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Korean BBQ Chicken Bowls with Spicy Gochujang Cream Sauce

Delicious and satisfying Korean BBQ chicken bowls featuring crispy chicken thighs and a spicy gochujang cream sauce served over rice with vibrant toppings.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice (white or brown)
  • 1 pound chicken thighs, diced
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon gochujang (Korean chili paste)
  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • 1 tablespoon green onions, chopped
  • to taste Vegetables for topping (e.g., cucumbers, carrots, radishes)

Method
 

Preparation
  1. Start by dicing the chicken thighs into bite-sized pieces for that perfect cook.
  2. In a large bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang until combined. Toss the chicken in this marinade and let it sit for 15 minutes.
  3. Heat a non-stick skillet over medium heat. Add the marinated chicken (reserve leftover marinade). Cook for about 10-12 minutes, stirring occasionally, until the chicken is fully cooked and caramelized.
  4. In a separate bowl, whisk together sour cream, lime juice, and additional gochujang for a tasty and creamy topping.
  5. Start by plating rice at the bottom, then add your beautifully cooked chicken. Drizzle the spicy gochujang cream sauce over the top. Finish with your choice of vibrant vegetables and a sprinkle of green onions.
  6. Grab some chopsticks or a spoon, and dive in!

Notes

For a different flavor, consider swapping chicken thighs for beef or tofu. Marinating the chicken for a few hours or overnight can enhance the flavor. Ensure the skillet is hot before adding the chicken for optimal crispiness. Store leftovers in airtight containers for up to 3 days in the refrigerator or freeze for up to 1 month.