Description
Korean BBQ Chicken Bowls with Gochujang Cream Sauce are a vibrant, mouthwatering dish that brings the bold flavors of Korean cuisine to your dinner table. This recipe combines tender, marinated chicken thighs with colorful veggies and a creamy gochujang sauce, creating a delightful harmony of spicy and sweet tastes. Perfect for busy weeknights or meal prep, these bowls can be enjoyed over rice or wrapped in lettuce for a fun twist.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 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
- In a bowl, whisk together soy sauce, gochujang, brown sugar, sesame oil, rice vinegar, ginger, garlic, and black pepper. Add chicken pieces and marinate for at least 15 minutes.
- Prepare a cornstarch slurry by mixing cornstarch and water in a small bowl.
- Heat a skillet over medium-high heat. Cook marinated chicken until browned and cooked through (about 8-10 minutes).
- Stir in the cornstarch slurry to thicken the sauce for 1-2 minutes.
- In another bowl, mix mayonnaise, gochujang, milk (or cream), rice vinegar, and sesame oil to create the gochujang cream sauce.
- Assemble bowls with cooked rice topped with chicken, shredded vegetables, and drizzle with sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 10g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 125mg