Korean BBQ Chicken Bowls with Gochujang Cream Sauce Recipe
Delicious Korean BBQ Chicken Bowls with a creamy, spicy Gochujang sauce, served over steamed rice with vibrant mixed vegetables. This flavorful meal combines tender marinated chicken, crispy stir-fried vegetables, and a rich gochujang cream sauce, garnished with fresh green onions and sesame seeds for a perfect balance of heat and creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-frying, Stir-frying
- Cuisine: Korean
- Diet: Halal
Ingredients
Scale
For the Chicken Marinade
- 1 lb chicken breast, sliced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
For the Gochujang Cream Sauce
- 1 tablespoon gochujang
- 1/2 cup heavy cream
- 1 tablespoon honey
For the Bowl
- 2 cups cooked rice
- 1 cup mixed vegetables (bell peppers, carrots, broccoli)
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the sliced chicken breast with soy sauce and sesame oil. Mix well to coat all pieces and let it marinate for 30 minutes to absorb the flavors.
- Cook the Chicken: Heat a pan over medium heat and cook the marinated chicken until it is fully cooked through and lightly browned, about 6-8 minutes.
- Prepare the Sauce: In a separate bowl, whisk together gochujang, heavy cream, and honey until smooth and creamy. Set aside.
- Cook the Vegetables: Add the mixed vegetables to the same pan and stir-fry them over medium heat until tender but still crisp, about 4-5 minutes.
- Assemble the Bowls: Divide the cooked rice between serving bowls. Top each bowl with the cooked chicken and stir-fried vegetables. Drizzle generously with the prepared gochujang cream sauce.
- Garnish and Serve: Sprinkle chopped green onions and sesame seeds on top for added flavor and texture. Serve immediately while warm.
Notes
- For extra heat, add more gochujang to the cream sauce according to your spice preference.
- You can substitute chicken breast with thigh meat for juicier texture.
- Use any preferred vegetables such as snap peas or mushrooms depending on availability.
- Serve with kimchi on the side for a traditional Korean touch.
- Leftovers keep well in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Korean BBQ Chicken Bowls, Gochujang Cream Sauce, Korean chicken recipe, spicy creamy chicken bowl, Korean cuisine, quick dinner recipe
