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–+ servings

Korean BBQ Chicken Bowls with Gochujang Cream Sauce

A delicious and spicy Korean BBQ chicken bowl topped with a creamy gochujang sauce, served over rice with fresh vegetables.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Chicken Marinade
  • 1 lb boneless chicken thighs skinless, cut into bite-sized pieces
  • 3 tbsp soy sauce low sodium
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 2 cloves garlic minced
  • 1 tbsp ginger freshly grated
Gochujang Cream Sauce
  • 1/4 cup gochujang
  • 1/2 cup sour cream
  • 1 tbsp lime juice
  • 1 tbsp water to thin the sauce if needed
Bowls
  • 2 cups cooked rice white or brown rice
  • 1 cup cucumber sliced
  • 1 cup carrots julienned
  • 1 cup green onions sliced
  • 1 sesame seeds for garnish

Method
 

Marinate the Chicken
  1. In a mixing bowl, combine soy sauce, sesame oil, honey, minced garlic, and grated ginger. Add the chicken and toss to coat. Marinate for at least 15 minutes.
  2. While the chicken is marinating, prepare the rice according to package instructions.
Cook the Chicken
  1. Preheat the grill to medium-high heat. Grill the marinated chicken for about 5-7 minutes on each side or until fully cooked.
Prepare the Gochujang Cream Sauce
  1. In a small mixing bowl, whisk together gochujang, sour cream, lime juice, and water until smooth. Adjust consistency with more water if needed.
Assemble the Bowls
  1. In each bowl, place a serving of rice, top with grilled chicken, cucumber, carrots, and green onions. Drizzle with gochujang cream sauce and sprinkle with sesame seeds.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 4gFiber: 3gSugar: 6g

Notes

Feel free to customize the vegetables based on your preference. You can also add kimchi for an extra kick!

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