Korean BBQ Chicken Bowls with Gochujang Cream Sauce
Korean BBQ Chicken Bowls with Gochujang Cream Sauce offer a delicious and vibrant dish that is perfect for any occasion. Featuring tender, marinated chicken paired with fluffy rice and colorful vegetables, this recipe is elevated by a spicy and creamy gochujang sauce that adds an irresistible kick. Whether for a cozy family dinner or a lively gathering with friends, these bowls are sure to impress your taste buds and create memorable dining experiences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Korean
Ingredients
Scale
- 1 lb boneless skinless chicken breasts (about 3–4 pieces)
- 4 cloves fresh garlic, minced
- 1/2 cup Korean BBQ sauce
- 2 cups cooked rice (white or brown)
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 tbsp gochujang paste
- 1/2 cup sour cream
Instructions
- Marinate the chicken: In a bowl, combine chicken breasts and Korean BBQ sauce. Allow to marinate for at least 30 minutes.
- Cook the rice: Prepare rice according to package instructions.
- Cook the chicken: Heat oil in a skillet over medium-high heat. Cook marinated chicken for about 6 minutes on each side until fully cooked (165°F).
- Make the sauce: In a small bowl, mix gochujang paste and sour cream until smooth.
- Assemble bowls: Start with rice, add sliced grilled chicken and vegetables, then drizzle with gochujang cream sauce.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 540
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: - For added crunch, garnish with sesame seeds or sliced green onions. - Substitute chicken with tofu or shrimp for different protein options. - Leftovers can be stored in an airtight container in the fridge for up to four days.