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.
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.