mix in seasonal vegetables like zucchini or radishes, or vary your sauces—try mixing sriracha or wasabi mayo for an exciting kick!
Korean BBQ Chicken Rice Cups: Flavor-Packed Meal Prep Delights
Ingredients
Equipment
Method
- In a medium pot, combine the rinsed short grain white rice and water. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes until the rice is fully cooked and tender. Cool slightly, then stir in rice vinegar.
- Press approximately 2 tablespoons of the rice into each cup of a muffin tin, creating a compact base. Refrigerate for 20 minutes to help the rice maintain its shape.
- In a mixing bowl, combine the cooked shredded chicken with Korean BBQ sauce, stirring until the chicken is generously coated.
- In a separate bowl, whisk together the low-fat mayonnaise, gochujang, soy sauce (or alternative), and honey until smooth. Adjust the spiciness to your liking.
- Fill each rice cup with the BBQ chicken mixture, then top with finely chopped veggies. Drizzle the gochujang mayo over the top and sprinkle with green onions and sesame seeds.
- Serve the cups chilled or at room temperature.