Description
Korean BBQ Chicken Bowls with Gochujang Cream Sauce are a delightful fusion of vibrant flavors and textures. This dish features tender marinated chicken, fresh vegetables, and a creamy, spicy sauce that brings everything together. Perfect for busy weeknights or meal prep, these bowls can be customized to suit your tastes. With just 30 minutes of prep and cooking time, you’ll have a satisfying meal on the table that’s sure to impress family and friends. Enjoy the bold taste of Korean cuisine from the comfort of your home!
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 1/4 cup soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 1 tbsp water
- 1 cup cooked rice
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1/2 cup chopped green onions
- Sesame seeds, for garnish
- 1/4 cup mayonnaise
- 1 tbsp milk or cream
Instructions
- Marinate chicken in a mixture of soy sauce, gochujang, brown sugar, sesame oil, rice vinegar, ginger, garlic, and black pepper for at least 15 minutes.
- Prepare cornstarch slurry by mixing cornstarch with water until smooth.
- Cook marinated chicken in a skillet over medium-high heat for about 8-10 minutes until browned.
- Add cornstarch slurry to thicken the sauce for an additional 1-2 minutes.
- In a separate bowl, whisk together mayonnaise, gochujang, milk, rice vinegar, and sesame oil for the cream sauce.
- Assemble bowls with cooked rice topped with chicken and veggies; drizzle with gochujang cream sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 9g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 125mg