Korean BBQ Chicken Bowls with Gochujang Cream Sauce

Korean BBQ Chicken Bowls with Gochujang Cream Sauce are a delightful fusion of flavors that will transport your taste buds straight to a bustling market in Seoul. Picture this: crispy, juicy chicken thighs drizzled with a sweet and spicy gochujang cream sauce, served over a bed of fluffy rice and garnished with vibrant vegetables. It’s not just a meal; it’s an experience, perfect for cozy family dinners or gatherings with friends.

Now, here’s a fun fact: did you know KBBQ has taken the culinary world by storm? With its bold flavors and perfectly charred aromas, it’s no wonder that recipes like this one have gained popularity. This dish stands out not only for its fantastic taste but also for its simplicity—perfect for even the busiest weeknight. You’ll find it compares favorably to my popular Chicken Teriyaki Bowls, but with an added kick that will leave you coming back for seconds!

What is Korean BBQ Chicken Bowls with Gochujang Cream Sauce?

So, what exactly are Korean BBQ Chicken Bowls with Gochujang Cream Sauce? Well, it’s a fabulous medley that combines tender chicken marinated in a delightful mix of soy sauce, ginger, and sesame oil, topped off with a luscious gochujang-infused cream sauce. Sounds fancy, right? But don’t fret; the name might be a mouthful, but this dish is anything but complicated!

This is where the saying “the way to a man’s heart is through his stomach” rings true! Can you imagine serving this at a gathering? Friends will be asking for the recipe, and you’ll have that irresistible “I totally made this” vibe going on. So why not whip up a batch and impress your crew?

Why You’ll Love This Korean BBQ Chicken Bowls with Gochujang Cream Sauce

You’ll fall head over heels for these bowls for three compelling reasons. First, the star of the show is undeniably the chicken—marinated to perfection and grilled until it reaches that coveted crispiness. Secondly, cooking at home not only saves money but also allows you to put love and care into your meals, which is something takeout just can’t match.

And let’s not forget about the flavorful toppings: fresh green onions, crunchy sesame seeds, and colorful veggies add vibrant pops of texture that elevate the dish. If you’ve ever relished a classic stir-fry, you’ll find that these Korean BBQ Chicken Bowls can easily become your new favorite. So why wait? Grab your ingredients and let’s get cooking!

How to Make Korean BBQ Chicken Bowls with Gochujang Cream Sauce

Preparing Korean BBQ Chicken Bowls with Gochujang Cream Sauce is not only satisfying but also surprisingly easy. In just 30 minutes of prep time, you’ll create a dish that features the perfect balance of sweet, savory, and spicy.

Ingredients

Here’s what you’ll need:

• 2 lbs chicken thighs or breasts, boneless and skinless
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil
• 4 cups cooked rice (white or brown)
• 2 cups mixed vegetables (like bell peppers, carrots, and broccoli)
• 3 tablespoons gochujang (Korean red pepper paste)
• 1/2 cup sour cream or yogurt
• 2 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, mix the soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Add the chicken, ensuring it’s nicely coated. Let it marinate for at least 15 minutes, or up to 2 hours in the fridge for a deeper flavor.
2. Cook the Rice: Prepare your rice according to package instructions. This dish is best with fluffy, warm rice as a base.
3. Sauté the Vegetables: In a large pan over medium heat, sauté your choice of mixed vegetables until they are tender, about 5-7 minutes. Set aside.
4. Cook the Chicken: In the same pan, add the marinated chicken. Cook on medium-high heat for about 6-8 minutes per side, or until fully cooked and golden brown.
5. Make the Gochujang Cream Sauce: In a small bowl, combine the gochujang and sour cream (or yogurt). Stir until smooth. Adjust the spiciness to your liking by adding more or less gochujang.
6. Assemble Your Bowls: Start with a base of rice, then add your sautéed vegetables and sliced chicken. Drizzle the gochujang cream sauce generously on top.
7. Garnish and Serve: Sprinkle with green onions and sesame seeds. Serve immediately and enjoy!

Top Tips for Perfecting Korean BBQ Chicken Bowls with Gochujang Cream Sauce

• Chicken Substitutions: Feel free to swap in Halal-friendly protein options like grilled tofu or turkey for a different twist.
• Timing Is Key: For the crispiest chicken, ensure your pan is hot before adding the marinated thighs or breasts. This helps lock in moisture while cooking.
• Avoid Common Mistakes: Too much marinade can lead to soggy chicken. Ensure you drain excess marinade before cooking to get that perfect caramelization.

Storing and Reheating Tips

If you have leftovers (though I doubt you will!), you can refrigerate them in an airtight container for up to 3 days. For freezing, store in individual portions to make reheating easier. The best methods for reheating are using a microwave or a stovetop for quick results. Just a splash of water while reheating can help maintain your meal’s moisture and texture!

With this recipe for Korean BBQ Chicken Bowls with Gochujang Cream Sauce, you’re not just preparing a meal; you’re crafting family memories wrapped in flavorful joy. Gather your loved ones, dive into those bold flavors, and enjoy every single bite!

Korean BBQ Chicken Bowls with Gochujang Cream Sauce

A delightful fusion of flavors featuring crispy chicken thighs drizzled with a sweet and spicy gochujang cream sauce, served over a bed of rice with vibrant vegetables.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine Asian, Korean

Servings 4 servings

Calories 620 kcal

Ingredients

  

For the Chicken

• 2 lbs chicken thighs or breasts, boneless and skinless Use thighs for juiciness or breasts for a leaner option.
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil

For the Bowls

• 4 cups cooked rice (white or brown) Prepare according to package instructions.
• 2 cups mixed vegetables (like bell peppers, carrots, and broccoli) Can be adjusted based on preference.
• 3 tablespoons gochujang (Korean red pepper paste) Adjust to taste.
• 1/2 cup sour cream or yogurt Yogurt can be a lighter alternative.
• 1 tablespoon sesame seeds For garnish.

Instructions

 

Preparation

• In a bowl, mix the soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Add the chicken, ensuring it's nicely coated. Let it marinate for at least 15 minutes, or up to 2 hours in the fridge for a deeper flavor.
• Prepare your rice according to package instructions.

Cooking

• In a large pan over medium heat, sauté your choice of mixed vegetables until tender, about 5-7 minutes. Set aside.
• In the same pan, add the marinated chicken. Cook on medium-high heat for about 6-8 minutes per side, or until fully cooked and golden brown.
• In a small bowl, combine the gochujang and sour cream (or yogurt). Stir until smooth. Adjust the spiciness to your liking by adding more or less gochujang.

Assembly

• Start with a base of rice, then add your sautéed vegetables and sliced chicken. Drizzle the gochujang cream sauce generously on top.

Garnishing and Serving

• Sprinkle with green onions and sesame seeds. Serve immediately and enjoy!

Notes

For chicken substitutions, grilled tofu or turkey are great alternatives. Ensure the pan is hot for the crispiest chicken. Drain excess marinade to avoid soggy chicken. Store leftovers in an airtight container for up to 3 days, and freeze in portions for easier reheating.

Keyword Chicken Bowls, Comfort Food, Dinner Recipe, Gochujang, Korean BBQ