Korean BBQ Chicken Bowls with Gochujang Cream Sauce Made Easy

Enjoy Korean BBQ Chicken Bowls with Gochujang Cream Sauce, a quick and customizable meal full of flavor.

Prep Time 15

Cook Time 30

Total Time 45

Course Dinner

Cuisine Korean

Servings 4

Calories 500 kcal

1 pound Boneless Skinless Chicken Breast
1/4 cup Soy Sauce Can substitute with tamari for gluten-free
2 tablespoons Sesame Oil Can replace with olive oil if needed
3 tablespoons Gochujang Can use red chili paste, honey, and soy sauce as a substitute
1/2 cup Heavy Cream Can replace with coconut milk for dairy-free
1 tablespoon Honey Maple syrup can be used as an alternative
2 cups Mixed Vegetables Fresh or frozen
2 cups Rice Choose white, brown, or cauliflower rice
2 tablespoons Green Onions For garnish
1 tablespoon Sesame Seeds For garnish

Marinate the Chicken: Slice the chicken breasts into bite-sized pieces. Combine with soy sauce and sesame oil in a bowl and let marinate for 30 minutes (or 15 minutes if short on time).
Cook the Chicken: Heat a skillet over medium heat with sesame oil. Sauté the marinated chicken for 5-7 minutes until cooked through and golden brown.
Prepare the Gochujang Cream Sauce: Mix together gochujang, heavy cream, and honey in a separate bowl until smooth and creamy.
Cook the Vegetables: Add mixed vegetables to the skillet and stir-fry for 3-4 minutes until tender but still crisp.
Assemble the Bowls: Start with rice at the bottom of each bowl, then top with chicken, vegetables, gochujang cream sauce, green onions, and sesame seeds.

Prep gochujang cream sauce a day ahead for quicker assembly. Ensure chicken is thoroughly cooked through without any pink remaining.