These KBBQ-style chicken rice cups are a fun, handheld twist on your favorite Korean BBQ bowl. With seasoned short grain rice, juicy shredded chicken tossed in sweet and savory Korean BBQ sauce, crunchy veggies, and a drizzle of gochujang mayo, these bite-sized cups are perfect for meal prep or a fun party appetizer.
Whether you’re craving something bold for lunch or looking to impress guests with a fun finger food, these sushi-inspired bites are bursting with flavor and texture—plus, they’re endlessly customizable.
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Table of Contents
Why you’ll love it
- Flavor-packed: Sweet, spicy, tangy, and savory—each bite delivers a punch thanks to the gochujang mayo and Korean BBQ sauce.
- Meal prep friendly: Make ahead and keep in the fridge for quick and easy grab-and-go lunches or snacks.
- Mini and mighty: Their individual size makes them fun to eat and easy to serve for gatherings, potlucks, or picnics.
What are KBBQ-style rice cups?
Think of these as a Korean BBQ spin on the viral sushi cups. The concept is simple: sticky rice is pressed into a muffin tin to form a base, then filled with flavorful shredded chicken and crisp raw veggies, and topped with a drizzle of spicy gochujang mayo.
They’re inspired by all the bold flavors of Korean BBQ—just prepped into a fun, poppable format.
Are these authentic?
These cups aren’t a traditional Korean dish, but they’re inspired by crave worthy Korean BBQ flavors like bulgogi, gochujang, and sesame oil. We’re borrowing those iconic flavor profiles and transforming them into a quick, portable, and customizable meal option.
This recipe also takes a cue from viral sushi cups and adds a Korean twist—bringing together the best of both worlds!
Are KBBQ-style chicken rice cups healthy?
As a registered dietitian, I love when a recipe checks the boxes for flavor, balance, and nutrients—and these KBBQ-style chicken rice cups deliver just that with:
- Shredded chicken for a lean protein source that supports muscle recovery and keeps you satisfied, and helps maintain steady energy levels throughout the day.
- Veggies like carrots, cucumber, and cabbage for a dose of fiber, crunch, and antioxidants, which not only keep you satisfied but also support long-term health by lowering the risk of chronic diseases.
- Short grain rice for energizing carbs and essential B vitamins that help support metabolism and energy production.
Plus, combining protein with fiber-rich vegetables may support satiety and blood sugar control.
How do you make KBBQ-style chicken rice cups?
Let’s break it down step-by-step:
- Cook the rice: In a medium pot, combine 1 cup rinsed short grain white rice and 1¼ cups water. Bring to a boil, then reduce to low, cover, and simmer for 20 minutes until the water is absorbed. Let sit covered for 5 minutes, then stir in 2 teaspoons rice vinegar and let cool slightly.
- Form the cups: Spoon about 2 heaping tablespoons of rice into each cup of a muffin tin. Press firmly to create a compact base. Place the tin in the fridge for 20 minutes to chill and set the rice.
- Mix the chicken: In a bowl, toss 2 cups shredded chicken with ⅓ cup Korean BBQ sauce until evenly coated.
- Make the sauce: In another bowl, stir together ¼ cup low fat mayo, 2 teaspoons gochujang, 1 teaspoon soy sauce (or tamari/coconut aminos), 1 teaspoon honey, and ¼ teaspoon sesame oil.
- Assemble: Remove the rice cups from the fridge. Spoon the BBQ chicken on top, followed by a generous tablespoon of chopped veggies.
- Finish and serve: Drizzle with the gochujang mayo and sprinkle with chopped green onions and sesame seeds. Serve chilled or at room temperature.
Customize it your way
Like all of my recipes, these KBBQ-style chicken rice cups are completely customizable. Choose your favorite proteins, toppings, and sauces.
- Protein of your choice: Not into chicken? Swap in pulled pork, tofu crumbles, or even canned jackfruit.
- Veggies of your choice: Any raw, crunchy veggie works here. Try shredded carrots, cabbage, sliced radish, sprouts, diced bell pepper, or whatever you have on hand.
- Sauce of your choice: Not a fan of gochujang mayo? Try a drizzle of sesame ginger dressing or a splash of ponzu instead.
Recipe tips and tricks
- Serving: These are great as an appetizer or part of a bento-style lunch. They’re also a hit at picnics and potlucks!
- Troubleshooting: If your rice isn’t sticking together well, press more firmly and make sure to chill long enough to set. Slightly warm rice works best when pressing into the cups.
- Scaling: This recipe makes 12 rice cups, but you can double the batch and use two muffin tins for a party-ready spread.
Meal prep and storage tips
You can prep all the components ahead of time and assemble when ready to serve. The rice cups and chicken will last in the fridge for up to 3 days in an airtight container. For the best texture, add veggies and sauce right before serving.
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KBBQ-Style Chicken Rice Cups
Ingredients
Rice Ingredients:
- 1 cup short grain white rice, rinsed
- 1 1/4 cups water
- 2 teaspoons rice vinegar
Filling Ingredients:
- 2 cups cooked shredded chicken
- 1/3 cup Korean BBQ sauce, homemade or store bought
- 1 cup finely chopped veggies of your choice, (Use veggies that can be eaten raw such as shredded carrots, diced cucumber, diced bell peppers, shredded red cabbage, or sprouts)
Gochujang Mayo Ingredients:
- 1/4 cup low fat mayonnaise
- 2 teaspoons gochujang
- 1 teaspoon sauce of your choice, (soy sauce, tamari, or coconut aminos)
- 1 teaspoon honey
- 1/4 teaspoon sesame oil
For Garnish:
- Green onions and sesame seeds, for garnish
Instructions
- In a medium pot, combine rinsed rice and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the water is fully absorbed. Remove from heat and let it cool slightly. Stir in rice vinegar.
- Press about 2 heaping tablespoons of the cooked rice into each cup of a muffin tin. Press down firmly to compact the rice into a cup shape. Place the muffin tin in the fridge and chill for 20 minutes to help the cups set.*
- In a bowl, mix the shredded chicken with Korean BBQ sauce until evenly coated.
- In a separate bowl, stir together all the gochujang mayo ingredients.
- Remove the rice cups from the fridge. Spoon the Korean BBQ chicken into each cup and top with a heaping tablespoon of the veggies over each rice cup.
- Drizzle each cup with gochujang mayo and garnish with chopped green onions and sesame seeds. Serve chilled or at room temperature.
*Prep Note: While the rice is in the fridge, prep the chicken and the mayo in Step 3 and 4.
Notes
Nutrition
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