Korean BBQ Chicken Bowls with Gochujang Cream Sauce
Delicious Korean BBQ chicken bowls marinated in a flavor-packed sauce, served over jasmine rice and topped with vibrant vegetables and a creamy gochujang sauce.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Korean
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 3 cloves minced garlic
- 1 tablespoon grated ginger
- 4 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup chopped cucumbers
- 1 cup shredded red cabbage
- ¼ cup sliced green onions
- 2 tablespoons sesame seeds
- 3 tablespoons gochujang
- ½ cup sour cream
- 1 tablespoon honey
- 1 tablespoon lime juice
Instructions
- Begin by marinating the chicken. In a bowl, mix soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang.
- Add the chicken thighs to the marinade, ensuring they’re fully coated.
- Let the chicken marinate for at least 30 minutes or overnight.
- Heat a skillet over medium heat. Add the chicken and cook for about 6-7 minutes on each side until the chicken is cooked through.
- Allow the chicken to rest, then slice it into bite-sized pieces.
- To make the gochujang cream sauce, mix sour cream, honey, lime juice, and additional gochujang in a bowl.
Notes
For extra flavor, add a squeeze of lime juice over the chicken after cooking. Ensure that chicken is cooked to an internal temperature of 165°F.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg