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Korean BBQ Chicken Bowls with Gochujang Cream Sauce Recipe

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★★★★

3.9 from 35 reviews

These Korean BBQ Chicken Bowls with Gochujang Cream Sauce offer a flavorful and easy-to-make meal featuring tender marinated chicken, fresh mixed vegetables, and a creamy, spicy sauce. Perfect for a quick weeknight dinner, they combine savory, sweet, and spicy elements with nutritious rice, garnished with green onions and sesame seeds for added texture and taste.

Ingredients

Scale

Chicken Marinade

  • 1 pound Boneless Skinless Chicken Breast, sliced into bite-sized pieces
  • 1/4 cup Soy Sauce (can substitute with tamari for gluten-free)
  • 2 tablespoons Sesame Oil (can replace with olive oil if needed)

Gochujang Cream Sauce

  • 3 tablespoons Gochujang (Korean red chili paste; can substitute with red chili paste, honey, and soy sauce)
  • 1/2 cup Heavy Cream (can replace with coconut milk for dairy-free)
  • 1 tablespoon Honey (maple syrup as an alternative)

Main Ingredients

  • 2 cups Mixed Vegetables (fresh or frozen)
  • 2 cups Rice (white, brown, or cauliflower rice)

Garnish

  • 2 tablespoons Green Onions, chopped
  • 1 tablespoon Sesame Seeds

Instructions

  1. Marinate the Chicken: Slice the chicken breasts into bite-sized pieces. Combine them with soy sauce and sesame oil in a bowl, then let the mixture marinate for 30 minutes. If you’re short on time, 15 minutes will suffice to infuse flavor.
  2. Cook the Chicken: Heat a skillet over medium heat and add a splash of sesame oil. Add the marinated chicken pieces and sauté for 5-7 minutes until the chicken is cooked through and golden brown on the edges.
  3. Prepare the Gochujang Cream Sauce: In a separate bowl, whisk together gochujang, heavy cream, and honey until the sauce becomes smooth and creamy, balancing the heat and sweetness perfectly.
  4. Cook the Vegetables: Add the mixed vegetables to the same skillet used for the chicken. Stir-fry for 3-4 minutes until they are tender yet still crisp, retaining their vibrant texture and nutrients.
  5. Assemble the Bowls: Spoon rice evenly into serving bowls as the base. Top with the cooked chicken, followed by the vegetables. Drizzle the gochujang cream sauce on top, then garnish with chopped green onions and sesame seeds for a burst of freshness and crunch.

Notes

  • You can substitute tamari for soy sauce to make this recipe gluten-free.
  • For a dairy-free version, replace heavy cream with coconut milk in the gochujang sauce.
  • Use olive oil instead of sesame oil if preferred or for a different flavor profile.
  • Cauliflower rice is a great low-carb alternative to traditional rice.
  • Adjust the amount of gochujang to control the spiciness of the sauce.

Keywords: Korean BBQ, Chicken Bowls, Gochujang Sauce, Korean Cuisine, Easy Dinner, Spicy Cream Sauce, Marinated Chicken

Find it online: https://foodiecara.com/korean-bbq-chicken-bowls-with-gochujang-cream-sauce-recipe/