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Korean BBQ Chicken Bowls with Gochujang Cream Sauce

A delightful combination of crispy chicken, gochujang cream sauce, fluffy rice, and vibrant vegetables that brings the flavors of Korean BBQ to your home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Breasts, cut into bite-sized pieces Can be substituted with halal turkey or tofu for vegetarian.
  • 3 tablespoons Soy Sauce Ensure it’s halal.
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Sugar
  • 2 tablespoons Gochujang Korean chili paste.
  • 2 cloves Garlic, minced
  • ½ cup Heavy Cream Can replace with coconut cream for a dairy-free version.
For the Bowls
  • 2 cups Rice, cooked White or brown, your choice.
  • 2 cups Mixed Vegetables (carrots, bell peppers, snap peas) Can use any preferred veggies.
  • 2 Green Onions, finely sliced (for garnish)
  • 1 tablespoon Sesame Seeds (for garnish)
  • Vegetable Oil For grilling

Method
 

Marination
  1. In a bowl, combine the soy sauce, sesame oil, sugar, gochujang, and minced garlic. Add the chicken pieces and let marinate for at least 15 minutes.
Cooking Rice
  1. While the chicken is marinating, cook the rice according to your package instructions.
Grilling Chicken
  1. Heat vegetable oil in a skillet over medium-high heat. Grill the marinated chicken pieces for about 6-8 minutes, or until they’re golden brown and cooked through.
Preparing Sauce
  1. Reduce the heat to low and stir in the heavy cream to the pan with the chicken. Mix until well combined and creamy.
Sautéing Vegetables
  1. In a separate pan, stir-fry the mixed vegetables until tender-crisp.
Assembling Bowls
  1. Start with a base of rice, then add the grilled chicken and creamy gochujang sauce. Top with sautéed vegetables, green onions, and sesame seeds.
Serving
  1. Dig into your delicious, homemade Korean BBQ Chicken Bowls with Gochujang Cream Sauce!

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken and sauce separately for up to 3 months. Reheat on low in a pan, stirring to maintain creaminess.