Name: Korean BBQ Chicken Bowls with Gochujang Cream Sauce Recipe
Prep time: 35 min
Cook time: 12 min
Total time: 47 min
Cuisine: Korean
Ingredients: 1 lb chicken breast, sliced; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 tablespoon gochujang; 1/2 cup heavy cream; 1 tablespoon honey; 2 cups cooked rice; 1 cup mixed vegetables (bell peppers, carrots, broccoli); 2 green onions, chopped; Sesame seeds for garnish

Jump to Recipe

Introduction

Korean BBQ Chicken Bowls with Gochujang Cream Sauce offer a perfect balance of spicy, savory, and creamy flavors. This easy-to-make dish combines tender marinated chicken, vibrant vegetables, and a luscious sauce over steamed rice, making it ideal for a quick weeknight dinner.

A white bowl filled with a colorful layered meal sits on a white marbled surface. The base layer is white rice, topped with grilled chicken pieces glazed in a shiny brown sauce, arranged in the center. To the left of the chicken, there are fine strips of bright orange carrots, and to the right, small, vibrant green broccoli florets. Thin green onion slices are sprinkled over the chicken, and a creamy light orange sauce is drizzled in thin lines across the top. A woman's hand holds a white spoon dipping into the bowl from the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked rice
1 lb chicken breast, sliced
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon gochujang
1/2 cup heavy cream
1 tablespoon honey
1 cup mixed vegetables (bell peppers, carrots, broccoli)
2 green onions, chopped
Sesame seeds for garnish (optional)

Instructions

Step 1: Marinate the sliced chicken in soy sauce and sesame oil. Let it sit for at least 30 minutes to absorb the flavors.
Step 2: Heat a pan over medium heat and cook the marinated chicken for about 6-8 minutes until fully cooked and slightly browned.
Step 3: In a bowl, whisk together the gochujang, heavy cream, and honey until the sauce is smooth and well combined.
Step 4: Using the same pan, stir-fry the mixed vegetables for 3-4 minutes until they are tender-crisp but still vibrant.
Step 5: Assemble your bowls by placing cooked rice at the base, then topping it with chicken and stir-fried vegetables. Drizzle the gochujang cream sauce over the top and garnish with chopped green onions and sesame seeds if desired.

Tips & Variations

For extra flavor, add minced garlic and ginger to the chicken marinade.
Substitute the heavy cream with coconut milk for a dairy-free version.
Use brown rice or quinoa for a heartier, fiber-rich base.
Add a fried egg on top for additional protein and richness.
Adjust the amount of gochujang to control the spice level according to your preference.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and vegetables gently in a pan or microwave, then add fresh sauce and garnish for best taste. Avoid reheating the rice and sauce together for too long to keep the creamy texture.

How to Serve

A white bowl filled with a colorful layered dish, starting with a base of white rice at the bottom. On top of the rice, there are pieces of golden-brown grilled chicken, slightly charred and juicy. To one side, bright orange shredded carrots add a crunchy texture, while on the opposite side, vibrant green steamed broccoli florets appear fresh and tender. The dish is drizzled with a creamy, light orange sauce, with small green onion slices sprinkled over the top for a fresh finish. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless, skinless thighs work well and can add more juiciness to the dish. Just adjust cooking time accordingly to ensure they are fully cooked.

Is there a substitute for gochujang if I can’t find it?

You can replace gochujang with a mixture of miso paste and chili paste, or use a mild chili sauce combined with a bit of soy sauce and sugar for similar heat and umami flavors.