Korean BBQ Chicken Bowls with Gochujang Cream Sauce
Enjoy a vibrant and flavorful meal with tender marinated chicken, fresh mixed vegetables, and a creamy gochujang sauce that brings a taste of Korea to your kitchen.
Ingredients
For the marinade and sauce
- 1 pound Boneless Skinless Chicken Breast
- 1/4 cup Soy Sauce Can substitute with tamari for gluten-free
- 2 tablespoons Sesame Oil Can replace with olive oil if needed
- 3 tablespoons Gochujang Can use red chili paste, honey, and soy sauce as a substitute
- 1/2 cup Heavy Cream Can replace with coconut milk for dairy-free
- 1 tablespoon Honey Maple syrup can be used as an alternative
For the bowls
- 2 cups Mixed Vegetables Fresh or frozen
- 2 cups Rice Choose white, brown, or cauliflower rice
- 2 tablespoons Green Onions For garnish
- 1 tablespoon Sesame Seeds For garnish
Instructions
Preparation
- In a bowl, combine soy sauce, sesame oil, and gochujang to make the marinade.
- Add the chicken to the marinade and let it marinate for at least 15 minutes.
Cooking
- Heat a pan over medium-high heat and add the marinated chicken. Cook for about 6-7 minutes on each side until fully cooked. Remove from the pan and slice.
- In the same pan, add heavy cream and honey to make the sauce. Stir until well combined and simmer for a few minutes until it thickens slightly.
- Add mixed vegetables to the pan and stir-fry for about 5-7 minutes until they are tender but still crisp.
- While the chicken and veggies are cooking, prepare your rice according to package instructions.
Assembly
- In bowls, layer the rice, topped with sliced chicken, stir-fried vegetables, and drizzled gochujang sauce.
- Garnish with green onions and sesame seeds before serving.
Notes
For extra flavor, add chopped garlic and ginger to the marinade. Customize the mixed veggies based on seasonal availability or personal preference.