Korean BBQ Rice Cups Resized 800x800

Korean BBQ Rice Cups

Perfect for a fun side dish or party appetizer, these Korean BBQ Rice Cups are super easy to make in the comfort of your home!

This recipe stars U.S.-grown short-grain white rice and comes to us from our friend @cheerfulchoices in partnership with USA Rice.

  • Servings
    12 cups
  • Prep Time
    20 mins
  • Cook Time
    25 mins
  • Total Time
    45 mins

Ingredients

Rice Ingredients

  • 1 cup U.S.-grown short grain white rice, rinsed
  • 1¼ cups water
  • 2 tsp rice vinegar

Filling Ingredients

  • 2 cups cooked shredded chicken
  • ⅓ cup Korean BBQ sauce (homemade or store-bought)
  • 1 cup finely chopped raw veggies of choice (e.g. carrots, cucumber, bell peppers,
  • cabbage, sprouts)

Gochujang Mayo

  • ¼ cup low fat mayo
  • 2 tsp gochujang
  • 1 tsp soy sauce (or tamari/coconut aminos)
  • 1 tsp honey
  • ¼ tsp sesame oil

To Garnish

  • Sesame seeds
  • Chopped green onions

Directions

  • Cook rice with water. Let it cool slightly, then stir in rice vinegar.
  • Press 2 heaping tbsp rice into muffin tins. Chill for 20 minutes to set.
  • Mix shredded chicken with Korean BBQ sauce.
  • Stir together all gochujang mayo ingredients in a small bowl.
  • Remove rice cups from fridge. Add chicken, top with veggies, drizzle with mayo, and garnish with green onions and sesame seeds.
  • Enjoy chilled or at room temp!