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Korean BBQ Chicken Bowls with Gochujang Cream Sauce

Delicious Korean BBQ Chicken Bowls with Gochujang Cream Sauce

Quick and customizable Korean BBQ Chicken Bowls with creamy gochujang sauce perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 10 minutes
Marination Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Korean
Calories: 530
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound chicken marinated to enhance flavor and tenderness
  • 1/4 cup soy sauce opt for low-sodium if desired
  • 2 tablespoons sesame oil can substitute with vegetable oil
For the Gochujang Sauce
  • 2 tablespoons gochujang key ingredient for heat
  • 1/2 cup heavy cream try light cream for a lighter version
  • 1 tablespoon honey maple syrup is a vegan alternative
For the Vegetables
  • 2 cups mixed vegetables use seasonal or whatever you have on hand
  • 1/4 cup green onions can replace with chives
  • 1 tablespoon sesame seeds omit if you prefer

Equipment

  • Large bowl
  • skillet
  • Whisk

Method
 

Preparation
  1. Marinate the chicken by slicing it into bite-sized pieces and coat it with soy sauce and sesame oil. Let marinate for at least 30 minutes.
  2. Cook the chicken in a large skillet over medium heat for 6-8 minutes until golden brown and cooked through.
  3. Prepare the gochujang sauce by whisking together gochujang, heavy cream, and honey until smooth.
  4. In the same skillet, stir-fry the mixed vegetables for 3-4 minutes until tender but crisp.
  5. Assemble the bowls by placing rice, chicken, and stir-fried vegetables, and drizzle with gochujang sauce.
  6. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

Serving: 1bowlCalories: 530kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 8gVitamin A: 800IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This dish is excellent for meal prep; store components separately in the fridge for up to 4 days.

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