Korean BBQ Chicken Bowls with Gochujang Cream Sauce
Korean BBQ Chicken Bowls with Gochujang Cream Sauce deliver a delicious fusion of sweet, spicy, and savory flavors. This dish features tender chicken marinated in a rich gochujang cream sauce, complemented by colorful vegetables. Perfect for quick weeknight dinners or impressing guests, these bowls are sure to delight your taste buds and elevate any meal!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing
- Cuisine: Korean
Ingredients
Scale
- 4 boneless, skinless chicken breasts (approx. 600g)
- 4 cloves fresh garlic, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 3 tbsp gochujang (Korean chili paste)
- ½ cup heavy cream
- 2 cups assorted veggies (bell peppers, carrots, green onions)
Instructions
- Marinate chicken by mixing soy sauce, garlic, brown sugar, and gochujang in a bowl. Add chicken breasts and let marinate for at least 30 minutes.
- While the chicken marinates, chop assorted veggies into bite-sized pieces.
- Heat a skillet over medium-high heat and sear the marinated chicken for about 6-7 minutes on each side until fully cooked.
- Remove the chicken from the skillet and add heavy cream along with any remaining marinade to create the sauce. Stir until smooth and bubbly.
- Slice the cooked chicken into strips and return it to the skillet with veggies, stirring to coat everything in sauce.
- Serve over rice or quinoa, drizzling additional gochujang cream sauce on top.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 480
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg
Keywords: For a vegetarian option, substitute chicken with tofu or tempeh. Adjust the spiciness of the gochujang cream sauce by varying the amount of gochujang used based on your preference. Leftovers can be stored in an airtight container for up to three days.