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Korean BBQ Chicken Bowls with Gochujang Cream Sauce

Korean Bbq Chicken Bowls With Gochujang Cream Sauce
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Korean BBQ Chicken Bowls with Gochujang Cream Sauce offer a delightful fusion of flavors and textures, making them ideal for any meal occasion. In just 30 minutes, you can whip up a satisfying dish that features tender chicken marinated in a spicy-sweet sauce, served over a bed of fluffy rice and colorful vegetables. Perfect for busy weeknights or meal prep, these bowls are not only quick to make but also visually appealing and packed with nutrients. Impress your family or friends with this vibrant dish that promises to elevate your dinner routine!

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1/4 cup soy sauce
  • 2 tbsp gochujang (Korean chili paste)
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 cup cooked rice
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1/2 cup chopped green onions
  • 1/4 cup mayonnaise
  • 1 tbsp milk or cream
  • 1/2 tsp sesame oil
  • Sesame seeds, for garnish

Instructions

  1. In a medium bowl, whisk together soy sauce, gochujang, brown sugar, sesame oil, rice vinegar, ginger, garlic, and black pepper. Add the chicken pieces and toss to coat evenly. Let it marinate for at least 15 minutes; longer marination enhances flavor.
  2. In a small bowl, whisk together cornstarch and water until smooth. Set aside for later use to thicken your sauce.
  3. Heat a large skillet or wok over medium-high heat. Add the marinated chicken along with all its marinade. Cook while stirring occasionally until browned and fully cooked through (about 8-10 minutes).
  4. Stir in the cornstarch slurry from Step 2 into the pan with chicken. Continue cooking for an additional 1-2 minutes until the sauce thickens slightly.
  5. While the chicken cooks, prepare the gochujang cream sauce. In another small bowl, whisk together mayonnaise, gochujang, milk (or cream), rice vinegar, and sesame oil until you achieve a smooth consistency.
  6. Divide cooked rice between serving bowls. Top each bowl with Korean BBQ chicken, then add shredded carrots, red cabbage, and green onions.
  7. Generously drizzle each bowl with gochujang cream sauce to finish off your delicious creation.
  8. Sprinkle sesame seeds on top for added texture and presentation.
  9. Enjoy your flavorful Korean BBQ Chicken Bowls while they are warm!

Nutrition

Find it online: https://kitchenwarmth.com/korean-bbq-chicken-bowls-with-gochujang-cream-sauce/